These days:

- mandarins
- banana milk (bananas, water)
- bananas
- red apples

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Raw vegan for life. Vegan for the animals. Raw for my health.

My new favorite "sports drink":



Raw pasta:



Sunflower seed salad (like tuna salad) on cucumber slices:





I have been eating more mono meals, but I guess I'm not *quite* there yet where I am able to "break free" from combining various flavors

This (very very messy) raw lasagne we had for dinner last night was so freaking delicious, I just had to share!





Edited 1 time(s). Last edit at 04/18/2015 02:32PM by Kiwibird.

Appetizing, what is the recipe?

Organic tree ripen figs from my garden:




RawGosia channel
RawGosia streams

* green hydrilla algae
* kelp
* fermented sunflower seed sprouts

www.thesproutarian.com

www.thesproutarian.com

Mung bean sprouts grown in soil for morning breakfast.
I do not wait for them to turn green.
Growing them in soil get them taller.






Edited 1 time(s). Last edit at 04/19/2015 04:25AM by RawPracticalist.

RawPracticalist Wrote:
-------------------------------------------------------
> Mung bean sprouts grown in soil for morning
> breakfast.
> I do not wait for them to turn green.
>
> [img003.picture2life.net]
> sprouting_original_medium.jpg

Wow, never seen mung bean sprouts done on soil before. Personally l would never want to do that because they would tend to get more fibrous, no?

www.thesproutarian.com

I had the same concern but I wanted to experiment and I was surprised that they were tender, soft, not different from any other mung bean sprouts.

The key is to eat them immediately and not give them time to get fibrous
Because you get them grown this tall in less time than you would have without the soil.

O.k, l will do mung beans on soil. Why? Because they will save time dehulling.

www.thesproutarian.com

RawPracticalist Wrote:
-------------------------------------------------------
> Appetizing, what is the recipe?


8x8 pan (enough for 2 people)-

Filling:
1/2 cup sunflower seeds (soaked)
1 tbsp nutritional yeast
Salt+ Pepper to taste

Pulse in a food processor until a "ricotta"-like texture

Sauce:
1 roma tomato
1 orange bell pepper
Onion (to taste)
Garlic (to taste)

Layers:
2 cucumbers, cut in half and thinly sliced, stacked into 3 layers

Kiwibird Wrote:
-------------------------------------------------------
> RawPracticalist Wrote:
> --------------------------------------------------
> -----
> > Appetizing, what is the recipe?
>
>
> 8x8 pan (enough for 2 people)-
>
> Filling:
> 1/2 cup sunflower seeds (soaked)
> 1 tbsp nutritional yeast
> Salt+ Pepper to taste
>
> Pulse in a food processor until a "ricotta"-like
> texture
>
> Sauce:
> 1 roma tomato
> 1 orange bell pepper
> Onion (to taste)
> Garlic (to taste)
>
> Layers:
> 2 cucumbers, cut in half and thinly sliced,
> stacked into 3 layers

Thank you for the recipe, I will try it

Corn greens juice for breakfast.
It is very potent and more cleansing than wheatgrass.

It's been a rough few days. I was REALLY craving sugary junk food. Made up a batch of raw "brownies" instead:



Just carob, dates, pecans, walnuts, agave syrup (raw), cold pressed hemp oil (only 2tbsp, subbed for coconut since I'm allergic) and a carob-banana icing.

Not low fat, but still raw and satisfied my junk food craving so I didn't go making real brownies. And I'm sure it's purely psychological, but they definitely lifted my mood

fruit salad with cantalope, grapes, strawberries, honeydew

- large Idared apples
- red Idared apples
- sweet and juicy mandarins
- zoodles with zucchini cauliflower tomato dill sauce, next to sweet red peppers, local cucumbers, red radishes, and a salad of red cabbage, carrots, lemon juice
- cauliflower rice with tomato dill sauce, with a salad of red cabbage, carrots, lemon juice
- zoodles with zucchini tomato dill sauce, next to sweet red pepper, local cucumbers, red radishes

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Raw vegan for life. Vegan for the animals. Raw for my health.

Sometimes I fee like having a pizza:




RawGosia channel
RawGosia streams

Such beautiful pizza, Gosia

Yesterday:

- red Idared apples
- sweet and juicy mandarins
- cauliflower rice with tomato dill sauce, next to a salad of red cabbage, carrots, lemon juice

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Raw vegan for life. Vegan for the animals. Raw for my health.

That looks really good. Did you use some kind of mushroom for the "crust"?

One of my favourite meals. Will fill me all day.


* kelp in rejuvalic (fermented rye sprout water)
* sprouted chia seeds
* coconut fat





www.thesproutarian.com

It's a portabella.

Had almost three 12 oz glasses of sprout juice.


