A couple of years ago my wife started soaking wild rice in water and allowing it to sprout in the window sill. I remember thinking "uh oh. Here we go with some off the wall recipe she got out of an obscure natural cookbook." I was like baby ... uncooked rice? Come on Bra. She smiled. Waved her hand at me. told me to sit my black ass down and try something new.
Glad I did. She dropped a salad over it and served it in a bowl with fresh avocados . I remember how soft and chewy and delicious it was. More importantly, after I ate it, I didn't have that bloated starchy feeling after eating regular rice or God forbid that processed Uncle Ben's poison we ate as kids.
Soon she was sprouting everything from rice to buckwheat to quinoa. Quinao which is my favorite sprouted grain is in the flick above. On the right is the grain before sprouting, on the left is the grain after sprouting.
Turns out sprouted grains have tremendously more nutritional value than any grain that is LITERALLY boiled to death. As a matter of fact a sprouted grain has more nutritional value than a raw grain. Why? Because when you sprout it, it becomes alive. It has life. You are now eating living food. Why should you eat living foods? Because you cannot feed life with death. I don't think we will ever eat a cooked grain again.
2 comments:
So you were able to do this with wild rice also? I'm reading the process in an article on living-foods.com that mentioned wild rice not being sproutable.
Hey D.
Yeah man. You are right. She said she doesn't 'sprout' the rice, but she soaks it.
Apparently that makes it soft and edible.
She sprouts everything else.
Shit. I just eat it.
Gotta pay closer attention.
But you are right.
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