Hi all,

This is my first post after doing a little lurking! I am in the process of directing my diet in a healthy new direction and gravitating towards a raw diet. There's so much to learn!

Anyways, my Q is, I have been sprouting some brown rice for a few days now and it is certainly sprouting but still seems to be very crunchy. I don't think I could handle eating it like this and wonder if anyone has found a way to make the sprouts more edible (and digestible), like by soaking. Hopefully there is a way to do this because I still have a couple of kilos of organic brown rice from a bulk bag I bought. I also feel, at this stage, that brown rice is a very wholesome food and would like to continue eating it.

Thanks in advance for your help! 

its funny...i had a dream the other night i was eating rice, sultanas with soymilk..with roziland graham..i was like' this aint raw roz?' she was like 'nah it is!'...

rice used to be a staple for me...its a great source of carbs. i would eat a kg packet a day..then i went raw vegan..

fruit trees made sense to me..as grains are an animal rights crime. cutting down trees..growing grain in australias arid regions..doesnt add up. 90% of the worlds grain is grown to feed livestock..we are just eating the leftovers..

but the question is how to eat rice sprouts? we can eat anything we want. lets just look at basic physiology..rice is carbs..all grains for carbs..just eat fresh fruit.

sports performance increases, digestion is enhanced, brain fog disolves, joint issues, allergies, skin glow..all get better when we leave the grains for the birds and livestock and we eat our natural carb staple of fruit..

just sounds like a sweeter deal to me..

Hi Jungle.  I have been just experimenting with sprouting rye and red and spring wheat.  I think that will relate to your brown rice adventure.

The rye and wheats got these little tiny "rootlets" I think they are roots on the cusp of the third day.  The instructions said 2 to 3 days, so I harvested.  We ate some in small 6 oz bowls.  I put raw oil and celtic salt on them and thought they were pretty good, but chewy.  My roomate tried cayenne pepper.  We both agreed they were chewy and a lot of work but "nice" with life energy. 

I tried to grind them up, I heard people did that with they and ate them like cereal but I don't think I had the right tool.  They used food processor on pulse and all I have is a blender and juicers.

Bottom line is my body liked them just as they were as long as I chewed them enough.  The bran is what makes it chewy.  I tried eating them with tomato and avocado and it was good that way too. 

Finally, since I had made too much.  I made rejuvelac.  I had my first drink of it this morning.  It went down as good as anything but my vote is still out, I have to check my pH in a few minutes.  Ann Wigmore who founded the Hippocrates Institute made up the Rejuvelac recipe.  I got the recipe I use now on the sproutpeople.com website.  I don't see why you couldn't make a rejuvelac drink with the brown rice.  You put a certain amount of water in the jar with the sprouts and put it in a warm dark place for the 2 days.  The water gets fizzy.  You drink it and refrigerate what is left.  Why Couldn't A Person Do That With Brown Rice?  Hope this helps.  Best, Myssy

ive riden perth to tip of cape york..most of it is wheat, sheep, beef, dairy or cane..

we cut down forrest to make our wheat and meat taste sweet..

ive slept in many a veg field..they are always small..

fruit monoculture always yields more food per acre. the top soil doesnt get washed away..rather it gets enhanced with all the leaf litter. we get more minerals with fruit..due to the massive tap roots of fruit trees..

fruit is sweet, juicy and alive.
grains are drab, bland and boring.
look around at society and see what people are eating..
we are what we eat..
when it comes to carbs...cant beat sweet!

and even if grains were good for us..how on earth are we going to satisfy our sweet tooth?
putting simple sugars on top of complex carbs found in grains....thats fermentation with candida sprinkled on top...

anyone ever tried eating a spoon of flour?
its just caffiene justifying power..
every cell of our body is fueled by simple sugars..
eating grain just creates nasal boogers..
we are being sold the leftovers and being told its gold
stored in grain silos, aka breeding grounds for mould.
we would starve in a field of grain.
an orchard of fruit? its just gain, gain, gain.
we can try and try to recreate raw versions of cooked..
but our basic sugar metabolic workings have been overlooked..
fruit eating doesnt require condiments..
grain eating always involve health detriments..
sure  spelt is better than a box of kellogs fruit loop
but the point has just become moot.
humans are designed to eat FRUIT!

Lol Neet...well you and harls are pretty convincing...I've ordered 811 from Jen to see what all the fuss is about -:)

Thanks RawGreenGoddess, it's a pleasure to be here!

durianrider, the fruit certainly fuelled some funky prose!

I'm building up my fruit intake but being gentle to myself in my transition to raw, especially cause there is already a lot of change happening in that I am just about to birth my first bub - wow!

nothing makes breast milk taste better than sweet fruits..
organic foods always provide more minerals..

durian rider : Good points about fruit . BUT ! Surely an exception to GRAIN PAIN is the fresh raw sweetcorn on the cob ?! It tastes great and sweet. So do I prove you wrong when you say that ALL grains are bad?