tag:blogger.com,1999:blog-5382718559328626289.post8445266719833544477..comments2011-06-05T14:45:12.081-07:00Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5382718559328626289.post-74621001435956096592011-06-05T14:45:12.081-07:002011-06-05T14:45:12.081-07:00Thanks AikoVenus!Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-5382718559328626289.post-72721121251578401782011-06-04T11:57:02.025-07:002011-06-04T11:57:02.025-07:00I&#39;m not a raw foodist but oh boy does that look good.AikoVenushttp://www.blogger.com/profile/06413226046355988556noreply@blogger.comtag:blogger.com,1999:blog-5382718559328626289.post-8740548207488977472010-08-17T18:26:36.034-07:002010-08-17T18:26:36.034-07:00I&#39;ve been craving &quot;tuna&quot; for weeks now and yours looks fantastic! one question though, where on earth am i going to get dill pickle juice. I certainly don&#39;t want to get the typical store bought pickles that are loaded with sugar. Any suggestions?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5382718559328626289.post-37425680527524202472010-03-29T07:20:56.848-07:002010-03-29T07:20:56.848-07:00Laura-Jane,<br /><br />thank for for your question. What you are looking for are little &quot;sprouts&quot; here is a Daily Raw Cafe link of how to sprout.http://www.thedailyrawcafe.com/2007/11/sprouting-101.html <br /><br />Man on the Raw and I will have an upcoming show on sprouting stay tuned.<br /><br />Viva Raw Foods!<br />TerilynnTerilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-5382718559328626289.post-48059611906659704842010-03-29T02:44:39.829-07:002010-03-29T02:44:39.829-07:00Can you explain how &quot;sprouted&quot; your grains are when making this bread? For example, are they &quot;sprouts&quot; or are they just soaked and starting to sprout little shoots?<br /><br />Thanks...Laura-Janehttp://www.therawtarian.comnoreply@blogger.comtag:blogger.com,1999:blog-5382718559328626289.post-85038467156302098582007-12-17T14:50:00.000-08:002007-12-17T14:50:00.000-08:00That sounds good! I rarely cook raw, but this intrigues me.Anardanahttp://www.blogger.com/profile/03955177756451254983noreply@blogger.comtag:blogger.com,1999:blog-5382718559328626289.post-15027744911927080772007-11-29T14:04:00.000-08:002007-11-29T14:04:00.000-08:00Yardsnacker,<BR/><BR/>That's a question that hits close to home. When I was pregnant with my son, I couldn't stand the taste of sunflower seeds. Three years later, I'm just starting to enjoy them again. Instead of sunflower seeds, try pumpkin seeds or raw almonds, the color will vary but the taste is nice.Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.comtag:blogger.com,1999:blog-5382718559328626289.post-7000750571632750032007-11-29T12:11:00.000-08:002007-11-29T12:11:00.000-08:00Pickle! Maybe that's what the "tuna" I had last night was missing. Of course, that probably would've tasted strange in the nori wraps!raw by defaulthttp://www.blogger.com/profile/04869829059425607630noreply@blogger.comtag:blogger.com,1999:blog-5382718559328626289.post-70549976275027394492007-11-28T23:26:00.000-08:002007-11-28T23:26:00.000-08:00I've tried a variation of this...it's not bad. Probably great with the essene bread. Yet something about sunflower seeds...I like them in salads, or alone, but I'm wondering what this would be like with a different nut? Hmm....<BR/><BR/>yardsnacker.comAnonymousnoreply@blogger.com