Grains are ideal for extra calories. You’d rather not add to your calorie load right now? Believe me, once you begin to eat raw, you get starving hungry!
Since vegetables and leafy greens are virtually calorie-free, that leaves only 3 raw foods for calories — fruit, sprouted grains, and fats (avocado, nuts, seeds).
I found when I began to switch to raw foods, I needed both cooked grains and raw sprouted grain snacks. These days I’ve gone off all cooked grain except quinoa and sprouted bread.
Cooked food drops away as your cells grow stronger with fresh raw food. Desires go. Peace comes. You feel your breath in each moment 🙂
“I’ve been waiting for this moment all my life, oh Lord
Can you feel it, coming in the air tonight, oh Lord…”
How to Make
Mix dough ingredients and put through the drum guide repeatedly without cone or nozzle attached. Then run dough through Juicer with mincing cone and pasta (or noodle) nozzle.
Make delicious pasta by kneading the dough with vegetable juice or carrot juice, add garlic or herbs, minced in your Samson.
For raw pasta snacks, grind sprouted grains in Samson with the mincing nozzle, make noodles as above, then dehydrate the noodle-sticks.
Mincing Cone & Pasta or Noodle Nozzle
Enjoy a variety of raw-food snacks! No junk white flour or sugar.
RAVE (Raw And Vegan Eating) is the way to SAVE your health!
For slow- and low-cooked muffins, sprout six cups of wheatberries for two days. Use golden spring wheat, not the hard brown winter wheat that’s for growing wheat grass.
Pour your sprouted wheat into a bowl, mix in 3/4-cup raisins (soaked for half an hour). Then grind together in Samson Juicer with Mincing cone. Chop and mash a banana into the batter. The raisins and banana are to add sweetness, both are optional.
I find my Samson Juicer works much better than my high-class Cuisinart food processor for grinding sprouted grain. Samson grinds each grain into a smooth batter with no hard bits. A food processor makes the batter too mushy and soggy for muffins and bread rolls.
Form batter into round patties about 2 inches in diameter, one inch high. Place on flat cookie sheet, so air freely reaches all muffins — don’t use baking dish with sides. Bake at 200°F (110°C) for one hour, flip muffins over, and continue to bake for another hour.
If you do cook, always cook low, cook slow, to retain nutrients.
For spicy nutty muffins, leave out the banana. Instead mix chopped up cashews and dried apple pieces into the batter. Add a teaspoon of apple pie spice — that’s 1/4 tsp each of ground cinnamon, cloves, ginger, nutmeg, plus a tablespoon of raw lemon juice. Then form into round flat muffins and bake.
Thank you to Sproutman’s Kitchen Garden Cookbook (#ad) by Steve Meyerowitz for these delicious muffins — the recipe is “Cashew-Apple Nuggets” in his book. Steve uses a cup of raisins for each 2 cups of wheat, i.e. for four cups sprouted wheat because one cup of wheat becomes 2-3 cups when sprouted.
It’s easy to make sprouted grain bread and raw food crackers with a wheatgrass Juicer: