|
|
Current Page: 1 of 1
Results 1 - 12 of 12
15 years ago
mtravis
rw_n claimed the stuff.
Thanks for all who expressed interest otherwise. It's gone to a good home.
Forum: Sprouting and Organic Gardening 16 years ago
mtravis
I'd prefer not to...I don't have original packaging and I don't really want to make a project out of this.
Forum: Sprouting and Organic Gardening 16 years ago
mtravis
I have a bunch of seeds and sprouters that I want to get rid of. I started a sprouting hobby a little while ago, and the habit has not stuck. I don't like to eat them very much, and I don't want to spend the time on it. As such, I don't want this stuff to go to waste if it doesn't have to, but I also want to reclaim the space in my home. There's nothing wrong with any of this. I just lost in
Forum: Sprouting and Organic Gardening 16 years ago
mtravis
dvdai Wrote:
-------------------------------------------------------
> Yeah, I noticed through using Fit Day that I take
> in much more than the RDA amount on Vitamin A and
> Vitamin K and much less on Selenium and Calcium.
>
> Of course, to get enough Selenium I just eat some
> Brazil Nuts or Mushrooms, but I worry about the
> Calcium. I also did some research on
Forum: Living and Raw Foods Discussion (Vegan) 16 years ago
mtravis
Hello. I'm wondering if anybody can recommend a good source for 35% pure food grade hydrogen peroxide. This is the stuff that Sproutman, among others, recommends for keeping sprouts and sprouting supplies from getting moldy. There are a variety of providers on the web which seem sell this substance, but I don't know who provides the best quality. My latest bag of mixed beans had a black mark
Forum: Sprouting and Organic Gardening 16 years ago
mtravis
I've had better luck since my first experiment. For starters, I'm using a food processor instead of juicer to turn the sprouts into dough. Then I'm mixing in a couple TBSP of flour as I knead. And I'm baking at 225-250 degrees (instead of 120 or thereabouts) The result? The yummiest bread I've ever had. Right out of the oven it's better than just about any pastry that I can imagine. The sm
Forum: Sprouting and Organic Gardening 17 years ago
mtravis
I'm not Alice Waters, so maybe that's why my first batch of sprout bread didn't turn out so lovely. Basically, I took 2 day old wheat sprouts and ran them through my extruding juicer. Then I smeared it on a cookie sheet to about 1/4" to 1/2" thickness and put in the oven at just about the lowest temperature setting. The dial didn't register anything below 200 fahrenheit, so I'm hopin
Forum: Sprouting and Organic Gardening 17 years ago
mtravis
I just started a couple of weeks ago. I'm probably up to about a quart a day.
Today, one batch was an endive, 1/2 beet, greens from that beet, 5 or 6 carrots, 4 celery stalks, and some broccoli.
My batch this evening included 1/2 of a leek. Yuck. That went down the drain. I'm still experimenting.
The past couple of evenings I've used squash (winter one night, zucchini the next) for t
Forum: Juicing, Juicers, Blending and Blenders 17 years ago
mtravis
Thanks. I was thinking of fava beans. But I'm not going the route I was considering in the post--I prefer to pick and choose what I get. So I revoke the question.
:-)
Forum: Juicing, Juicers, Blending and Blenders 17 years ago
mtravis
12. Juicing Legumes?
Hi, I'm new to juicing. A friend suggested I look at joining Community Supported Agriculture (http://www.mariquita.com/csa/csa.html) in my area to acquire my vegetables. The way it works is the farmer provides fresh produce each week based on what was just harvested. I don't get to choose what I get. This seems to be a great idea, and the price is reasonable. But I don't want to throw anyth
Forum: Juicing, Juicers, Blending and Blenders
Current Page: 1 of 1
|
|
