I hope no one is getting bored. Generally, I try to mix things up, not doing similar topics too many days in a row. But lately, there is so much interest in raw food, and since Ann is no longer here to spread her own word, I thought it would be nice to get the info out there, just as I remember it, for those who are interested. And giving just a taste seemed not enough. Discussing one part of the lifestyle seems to necessitate explaining others. So consider this our mini course in the teachings of Dr. Ann - LIving Foods at your Service....
Now if you are just tuning in today, if you did not catch earlier blogs, Energy Soup, Dr. Ann's most famous creation, was yesterday's topic (and recipe) along with almond cream, Rejuvelac was June 29th's post (of course how to make it the way we learned in the early nineties) and June 28th is a quick course in how to sprout. So if you have not read those posts, I encourage you to do so, as each earlier post includes instructions that are necessary for the following recipes. You must understand sprouting to properly make Rejuvelac and Rejuvelac is used in all of her recipes. Energy soup is the recipe that Ann felt was most important in the "Living Food" Lifestyle. The focus on consuming many greens so as to best nourish our bodies is clear from reading the recipe. But people do enjoy variety, and from a health standpoint, the more variety, the greater chance of meeting our nutritional needs, as each food has a different balance of nutrients. So viva la difference!
One very easy and delicious breakfast we enjoyed is Buckwheat cereal. Though I have not sprouted buckwheat in a while (remember, currently, though teaching this to you, I am not living "The LIfestyle"...), I clearly recall that buckweat only needed to soak 15 minutes prior to sprouting (Other seeds are soaked based on their size, so small seeds, such as sesame or sunflower seeds soak just 4-6, beans and grains soak about 8 hours, large nuts like almonds about 16 hours....). OK, you need really raw buckwheat (looks whitish - beige). You can definitely find it at on-line stores that sell raw and sprouting equipment products. You might also find it at natural food stores, but it must say raw, as much buckwheat is roasted or slightly toasted. And make sure that you buy hulled buckwheat for sprouting. Unhulled buckwheat looks like little black triangles and that is what is used for growing buckwheat "lettuce." However growing greens from unhulled buckwheat requires soil and 7 days, so this is not what we are using for cereal!
Rinse your hulled, raw buckwheat well and then place in clean glass jar to soak, adding at least 3 times as much drinking quality water as there is buckwheat. After 15 minutes, pour off the liquid and then rinse and if in a sprouting jar set at a 45 degree angle, sprouting jar lid screwed on tightly and facing downward, or if in a sprouting bag, hang. Generally if you do this at night, the buckwheat has slight tails by the morning and can be rinsed and used. Just make sure the tails are about as long as the buckwheat seed. Now you just rinse and put in a blender with enough rejuvelac to blend easily and either peeled cored apples, or we loved really ripe bananas. Now if I remember correctly, Ann did not like us using the bananas, and I have to admit, I don't recall exactly why. Quite likely it was because it tasted so fabulous, the students were eating a bit too much - hence not leaving much room for Energy Soup which was supposed to be the focus. But we only served it at breakfast, so certainly later in the day....there was room..... But if you want to be more true to Dr. Ann's teachings, add the apple.... If you want to live on the wild side......
So this is your bite for today..... Tune back tomorrow for a taste of something else....Until then I wish for you a glorious day!
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