I'm getting back into raw from a few years of off and on. I love growing sprouts and plan to expand in that direction. I take a few superfoods like chlorella, medicinal mushrooms, zeolites, herbs, and I also do regular colonics, yoga and pilates, and I just bought a zapper to experiment with.

I'm in the cleansing stage - once more - so it's a little rough right now since my energy is really low, but my husband will eat this way and we have agreed to never go back to the SAD diet again.

Been on the raw yo yo since 1997 so I have a historical outlook on where the raw movement has been, where it is now, and I plan to be part of where it's going. We live in southern California and on our property we have pomagranate, guava, fig, orange, avocado, lemon, tangerine, and plum trees.

I have been reading some of your posts this week and thought I'd introduce myself. One or two of you might remember me from my years of working with Lou Corona.

Hello.

Anita Wrote:
-------------------------------------------------------
> I'm getting back into raw from a few years of off
> and on. I love grow

Hi and welcome.

If you ever want to talk about the sprouts l am always happy to chat. The sprouts are my main diet food and speciality and has been so for many years. I also have a website dedicated to sprouts.


> I have been reading some of your posts this week
> and thought I'd introduce myself. One or two of
> you might remember me from my years of working
> with Lou Corona.


I love Lou and his love of spiritual principles and ferments. Nice that you have worked with him. Can't go wrong with the sprouts and fermented foods! Lou really understands stuff because he realises attitude and spirituality is one of the most important aspects of health.

www.thesproutarian.com

thanks! I'd like to know how to make some of the sprout recipes, like fermented sunflower seeds that looked whole in the photo. I have only fermented blended nuts and seeds.

Fermenting blended nuts and seeds may not work that well, the ferment may spoil at faster rate in just few days.

I could ferment blended seeds for few hours with already fermented water

It is easier to ferment whole nuts and seeds.
And it is very simple.
Soak seeds in water for about 8 hours
Drain and discard the soaked water
Add new clean water and let it ferment for 3 days or more.

You could let the seeds sprouts first for few days depending on what seeds you are using.

RawPracticalist Wrote:
-------------------------------------------------------
> Fermenting blended nuts and seeds may not work
> that well, the ferment may spoil at faster rate in
> just few days.



They key is to make it so it doesn't spoil. With a positive attitude we can do many things.



> It is easier to ferment whole nuts and seeds.


It might be slighty easier, but it isn't as good imo. It is known from other studies that seeds that are both sprouted and fermented have higher amounts of nutrition available compared to fermented seeds (grains), l am am going to assume this also applies to seeds.

www.thesproutarian.com



Edited 2 time(s). Last edit at 11/11/2015 08:08PM by The Sproutarian Man.

Anita Wrote:
-------------------------------------------------------
> thanks! I'd like to know how to make some of the
> sprout recipes, like fermented sunflower seeds
> that looked whole in the photo. I have only
> fermented blended nuts and seeds.


Scroll down and se the ferments part in this link:
[www.thesproutarian.com]


It makes nice yogurt that is easy to do. They key is not to ferment too long.

www.thesproutarian.com

Thank you. I will give it a try!