Planning Meals Help

[therawdeal]

Hi there, I'm fairly new here and I need help. How do you guys plan your meals around sprouting and dehydrating. That is what I am having a hard time with. I want to make Alissa's pizza and I soaked my Buckwheat last night. But I realized that it takes a couple of days to sprout. Then the pizza crust will need to dehydrate a couple of hours and then after the toppings are added, another 6-10 hours. So, I don't know how to plan to have this ready for dinner on a paticular day. What do you guys do???? THANKS

[pearlgirl]

Well, I'm still in the process of learning this too. Over the summer I became high raw and this was a major issue for me. What I've learned to do now is sit down with my calendar and my recipes and figure out what I want to eat and how long of a process it will be to make it. On the other hand, there have been times where I just simply started a recipe and had to get up during the night to flip it over in the dehydrator. I think it's an obstacle we're all faced with, but planning ahead makes it easier on me. Hope this helps and I'd love to hear what others say about this as well! :)

[Rawkinlocs]

Here are a few tips:

1. When you FIRST purchase nuts, seeds and grains that may need sprouting or soaking, soak them and/or sprout them and then dry them in the dehydrator. That way, like the buckwheat for example, it's already been sprouted so when you need it for a recipe such as this, all it will need is a good soak which you could do for a few hours or overnight.

2. Oftentimes recipes call for long dehydration times but sometimes you can cut corners, especially if you learn to appreciate a "fresher" taste. An example would be for this pizza you're making...the MAIN thing that really needs a long dehydration time is the crust...everything else you really could eat more "fresh" on top of the pizza. So, get the crust "baking" first and then while it's in the dehydrator, get your other parts made such as the sauce, the cheese if you plan to use it and cut up your veggies. Having those ready will cut down on time AND...you can also marinate the veggies in a little oil, place into a bowl or on the teflex (etc.) and dehydrate to "warm and soften" them so that will also cut down on dehydration time once assembled and all you will need is to have it in there about an hour or two as opposed to 6+ hours.

3. You could also make up somewhat smaller crusts like mini-pizza sizes and freeze them (perhaps putting a sheet of unbleached parchment paper between each one) in a ziploc bag or something and then when you get a hankerin' for pizza, pull the crust out and pop into the dehydrator, whip up your toppings and you can have pizza the same day for dinner!

It does seem daunting at first, but once you've done it a while, you'll start to figure out little ways to help with planning your prepared meals! :)

[therawdeal]

So are you saying that once soaked and sprouted, I can just leave them in a jar on the counter indefinitely? Can you give me more details on that? Thanks for your patience!!!

[Rawkinlocs]

Soak, sprout and then dehydrate to dry them out so they are not still wet. Then you can store them...now I wouldn't go as far as to say "indefinitely" but I mean, buy enough for what you think you might need for..let's say the month. I've kept them for about several months and then they'll end up getting used up...but haven't really kept them much longer than that to tell you how good they'd still be.

Then, when you need them, just soak for a few hours or overnight for the next day.

[tvillemom]

Soak, sprout and DEHYDRATE...to perserve! I didn't know you could do this either....I mean after you've deyhdrated, just re-soak to get the buckwheat ready for a recipe! I love that idea, and I love the idea of making SEVERAL small pizza crusts and freezing them to use later! This will definitely make things easier.
I also try to spend one afternoon a week making several recipes....it cuts down on all the washing and gives me food to eat during the week.
Best of luck.
Wendi

[Rawkinlocs]

Yep, it works like a charm! I can take my dried, sprouted buckwheat and either soak and use in a recipe such as the crust, calzone, buns, etc. or I can use it dry in cereal/grawnola recipes for that wonderful crunch it gives.

I've not done the pizza crusts ahead of time, but it was just a thought/idea that came to me as I was typing but I'm sure it could work. I know RP used to freeze prepared foods such as burgers, etc. and "warm" in the dehydrator whenever she wanted it...so why not the crusts too!

[JEN]

I make Alissa's calzone crust for my pizza crust. I spread it kinda thin because I like my crust crispy. It dehydrates very fast when thin. I also make a double batch and spread some really thin to make crackers. I vary the seasoning depending on the flavor I want. I also make a big batch of her chili and it keeps for days in the fridge and is always just a delicious. For quick pizza make crackers ahead of time and top with nut cheese, spinach,tomato, onion and avocado. Yummy!!

[Sheryl]

A friend recently made cereal with my soaked and dehydrated buckwheat. He threw the extra in the garden and IT GREW! How cool is that!

