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Category Archives: Vegetarian

Tasty, raw granola recipe

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Tasty, raw granola recipe

This is one of my all-time favorite raw food recipes. It’s super easy to make and is packed full of nutrition. This snacks are great for road trips, climbing trips, or even fueling a long run (although hard to eat while running). All that is required to make this recipe is a food processor and dehydrator. Alternatively you can refrigerate or freeze the finished product. It’s not the same as drying it, but if it’s your only option, it’s better than nothing.

 

Raw Granola

Raw Buckwheat Granola

Buckwheat Treats

12 Pitted Dates

1/4 cup Agave Nectar

1/2 cup of Water

1/4 cup Sunflower Seeds

1/4 cup Walnuts

1/4 cup Pumpkin Seeds

1 cup Ground Flax Seed

2 Teaspoons of Pumpkin Spice or Cinnamon (I prefer pumpkin spice)

1/2 teaspoon of Vanilla extract

2 cups of Buckwheat Grouts

Add 1/4 cup Sprouted Wheat Berries (optional)

Sea Salt

  1. Place pitted dates, agave nectar and water in a food processor and blend until a paste is formed, scraping the walls as needed.
  2. Then add the sunflower seeds, walnuts and pumpkin seeds to the mix and process again until seeds and nuts are mixed well throughout the paste.
  3. Next add the ground flax seeds, pumpkin spice, vanilla extract and a few dashes of sea salt to the mixture and process again.
  4. Once thoroughly processed, dump the mixture into a large mixing bowl, adding the buckwheat grouts and wheat berries. Now, with a spatula or wooden spoon mix thoroughly.
  5. After this is done, place the mixture into clumps on a teflex dehydrator sheet and dehydrate at 100 degrees for about 12 hours. Makes about two sheets.

How to sprout seeds and nuts, simply explained

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How to sprout seeds and nuts, simply explained
Soaking Seeds

Wheat Berries and sunflower seeds in the soaking stage of sprouting.

Sprouting nuts, seeds, and grains yields a plethora of nutritional benefits. As an athlete, the biggest advantage of sprouting is the energy the sprouted nuts and seeds provide. Sprouting takes the seed out of a dormant state and releases all sorts of nutrients and beneficial enzymes that are only accessible through sprouting. The nutrients and enzymes released from sprouting vary depending on what you sprout.

In addition to being highly nutritious, sprouted nuts and seeds are more easily digested by the body, making the nutritional contents more usable by the body, thus how the provide an abundance of energy. The sprouted nuts, seeds and grains are best consumed raw. Heating them above 116 degrees begins to destroy the healthy enzymes and reduces the nutritional content.

Some seeds, such as sunflower, buckwheat, and pumpkin seeds yield a higher protein count when sprouted; making them an excellent source of protein for people with an active lifestyle. Consuming sprouts is easy. You can include them in a recipe, such as my raw granola recipe, or toss them in a salad. You can even season your seeds to make them more tasty.

Sprouting is very simple to do, it doesn’t take a small garden to accomplish, as I first thought when I heard about sprouting. You don’t need anything more than a mason jar and a sprouting lid, or something to cover the mouth of the jar, such as a fine cheese cloth.

Below are instructions on how to sprout seeds, nuts, and grains. In regards to nuts, almonds are the only nut that actually sprouts, but they typically have to be raw, organic, and unpasteurized, which is hard to find – but it is possible. Either way, soaking the nuts still makes them easier to digest, as with any nut. Almonds typically need to soak 8-12 hours. Most other nuts only need to soak for about two hours.

After sprouting seeds and grains, you will see tails grow on them, as pictured below. The length of the tail will depend on how long you soak them. Sunflower seeds will yield a small tail after just one day of sprouting, but if you sprout them for several days you will have a really long tail, making them a nice crunchy treat for salads. I prefer to keep my sunflower seed tails small though. It’s up to the person doing the sprouting how long they want the tails.

Sprouting Jars

Sunflower seeds and wheat berries, "sprouting." Sunflower seeds take about one day to sprout. Wheat Berries take two days.

How to Sprout

  1. First you will need to soak your seeds (pictured above). Refer to the chart below for the time it takes to soak your seed or grain. Place them into a mason jar (half full, as the sprouts grow and expand) and fill with filtered water, just until they are fully covered. You may need to periodically add more water as they will soak up a lot of it.
  2. After your seeds have soaked for the appropriate amount of time, drain the sprouting jar and cover with a sprouting lid, or a fine cheese cloth (secured with a rubber band).
  3. Set the sprouting jars at an angle so excess water can drain from the jar. I usually place mine in a drying rack as pictured above. Let the seeds set for the amount of time indicated on the chart below. You will also need to periodically fill the jar back up with water and drain to keep the seeds wet.
  4. After your seeds are done sprouting place them in a dehydrator until thoroughly dry. If you don’t have a dehydrator you can leave them spread out to air dry. Store them in a mason jar inside your refrigerator for longer life.
  5. Optionally, you can season your seeds and, or nuts. I prefer to season my sunflower seeds. This is best done immediately after soaking. Just place them in a mixing bowl, toss in some seasoning, and mix away. Garlic and sea salt is one of my favorite flavors to season sunflower seeds with.

