Re: Don or Whomever: Raw Recipe Using Buckwheat or Millet Sprouts?

[Guest guest]

SophiasDream@... wrote:

> Hi All,

> I'm wondering if anyone has any creative ideas for how to use

> Buckwheat Sprouts or Millet Sprouts in Raw Recipes? I have a couple

> recipes for cookies ( rawies ) and cereals using buckwheat, and one

> suggestion to put Millet sprouts in a tomato and corn raw salad, but

> that's it. If anyone has any other suggestions, I welcome them. But

> I'm NOT looking for a bread recipe. :-)

> I got Over enthusiastic, sprouted Way too many sprouts at once,

> and ended up dehydrating them at a very low temperature ( 105 and

> under ) to be sure they did not begin to mold in the fridge before I

> had a chance to use them, but I did use some of the Buckwheat sprouts

> in a salad with some Mung Bean and lentil sprouts and some veggies,

> then we finished the salad up on day two and I spruced it up adding

> some fresh crushed garlic grated beats and some of the lentil sprouts.\

> However, I simply sprouted TOO many at once, and had to

> dehydrate the rest to give myself time to figure out what to do with

> them...

> Any ideas?

>

> Peace,

> Cathie

-=-=-=-=-=-=-=-=-=-=-=

Well I guess since you have dehydrated them you could grind them in a

coffee grinder to a fine powder and make some crackers or essene type

bread in your dehydrator. Should be a really tasty treat. Add some flax

seeds or whatever you desire. Now that I have a dehydrator I can do this

too. Hehehe

--

Peace, love and light,

Don Quai

" Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal

and wakes in man. "

[Guest guest]

I was about to recommend dehydrated crackers as well. In fact i have

been meaning to set a bunch of sporuts this week for just that

purpose.

I dont have the exact proportions down yet, but the basic ingredients

are as follows: the end result is sprouted dehydrated pizza sort of

flavor cracker

Approx 2 cups Sprouted buckwheat, spelt or wheat berries

1 cup sprouted pumpkin seeds

1 cup sprouted sunflower seeds

1/2 cup sprouted chickpea

1/2 cup sprouted almonds

1/2 cup sprouted flax or sesame seeds

1 chopped bellpepper (red is best)

1/4 cup fresh minced basil

4 cloves garlic minced

approx 1 cup minced tomato

sea salt, shoyu or miso paste to taste.

In food Processor, pulse beries, seeds and all nut meats until coarse

then add pepper, basil, garlic tomato and salt to taste, pulse until

lumpy/coarse and mixed in.

Fold out onto waxed paper or teflex sheets to about a 1/4 inch thick,

be sure that mixture is even thickness on sheet, set dehydrator on 85

or low setting for about 9 to 12 hours, check for dryness.

When " set " carefully lift from waxed paper or teflex and set onto

screened dehydrator sheets. At this point i try to gently score the

whole sheet to make it easier to break into crackers later. dry for

an additional 5 to 8 hours or until firm and slightly crisp.

Break into pieces.

>

> > Hi All,

> > I'm wondering if anyone has any creative ideas for how to

use

> > Buckwheat Sprouts or Millet Sprouts in Raw Recipes? I have a

couple

> > recipes for cookies ( rawies ) and cereals using buckwheat, and

one

> > suggestion to put Millet sprouts in a tomato and corn raw salad,

but

> > that's it. If anyone has any other suggestions, I welcome them.

But

> > I'm NOT looking for a bread recipe. :-)

> > I got Over enthusiastic, sprouted Way too many sprouts at

once,

> > and ended up dehydrating them at a very low temperature ( 105 and

> > under ) to be sure they did not begin to mold in the fridge

before I

> > had a chance to use them, but I did use some of the Buckwheat

sprouts

> > in a salad with some Mung Bean and lentil sprouts and some

veggies,

> > then we finished the salad up on day two and I spruced it up

adding

> > some fresh crushed garlic grated beats and some of the lentil

sprouts.\

> > However, I simply sprouted TOO many at once, and had to

> > dehydrate the rest to give myself time to figure out what to do

with

> > them...

> > Any ideas?

> >

> > Peace,

> > Cathie

>

> -=-=-=-=-=-=-=-=-=-=-=

> Well I guess since you have dehydrated them you could grind them in

a

> coffee grinder to a fine powder and make some crackers or essene

type

> bread in your dehydrator. Should be a really tasty treat. Add some

flax

> seeds or whatever you desire. Now that I have a dehydrator I can do

this

> too. Hehehe

>

> --

> Peace, love and light,

>

> Don Quai

>

> " Spirit sleeps in the mineral, breathes in the vegetable, dreams in

the animal and wakes in man. "

[Guest guest]

Sylvia,

When you "perfect" your recipe (lol)... send it to me and I'll put it in the files.

SuziSylvia <h10feet@...> wrote:

I was about to recommend dehydrated crackers as well. In fact i have been meaning to set a bunch of sporuts this week for just that purpose.I dont have the exact proportions down yet, but the basic ingredients are as follows: the end result is sprouted dehydrated pizza sort of flavor crackerApprox 2 cups Sprouted buckwheat, spelt or wheat berries1 cup sprouted pumpkin seeds1 cup sprouted sunflower seeds1/2 cup sprouted chickpea1/2 cup sprouted almonds1/2 cup sprouted flax or sesame seeds1 chopped bellpepper (red is best)1/4 cup fresh minced basil4 cloves garlic mincedapprox 1 cup minced tomatosea salt, shoyu or miso paste to taste.In food Processor, pulse beries, seeds and all nut meats until coarsethen add pepper, basil, garlic tomato and salt to taste, pulse until lumpy/coarse and

mixed in.Fold out onto waxed paper or teflex sheets to about a 1/4 inch thick, be sure that mixture is even thickness on sheet, set dehydrator on 85 or low setting for about 9 to 12 hours, check for dryness. When "set" carefully lift from waxed paper or teflex and set onto screened dehydrator sheets. At this point i try to gently score the whole sheet to make it easier to break into crackers later. dry for an additional 5 to 8 hours or until firm and slightly crisp.Break into pieces.> > > Hi All,> > I'm wondering if anyone has any creative ideas for how to use > > Buckwheat Sprouts or Millet Sprouts in Raw Recipes? I have a couple > > recipes for cookies ( rawies ) and cereals using buckwheat, and

one > > suggestion to put Millet sprouts in a tomato and corn raw salad, but > > that's it. If anyone has any other suggestions, I welcome them. But > > I'm NOT looking for a bread recipe. :-)> > I got Over enthusiastic, sprouted Way too many sprouts at once, > > and ended up dehydrating them at a very low temperature ( 105 and > > under ) to be sure they did not begin to mold in the fridge before I > > had a chance to use them, but I did use some of the Buckwheat sprouts > > in a salad with some Mung Bean and lentil sprouts and some veggies, > > then we finished the salad up on day two and I spruced it up adding > > some fresh crushed garlic grated beats and some of the lentil sprouts.\> > However, I simply sprouted TOO many at

once, and had to > > dehydrate the rest to give myself time to figure out what to do with > > them...> > Any ideas?> >> > Peace,> > Cathie> > -=-=-=-=-=-=-=-=-=-=-=> Well I guess since you have dehydrated them you could grind them in a > coffee grinder to a fine powder and make some crackers or essene type > bread in your dehydrator. Should be a really tasty treat. Add some flax > seeds or whatever you desire. Now that I have a dehydrator I can do this > too. Hehehe> > -- > Peace, love and light,> > Don Quai> > "Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man."