sprouting flax seeds
I have never done that but I know it can be done. I think this would be the healtiest form of the seeds. My other question is grinding them. I know a lot of recipes call for flax "meal", but you can't soak them or they get all gellie like. Is it ok to just grind them, do they not have the enzyme inhibitors so it doesn't matter? Does anyone know the benefits of soaking them, vs, grinding them, vs sprouting them? Also, rawpriestess, if you're reading this, PLEASE jump in! I need your 2 cents, which is a saying, it's really like gold! I don't know if they taught about this in your sprouting class but if they did, we need you!
Thanks anybody and everybody else who can help.
I "felt" you calling me. LOL
Flax seeds, well the reason you soak them, is not so much the enzyme inhibitors, although I'm sure they have some, but it is to allow them to get all mucilagenous (sticky and gooey) so they will hold together and hold what ever else is with them together (cracker batter)
The reason you grind them (I use my Vita Mix-but I hear a coffee or spice grinder works welll) is to make them into a "like flour" type of concoction, so that it can hold stuff together in a recipe while adding "dry" ingredients to the recipe, or like with my "gooey pizza cheese" recipe, it adds the goo so it strings and looks and acts more like the skim milk motzerella cheese we may remember.
So, if you are going to use them whole in crackers, usually you soak them
If you are going to use them ground or in a cheese recipe, you usually don't soak them
They also make "oyster stew" with dulse, have the kind of slimey texture that coooked oyster stew has, if you like the flavor of dulse (I don't ) but adding the ground flax meal, does make it more authentic texture.
Hope this helps.
Alissa's book has a great section on soaking and sprouting.
Basically if it is an almond, hazelnut (filbert) or cashew, soak it,
if it isnt' and it's a nut, don't soak. i.e. Brazil, walnut, pecan, macademias, or you can say the most expensive nuts don't soak -- lol just noticed that one.
More on that
raw preistess ,do you have that recipe???????I would LOVE to have some clam chowda'
love ya r.p. ,glad your presence graces this site again!
fairies eat raw!
RAW not WAR!
"Fairies Are For Real-We ALL have wings ,some are grey and torn by our own ignorance -but they are repaired and illuminated when our own barriers are replaced by passages "
Thanks Raw Priestess
Glad you're back. That was sweet of you to post again. I hope you are feeling better. Every one of us feel that way at times.
Well, it is very late at night and I am dragging myself to this computer. I dream of having a day to sit here and read posts and post questions. I can't even remember what my questions are I'm so disorganized. Whoever said this raw diet requires a lot of focus was accurate. I know there are tricks though that make it simpler. Like you mentioned. Soaking all the nuts at one time when you get home. I think I'm goiong to laminate a soaking chart and place it on the outside of a kitchen cabinet.
On the flax seeds, do we not need to be concerned about the enyzme inhibitors? If we can't soak them and just grind them, they're going in the recipe. Please tell me I can relax about this. How bad are these enyme inhibitors anyway? I know on Alissa's dvd, she days it's best to soak them, but if you haven't you can go ahead and make the recipe. I want to do it right though. If it's easier to digest then I need to soak and let colander dry.
I soaked macadamia nuts for a recipe and then never made the recipe, the soaked nuts have been in the frigde in a bowl for 2 weeks. Are they still good. I think I read somewhere that soaked nuts keep for only a week. It sounds like I'm getting compulsive about being perfect but I really don't want to eat junky old nuts. It's ok, if ya'll can't answer all these questions. I should have put them under a new post but I'm to tired to. No sleep, three young kids.
Your mac nuts need to be tossed into your compost now,
you only need to soak almonds, filberts (hazelnuts) and cashews,
all others you don't soak,
the only seeds you need to soak are sunflower seeds, and only a few hours, unless you want to sprout them, then you soak them.
I laminated a sprouting chart, I love it, it is above my stove.
Yes, I'm glad to be back too. I just ignore the challenging people, and have them on my "ignore" list, so I never see what they post.
Well I know there were a whole bunch of people who were upset that you looked like you were out a here. So keep those responses in mind. I didn't read any of the hurtful posts directed at you, but I'm sorry it happened. People can be so insensitive sometimes. But that is what the ignore button must be for. I'm glad it's here because all your friends here would hate for you to leave.
Can I ask where did you take that sprouting class at? Was it at a health retreat?
Thanks again for the advice on nuts and seeds.
And thank you Revvell for the link. I'm going to read it now.
What a blessing this website is!
I took a raw gourmet chef class from Victoria Boutenko and family for several weeks, and a class from a woman named Virginia Wetzel, Paul Nissan, Bruce Horowitz (aka chef sprout) from Julianno's Raw, Rochelle Relaux (sp?) and Karen Parker.
So ... is that what the Ignore button is for? If you choose to ignore someone, you're saying that then you can't see their posts?
Would love to take those classes.
Raw Truth, Just by what it's sounds in context to buddy list and ignore list, I assumed that is what it's for.
Yes, Raw Truth,
You can go to the top of the page, under user CP and you can place anyone you want on your ignore list, what happens is when they post, it shows that there is a post, but it won't show what the post is, unless you want to Un-ignore them.
Thanks, RP. That rocks. It'll sure be handy in a few cases!