almost raw tuna (lentil question)

[kathy]

Hi! I have soaked my lentils for about 12 hours. I drained them and checked them this morning and they already have "tails" How long do I need to sprout these for this recipe? It said in the book that you sprout lentils 3 days, but I just wanted to make sure. I have wanted to try this tuna since I first saw the DVD, and I *just* got some kelp powder.

Thanks for any help!

Kathy
(raw for 19 days!)

[Rawkinlocs]

They're ready! Once you see a little tail, that's enough. Sometime it takes longer or shorter periods of time for things to sprout...that's a guideline, but it's not always definite. So, happy almost tuna making!

[fiddler]

and just double up on the mung bean sprouts as Alissa mentions on her video. I did this when I made it. However, since I no longer choose to eat Braggs Liquid Amino's, I don't know how to make this now.

Anyone have any ideas? I had heard I could substitute Nama Shoyu but then someone posted that Nama Shoyu has MSG. I do like this recipe and others that call for Bragg's but am seeking help / guidance.

[Rawkinlocs]

Fiddler, I've seen the documentation on Bragg's containing a naturally-occuring MSG...but hadn't heard that about Nama Shoyu. I still use Nama Shoyu with no problems. But if you don't want to use any of the soy-based products, you could always just use celtic salt as Rawpriestess had suggested in the recent thread dealing with those products.

Not sure how differently it will taste without one or the other, but try it and see! I believe the recipe has some kind of sea veggie in it (don't have the book in front of me)...if so, how about adding more of that to taste once you've made the recipe? I think that even without the soy-based products, it will still be good.

[kathy]

Thank you!! Wow that was fast! I will try to double up on the mung beans as well :)

What about Braggs and MSG? That is something I was trying to avoid.

Thanks so much for the super fast response!

Kathy
(raw 19 days!)

[fiddler]

RawPriestess is quoted in (click here - this thread) (http://www.rawfoodtalk.com/forum/showthread.php?t=7657&highlight=Nama+Shoyu)

I think the best thing to do is to use only Celtic Sea salt, I no longer use Nama Shoyu or Braggs, because of the naturally occuring MSG's in them both.

However, I haven't fully researched the "healthiness" of Nama Shoyu to determine whether or not to eat it. I'm still looking into Nama Shoyu and welcome anyone's comments who has already done the digging.

Thanks!!

[fiddler]

Thank you!! Wow that was fast! I will try to double up on the mung beans as well :)

What about Braggs and MSG? That is something I was trying to avoid.

Thanks so much for the super fast response!

Kathy
(raw 19 days!)

Hi Kathy, this forum has a few links already discussing Nama Shoyu and Braggs. Just do an "Advanced Search" for Nama Shoyu... hth, gil

[Rawkinlocs]

On another forum, someone mentioned using white chickpea miso in place of those items.