raw barley?

[Cielle]

Hello everyone, i want to make Tabbuleh and i was thinking about what to put in instead of bulghur which of course is processed and not raw and i though "barley" . Now i have barley but i don't know if it is hulled or not ( though i imagine it is... )

my question is - if i soak overnight and just use it soaked has enzyme activity started - is it nurtitious and "alive" or do i have to sprout it? and does hulled whole barley sprout?

thanks in advance! ( and any other ideas instead/as well as barley for tabbuleh are appreciated! - i am new to raw food...):)

[JenniferMooreFuller]

Hi Cielle, I use barley and it works well. You can soak it until soft and chewy or until little sprout tails appear. Still tastes like somewhat grain-like to me. Wheat berries might work as well. The enzyme activity is activated by both soaking alone or soaking and sprouting I believe.

Jennifer

[alicia_2007]

I made a tabbouleh with sprouted quinoa and it was SO yum! I am in love with it!:p