[Zena]

Does soaking and then dehydrating work with like lentils, mung beans, alfalfa...? :confused:

[Rawkinlocs]

Zena, I believe so. I did it with lentils and chickpeas a while back. Now, I'm not talking full-fledge SPROUT/sprouts as I'm not sure because I've never done those...but moreso referring to things you sprout just until the tail appears.

[Davylp25]

Rawkin your awesome. What would do without these professionals around here helping the newbies.

Okay let me ask ya this... What are the main grains etc that are used for like breads crusts etc, Is it mainly just buckwheat?

Sprouting then dehydrated before and storing would make life so much easier.

When you dehdrate the sprouted things, do you have to make sure there pretty spread out so they all will dry? I keep imagining all grains to be like that of flax seeds, all gooey, But I know thats not the case. So if you dehydrate them will they all stick together? or are the grains bigger so they wont?

And the best is to only keep the sprouted dehydrated grains for a couple months, in the fridge or regular pantry?

Thanks again!

[Davylp25]

Hey dont forget about me, Im just a lonely boy. LOl

[Davylp25]

Aw man wheres my rawkinlocs? Anyone else know the answers to my above questions in my previous post?

[Rawkinlocs]

I'm sorry Davyl! I wasn't ignoring you, but sometimes I just don't return to threads or if I do, it's a long while off or once I "see" that it's been bumped and I get nosey to see what was last said! :D

Thank you, first off, for your kind words! :)

Now, to answer your questions...

The main grains in breads, crusts, etc. varies from recipe to recipe. Some use buckwheat and flax....some use wheat (or spelt) berries, rye berries, etc. Some use no grains at all, just flax and/or nuts and other things like veggies as a base and then it's spread a little thicker than crackers and dried a shorter duration than crackers so it's more "flatbread-like". A good example of a grainless bread is that onion bread that has been floating around since like, forever!

Buckwheat is the only "grain" (technically it is NOT a grain, though we use it as one) that gets kinda slimy, similar to flax seeds. But it does not get AS gooey/sticky as flax. Putting it into a collandar and rinsing really well before drying is good and once it's dry, it seperates anyway...doesn't clump all together. Same with your grains...they don't get slimy at all (from my experience) but I spread them out pretty good just to make sure air gets to them nicely. But they won't stick together either in their whole, intact form.

I have kept mine out, in the pantry but I can't tell you how long. I don't use grains too often...I usually use buckwheat and (non-raw) oat groats (those don't require sprouting since they've been steamed and won't sprout ANYway) and I use the buckwheat up pretty frequently as I make stuff with it often. So, it's never stayed stored for too long. But for longevity, you could consider storing in the fridge or perhaps even freezer!

Hope this helps and sorry it took me so long to get back to this thread and reply!


Rawkin your awesome. What would do without these professionals around here helping the newbies.

Okay let me ask ya this... What are the main grains etc that are used for like breads crusts etc, Is it mainly just buckwheat?

Sprouting then dehydrated before and storing would make life so much easier.

When you dehdrate the sprouted things, do you have to make sure there pretty spread out so they all will dry? I keep imagining all grains to be like that of flax seeds, all gooey, But I know thats not the case. So if you dehydrate them will they all stick together? or are the grains bigger so they wont?

And the best is to only keep the sprouted dehydrated grains for a couple months, in the fridge or regular pantry?

Thanks again!

[Davylp25]

No probs...

So just dehydrate at regular temps, 95 105- until dry? No specific hours?

Also... to be bug again... I think it was you... What are the most important nuts and seeds to soak? I know it wasnt all of them. Some do, but blah, boring, so what are the most important ones you know of and why are they not needed to be soaked unless recipe requires? if you could proved a possible link to the post if you know if it, so you dont have to get all into it, lol... Whatever is easiest. Thanks again.

[Rawkinlocs]

Yep, that temp range is good. Nope, no certain timeframe...just until they're completely dried out...most times overnight is sufficient but climate/humidity, etc. can sometimes be a factor in how long...but it won't take more than a day and a half, two days tops.

As for the nuts, I remember RP mentioning that almonds were the most important nuts to soak...walnuts just need a nice rinsing and cashews, don't really need to soak them (they'll turn to mush if you do) but if you are making something that requires blending them really creamy, then you'll want to soak them (cashews). Not sure about macadamias...don't buy them often enough to even be concerned. But me, personally, I pretty much only use almonds, walnuts and cashews and almonds are the only ones I soak overnight (8-12 hours). I'd think that maybe filberts (hazelnuts) might also have a higher urgency for soaking.

[Davylp25]

Great thanks so much!