View Full Version : Vitamix or juicer for grains?
04-23-2006, 10:01 AM
I've been making a couple of recipes with sprouted grains. Whenever I process them, the grains stay whole. They don't grind up. I went to a raw food potluck last night and everybody's crusts were fine and actually looked like crust. What do you guys use for this? I have a cheap food processor. I am thinking about a Viatmix but someone told me it wouldn't work the grains well and you need a super juicer. I can only afford one high dollar item now. Should it be the Vitamix or the juicer?
04-23-2006, 10:16 AM
For one thing, I've never used sprouted grains for crusts. I have always used nuts, which grind easily.
To me, a good Cuisinart food processor is a lot cheaper than a Vitamix. You can read my opinion on the Vitamix on another thread from yesterday. :eek:
04-23-2006, 12:04 PM
Well, I have all the appliances, and I make alot of raw foods that are prepared.
I use the food processor for crusts and things, and like Rowan C, I make my crusts out of nuts, not sprouted grains, but when I do use sprouted grains, I just use my food processor and it grinds them up just fine. I have a Cuisinart 11 cup.
I have never made a pate or pie crust in my champion juicer, although I suppose you could. I like more substance to my foods.
although I do make smooth dough for crackers, and I use my food processor for that.
maybe you need more liquid? that would be my suggestion.
04-23-2006, 12:18 PM
I've never ground grains but I was thinking about this last week and decided I would use a juicer, as the high speed blades of a blender can create heat and juicers are generally less harmful.
I use blenders and food processors often, I know the harm caused by them is nothing to worry about, but given a choice I'd rather use a juicer.
04-23-2006, 12:19 PM
What I do (or try to do) most times is, as SOON as I go shopping and am putting things away, things that need either soaking or sprouting or both go into the water.
Next day, rinse and if it's grains, begin sprouting. Then, dry them out by putting them in the dehydrator and when you make a recipe that calls for them to be whole, soak overnight to reconstitute and revitalize them...if it's a crust, grind them up dry into a flour with a coffee grinder or high-powered blender (i.e. Vitamix) if you have one.
Also, I'd think that if you use sprouted WET grains for a crust, it would be too mushy unless you planned on dehydrating the crust after making it.
So, what recipes did you try at the potluck that had crusts made with sprouted grains?
04-23-2006, 12:20 PM
Oh I have a Green Juicer not a Champion (Can't remember if it's the Green Star or the Green Life). It does everything a champion does.
If you buy one of those you'll also be able to make wonderful green juices.
04-23-2006, 01:25 PM
I would think that the homogenizer component of a juicer would work nicely for grinding up the grains. I don't have a very good blender, so when I make a smoothie or nut butter, I put it through the homogenizer. Seems to work well.
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