Sprouting Chart

 

Sprouting Chart

Sprouting Chart

And there you have it. All the information you need to know for simple sprouting at home. So, have fun with it, do some google searches for recipes involving sprouted grains. I have seen many great recipes, both cooked and raw, but remember, consuming them raw is best.

Sprouted Wheat Berries

Sprouted wheat berries. Notice the white tails?

Sprouted Chickpeas

Sprouted chickpeas after two days of sprouting. Nice looking tail, eh?

Have you ever tried sprouting? Do you currently sprout? Let us know what you think about sprouting in the comments.

Juice Cleanse in 2012

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Juice Cleanse in 2012

2011 was a pretty big year for me. It put one year of marriage under my belt, I completed my first triathlon, and started my own business – Bearded Brothers. I anticipate 2012 being an even bigger year! I have all sorts of goals swirling around in my head and I plan on working on an action plan in the next couple days. I have been listening to a lot of business related podcasts lately too, so plan on developing a personal mission statement as well. I will likely post more about goal setting and mission statements later this week. I strongly believe things like goal setting are key to an overall healthy lifestyle.

This blog itself is new for 2012, I have long had this domain, but used it for my freelance photography business. But, since I’m no longer shooting and will be blogging far less on Organic Climber, this will be my new blog home. My goal is to bring you QUALITY content related to vegetarianism, raw foods, running, cycling, general health, and much more!

One of my goals for 2012 is to complete a 7 day juice cleanse. I have had a huge interest in raw foods and their healing benefits for over three years now, and I have yet to even juice for a day. Since my diet over the Holiday’s was – shall we say, POOR! I wanted to get off to a good start in 2012. I hope to blog about the experience as I go along.

The first two days will be “transition days.” My wife and I will be eating nothing but raw foods and juicing in the evenings. Starting day three, we will be consuming nothing but juice, and maybe the occasional Bearded Brothers bar, but we are going to try our best to consume only juice.

Green Juice

Green Juice

Vegan Gluten Free Pizza Recipe

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Vegan Gluten Free Pizza Recipe

One of my all-time favorite foods is pizza. If I had to only eat one food for the rest of my life, I admit – it would be pizza. One of my favorite raw food dishes is also pizza…go figure! I’ve tried many a different raw crusts, but haven’t found any I truly liked. The other day, I stumbled across this recipe for a sprouted chickpea flat bread and decided I had to try it out. Although it wasn’t raw it was still very nutritious because of the sprouted chickpeas. It seemed like it would make an excellent pizza crust. Below is a picture of the sprouted and pealed chickpeas. It probably took about 1.5 hours to shell 2 cups worth, which made one 10″ flat bread.

Sprouted and pealed chickpeas

Sprouted and pealed chickpeas

The recipe for the bread was pretty simple, but I don’t know that I will ever make it again. It was very time intensive. The bread was okay as is, but lacked flavor. If I ever did make this again I would season up the bread for better taste. But I’m sure it would be great for a wrap.

For the raw pizza, I made a sauce from Matt Amsden’s Rawvolution book. Then, I topped it with kalamata olives (my favorite olive), chopped red onions, chopped orange bell peppers, all topped with nutritional yeast to create a yummy cheese flavor.

Vegan Pizza

Semi Raw Vegan Pizza

The Sauce

  • 1 1/2 c. blended tomato
  • 1/2 c. fresh lemon juice
  • 2 T. Nama Shoyu
  • 2 T. olive oil
  • 2 T. chopped yellow onion
  • 3 cloves garlic (I used garlic powder, but fresh is best)
  • 1 c. sun-dried tomatoes
  • pinch sea salt

This is by far my favorite raw marinara sauce. It’s even great to slather on a raw portobello mushroom. YUM!

The Crust

Top with nutritional yeast and your favorite raw veggies.

New Blog!

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Having spend the past few years blogging on Organic Climber.com I decided to make this my new home! My passions and interests are now too wide spread to blog under that heading. Additionally I have been working on Bearded Brothers for the past 9 months and plan on tying in some posts about my experience there. It was been a crazy adventure thus far and I anticipate 2012 being a HUGE year for us.

The content I post here will be similar to that of Organic Climber, but I’m going to be dedicated to bringing you QUALITY content. I have had all sorts of ideas spinning around in my head this past year, but have been super busy working on the business I haven’t had time to post them. But 2012 is a new year and I plan on making blogging a priority.

If there are any topics you would like to see me write about please let me know in the comments. I look forward to connecting with you.