in a recent post, Judy Pokras <[log in to unmask]>, inquired, in reference
to my post titled: Strawberry-Banana (Raw) Pie Recipe and misc
>I'd like to try making this pudding. What are the step-by-step
>instructions for growing buckwheat sprouts (as opposed to greens)? Thanks!
Start with raw *hulled* buckwheat (not the black unhulled). Make certain the
seed is raw, as dead, roasted buckwheat is sold for kasha. Soak in water for
only 15-20 minutes (that's all, not longer than 25 minutes), and put in the
sprouting environment - the typical jar method or the cloth method (between
two wet washcloths). Buckwheat spoils easily; I think you will get better
results using the cloth method, but if you prefer jars then use them.
Rinse the seed (and cloth if using that method) every 12 hours or so. If
possible, rinse the seed (and cloth) after 4-6 hours, then again at 12-14
The sprouts will be ready in 1 day in hot weather, 1.5 days or more in cool
weather. Change cloths at 12/24 hours if using the cloth method. I suggest using
warm (body temperature) water for soaking and rinsing; buckwheat likes warmth!
It should be mentioned here that some people use the term "sprouted buckwheat"
when they should say "soaked buckwheat" instead. The pudding might have used
soaked buckwheat instead; I didn't locate the chef and inquire about the details
(ingredients card said sprouted buckwheat) . You might want to try making a
small batch with soaked buckwheat - much easier than sprouted (but sprouted is
certainly better for you).
>Also, in reponse to the mention of the raw pizza and a raw foods
>restaurant, I wish there were such a restaurant in NYC! Where is the one
>mentioned? I would love to hear where other raw foods restaurants are too.
Raw Living Foods, 1224 9th Avenue, San Francisco, California. On the South
side of Golden Gate Park, near 9th/Lincoln. Phone 415-665-5292.
Another raw/vegan restaurant, located in the San Diego area,is mentioned
in my recent posting of the Brian Clement Workshop notes.
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