View Full Version : using raw wheat germ?
04-29-2009, 06:07 PM
I picked up some raw wheat germ at the health food store the other day and am wondering how people use it. So far, I have used it as a sort of parmesan cheese on top of zucchini spaghetti, and am thinking I could maybe put it into some sort of raw chocolate fudge concoction. Has anyone used wheat germ successfully in any raw recipes? Thanks for any ideas!
04-30-2009, 12:08 AM
I always have a bag of wheat germ in my fridge. It's just one of the many things I occasionally add to a smoothie, for variety.
Since it's like a dry powder -a couple of spoonfuls helps give a smoothie the thickness I desire.
04-30-2009, 12:15 AM
since wheat germ is just the core of a wheat seed with the most outer part ground off why not buy whole wheat seeds then grind up to use . this way they arent sitting like the wheat germ does exposed to open air having the nutrients evaporate out of them
you can also soak the wheat seed like 24 to 48 hours , changing water every 8 to 12 , to soften then use how chose . wouldntthis be a much more nutricious product than dried out wheat germ
04-30-2009, 03:31 AM
Sounds like the thing to do Roman. Mix the Whole Family up, Germ and all, young and Fresh. Thanks for Sharing.
04-30-2009, 05:05 AM
um...is "raw" wheat germ really raw? i thought it (unfortunately) meant just non-toasted, but that it had still been processed/steamed etc..>? i wish it were raw, but i dont think it is. if anybody knows differently for sure, let us know. i really like wheat germ, but the idea of grinding up the wheat like michigan roman suggested--wouldnt that just give you flour? im not too keen on raw wheat flour....dont think that would be the same as wheat germ :(
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