Picked fresh by myself from the farm yesterday.


www.thesproutarian.com

Lunch will be

* fermented sunflower seed sprout soup
* fermented brown seaweed
* fermented green hydrilla algae

Yes, everything is fermented today and this is the KING of the lunches. This lunch is pretty much as good as it gets and the nutrition king!


(pics taken this morning to show off day's menu)





www.thesproutarian.com

Yesterday:

- red Idared apples
- sweet and juicy mandarins
- zoodles with zucchini tomato dill sauce (4 large zucchinis, 6 tomatoes, 1 large bunch of dill) (this was a huge EPIC zoodle dinner)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Raw vegan for life. Vegan for the animals. Raw for my health.

I am overloaded with fermented seeds at the moment so l don't want to waste them. I will be doing something l don't normally do and will have fermented popopy seeds for breakfast.


Fermented poppy seeds


These are pretty gritty to eat, but that's one of those things one must put up with when they eat poppy. It's very easy for one to bite their lip off with these things, one must chew very carefully.

www.thesproutarian.com



Edited 1 time(s). Last edit at 05/05/2015 10:12PM by The Sproutarian Man.

Dear Sprouty,
FYI, if you could ever sprout poppy, they turn rather soft (by comparison), then when you blend them in the vitamix, it's not so bad, and then if you ferment them a bit, it's even better. The reason Lou blends first before fermenting is to increase surface area for faster fermentation time. He only lets sit out for 4 hours before refrigerating.

What I use for poppy usually is a stone melanger. It works great to make a nice paste. But in order to use the melanger effectively for the creamiest paste, the seeds must be dried/dehydrated after sprouting, whereas the seeds can be soaked, sprouted and wet when using the vitamix.

Sprouty, what do you do with that milky rich fermented water? It looks filled with poppy nutrients?



Edited 1 time(s). Last edit at 05/05/2015 11:27PM by Tai.

These Czech poppy seed grinders also work well on dried seeds...

[www.lehmans.com]

Tai Wrote:
-------------------------------------------------------
> Dear Sprouty,
> FYI, if you could ever sprout poppy, they turn
> rather soft (by comparison), then when you blend
> them in the vitamix, it's not so bad, and then if
> you ferment them a bit, it's even better. The
> reason Lou blends first before fermenting is to
> increase surface area for faster fermentation
> time. He only lets sit out for 4 hours before
> refrigerating.


Hi Tai, l well understand what you are saying here about sprouts being softer when sprouted.

As for the Lou method of fermentation, l high advise against such methods. In fact, l did a full write up in the middle of the night on making rejuvalic and ferments and Lou's method was the bottom of the list of all 4 fermentation methods. I find Lou's method of making yogurt to be rather appalling. Why? Because the fermentation does not take effect fast enough in order to preserve and blended mixture and enhance it to maximum effect, so one can taste a great decline in the ferment when eating it. You want to be able to preserve the integrity of the ferment immediately, but Lou'sway does not do this. I haven't explained this in detail yet, but here is my rejuvalic and ferment guide l spent about 8 hours writing.
[www.thesproutarian.com]






>
> What I use for poppy usually is a stone melanger.
> It works great to make a nice paste. But in order
> to use the melanger effectively for the creamiest
> paste, the seeds must be dried/dehydrated after
> sprouting, whereas the seeds can be soaked,
> sprouted and wet when using the vitamix.

Yes, l have a custom made seed grinder, but it is a real pain to use and clean. Lets not forget that we can also buy a nut butter attachment to use on the Angel juicer. Grinding the sprouted seeds and then fermenting them is the very finest way possible. Blending the seeds and waiting for the probiotics supplements to take effect is very crude, even more crude than adding rejuvalic to blended seeds...such activities will simply not do in my world. *sniff sniff*


>
> Sprouty, what do you do with that milky rich
> fermented water? It looks filled with poppy
> nutrients?


What do you think? I drink it of course. I would NEVER waste such goodness. I waste nothing Tai, l drink it all.

Regards Tai,

The Sproutarian.



----

Oh btw, soon l will write an advanced sprouting method so one can avoid jars for all greens with no need to dehull sprouts ever again. Time saving and produces much better sprouts and a far better yield per dollar. Jar sprouting for greens is an extremely crude thing to be doing.

www.thesproutarian.com



Edited 1 time(s). Last edit at 05/06/2015 12:25AM by The Sproutarian Man.

SueZ Wrote:
-------------------------------------------------------
> These Czech poppy seed grinders also work well on
> dried seeds...
>
> [www.lehmans.com]
> -grinder.aspx


Mmmmm, l like the look at that. Think l might get it if l can't find one locally. Thanks for the link Seuz.

www.thesproutarian.com