Another day

Todays news- I booked my seat at a green smoothies work shop given by Victoria and Valya Boutenko! I am really happy to have the opportunity to both see these lovely people and also to get a look at the other raw foodies out there. Maybe I will find some kindred spirits amongst them. Maybe they have some good places they can suggest to go out to dinner

My family are pretty sure you cant take me anywhere and they are probably right. It used to be difficult enough when I didnt eat carbs and I would go out and try and find one thing that didnt come with bread, rice, potatoes or couscous- I’ll have the salad please.

Today I biked to work, ran intervals at the gym, swam, did feldenkrais, and then biked home. I was supposed to have a hapkido class but we werent very organised and I will start next week. I wonder if I get my red belt? By the end of this year I could be a blackbelt- oooh exciting. That’s where your training really begins.

After all of that sweating I was exhausted and when I got home to a fruitbowl full of pineapples (god bless summer eh) I thought the easiest way to go was a pineapple and grape smoothie.

I had also been experimenting, as you do, and had some crackers drying in the oven.

They were made of

2 cups sprouted wheat

1 cup sprouted sesame seeds

1/2 cup ground linseed

1tsp agave nectar

1tsp brewers yeast

1tsp brown rice miso

salt

I blended them into a paste with some water- it smelled all nice and fermenty, and then I spread it on a baking paper on a tray and put it in the oven on a really low temp for ages. I turned it over once.

It turned out to be a really hard crunchy cracker with that nice sweet yeasty smell that bread has. It was also almost sour in I guess a grainy way- boy I am going to have to check out a better way of describing food

Any way I ate some and so did M who found them very morish and soon half of the tray was gone.

I ordered some rye from the health food shop so will give that a go next time. Maybe with some sprouted buckwheat as I recently found how easy that is to sprout.

I think I have found my rhythm with the soaking, drying, ‘cooking’ and all and it just keeps getting easier. Also I decided I wont go back to eating much cooked food at the end of my 6 week experiment. Who can be bothered with all that cooking? I love how clean my diet is.

See ya tomorrow

29…

Hey it was another scorching day in Melbourne so to make the most of it I decided to let the sun “cook” some of my dinner for me.

Experimental Crackers

1 1/2 cups almond meal left over from making ‘milk’

1 cup sprouted wheat

1 cup of linseeds

1/2 cup sesame seeds

1/2 cup sprouted mung beans

1 cup sunflower seeds

Miso paste or nutritional yeast

macrobiotic salt

water to get the everything to blend well

Pop everything in the food processor and blend well, the linseeds will be whole still and I left the sunflower seeds pretty chunky.

Spread the paste on baking paper and put out in the sun under a net until dry, took about 6 hours.

Hey presto a giant cracker which breaks up into nice little crackers easily and tastes great or as the children said “tastes like normal food”

I ate mine dipped in cold thai style coconut green soup which I had left over from earlier in the week.

Since I havent eaten bread in a year and a half- I cant tolerate complex carbs, this was lovely and of course the sprouting of the wheat makes it easier to digest.

Tomorrow is going to be hot again- what to “bake”?