Thursday, September 13, 2012

Wheat Berry Love!

I love sprouted wheat berries! They are so versatile and incredibly good for you!

Sprouted wheat bread is an ancient food with modern-day benefits. The flour made from sprouted grains provides more protein, vitamins and minerals than refined flours, thanks to specific biochemical changes during germination that increase the accessibility of vitamins and capture proteins and carbohydrates in enhanced states. Incorporating sprouts into bread flour or dough brings potent flavors and nutrients into old-world breads that can be called today's health food.

(Thank you to for the above information)

Rejuvelac is a fermented beverage that is inexpensive, easy to make, refreshing to drink and FULL of wonderful nutrients for your body. A healthy probiotic, it also has vitamins B, K and E, proteins, and enzymes. It is beneficial to your digestive system, promoting a healthy intestinal environment. It is also a great starter for raw nut cheese!

How to make Rejuvelac:
1. Start with one cup soft wheat berries (pictured). You can also use rye, quinoa, buckwheat, or other grains. Wheat, rye and quinoa seem to make the best rejuvelac.
2. Soak the grain for 24 hours. Drain off water and rinse two to three times a day until little sprout tails appear.
3. Place sprouted grain in large jar. Add 4 cups water and let sit on the counter for 2-3 days.
4. You will notice that the water will get cloudy and little bubbles will start forming.
5. Taste…it should taste clean and fresh with a hint of lemon. Strain the rejuvelac off of the wheat berries and store in covered glass container in the refrigerator. It will keep for at least a week, just make sure it still smells and tastes fresh. You can reuse the wheat berries to make a second batch. It will only take a day. (Thanks to for this recipe!)
I regularly made Rejuvelac and with this particular batch, I added fresh, grated ginger. I am anxious to see how it tastes!

Simple Raw Bread

The bread recipe, I created myself. You take 2 cups of soaked and sprouted wheat berries and and add them to the food processor, along with:

1 Cup pitted dates
pinch of pink salt and 1 tsp cinnamon.

Process these ingredients together until it forms a soft dough. Form a circle on your dehydrators non-stick sheet and dehydrate for 6 hours, on 105 degrees. Flip and dehydrate another 6-8 hours. 

Enjoy with raw honey and fresh fruit! 

I hope you enjoy these two recipes for sprouted wheat berries!

Wednesday, September 12, 2012

Raw on the Road

I recently returned from a speaking trip to Australia. This is my second time traveling there since becoming a raw foodist. It is getting so much easier to eat raw on the road. Although not 100%, what I ate during the entire trip was high-raw and it felt SO good to eat clean while traveling. I never suffered from jet-lag, despite the 14 hour time difference and season change. (it was winter there.)

Raw Cheesy-Zucchini chips and Raw Cheeze-It's, apple, raw almonds and coconut water.
The perfect, high-vibe snacks for traveling!

When I arrived in Australia, I visited the supermarket where I bought nuts, pineapple, tomatoes, avocados, and water. I snacked on those foods at night and ate salads and fruit pretty much the rest of the time. Oh, the coconut water and raw chocolate before my talks really gave me an edge! My presentations were so high energy and flowed effortlessly. I truly believe that eating living, high energy foods gave my public speaking an upgrade! 

The times when I did not eat raw, I made the conscious choice to eat the food, usually because the experience of something new or culture related was more important for me than eating raw. I tried steamed broccoli with peanut butter, because my friend was eating it and wanted me to try it. It was SO good! I also enjoyed some cooked, warm lentil soup at the food tent one freezing cold day at the conference. It was available and calling to me. I have tried to be in tune with what foods feel right to eat and experience, even if they are not raw. I still end up eating raw foods most of the time on the road, just because it is what  eat now. After 14 months, it has really becoming second nature. 

You can eat raw and travel! It will not only give you an edge, but it is easier and cheaper than dining out on the road. Eating living foods while flying will help eliminate jet-lag and will keep your immune system strong when surrounded by others for hours on a plane. High-energy foods are available everywhere! The airport has fruit cups and salads in abundance! Times are changing and more and more people are beginning to understand and value the many benefits of raw, living foods. The more people know, the more options that will open up for raw foodists out in the world. I am grateful for the awareness growing.

Eating clean is the new "go-green," campaign!

Raw Strawberry-Chia Swirl


2/3 cup chia seeds
2 cups raw almond milk
4 Tbl. maple syrup pr raw agave
1 mashed banana
2 tsp real vanilla
Mix alll ingredients in a bowl. Let sit for 15 minutes. Stir again

Strawberry layer
1 cup fresh strawberries
2 Tbl Maple Syrup
blend in food processor

Coconut Cream
meat from 4 young coconuts
1/4 Cup coconut oil
Juice from 1/2 lemon
Blend in Vitamix Blender

Layer chia pudding with strawberry puree in tall glass.
Top with coconut cream and enjoy!

Raw Plum Soup

This simple, little dessert soup is as beautiful as it is delicious! I have never come across Prune Plums before, and when I saw them, I filled the bad, excited to go home and try some new raw recipes! My children loved this and they added their own raw topping, such as crushed pecans and coconut. It is also delicious with coconut cream mixed in!


2 bananas
1/2 cup mixed berries
1 Tbl real maple syrup
3 peeled oranges

Blend all ingredients together

Chop and cube plums, (discarding pits.)

Mix into soup and enjoy!