View Full Version : worried about grains????
12-30-2006, 08:03 PM
I'm looking at doing the 100% raw for a year challenge starting in Jan. It's a huge commitment but I have the support of my family. I told my family about my plans the other day and although they were shocked at the length of time (more because of the social hardness of it), they support me full hearitly. Actually, my brother just ordered a wheatgrass juicer while I was telling him about my plans!!!
Here is my concern.......I love fruits and veggies but I do get that very bloated full of water feeling in my stomach (more towards the late afternoon). It's like I need bread or something to help soak up all this bloatness. I do love avos, nuts, and seeds. But I am trying to lower my fat intake. I LOVE ezekiel bread. I can give up everything else for a year (SAD food) to just keep that bread.
My question is: I don't see a lot of bread recipes......what's teh best way to deal with the bread issue? The ones I have seen in Alissa's book scare me to try because they might taste mushy like Manna bread? Do you ever get used to this? Suggestions.........this is the one thing holding me back.
12-30-2006, 11:57 PM
Honestly I have tried none of this yet but I have seen repeatedly how people rave about that onion bread recipe of Alissa's.
12-31-2006, 02:04 AM
If Ezekial bread is the only non-raw item you're intereted in keeping in your diet, why not just keep it in your diet? Unless you're eating a loaf per day, I don't think this would be detrimental to following a raw diet!
12-31-2006, 02:47 AM
Salsababy, I've not tried many of the raw bread recipes in Alissa's book, but her rye bagels are really good and the texture is NOT mushy...in fact, any raw bread you make, can be mushy if you don't dehydrate it long enough. What I tend to like to do with ALL raw bread recipes is to not try and create a "loaf" but rather just spread it on the teflex (not as thick as the "loaf" recommendations but not as thin as for crackers...somewhere inbetween) and then right before it's time to flip it over and onto the mesh tray, score into "slices"...that's easiest IMHO as you don't have to worry about whether or not it's mushy inside and you don't have to be bothered with whether or not it's gonna ferment on ya.
So, that's what I'd do...try one of the sprouted grain-based recipes (only do HALF so if you end up not liking it, there's not as much waste) and just spread it out as I described above...then you'll have a (sprouted) grain-based flat bread that you can use for your sandwiches, etc. I REALLY like Alissa's Burger Bun recipe with the buckwheat as a flat bread. I even took that very same recipe, omitted the savory spices but still used the carrots, and added bananas, cinnamon, agave and walnuts and made a BANGIN' banana-nut flat bread that was soft and pliable, moist (NOT mushy, though) and just delicious! Here is a link to a picture of it: http://public.fotki.com/Rawkinlocs/live_food_pictures/random_food_pics/banananutbreadcollage.html
I'm gonna have to get you to one of my classes! ;)
12-31-2006, 02:55 AM
Rawkinlocs, may I come live with you?!? Your food photos look so yummy!
12-31-2006, 05:47 AM
After looking at those pictures, I want to take your class too!
If I may ask, how do you make your ranch dressing? It looks really yummy!
01-04-2007, 08:54 PM
How high does Ezekial cook it's bread? Just curious......might be something I may look into until I get my dehydrater.
01-04-2007, 08:58 PM
A long time ago I corresponded with them and they told me 250 degrees, cooked for a very long time.
01-04-2007, 09:06 PM
Hmmm...makes me wonder how high regualr bread is cooked for.
Bummer.. that is high....gosh I feel like I need carbs of some kind. Guess I better order my dehydrater soon.
01-04-2007, 10:01 PM
hey girl, once u get that dehydrator and can make all kinds of replicated "sad" foods, you wont miss a thing! I definately recommened Russell's almond bread - ive made it twice. once it came out as wonderful sandwich bread and the second time it dried too much and i have yummy crackers!
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