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Herbal Recipes: Hydrating Sprouted Buckwheat Granola

Posted Nov 22 2012 7:00am
Written by Deborah on November 22, 2012 – -

by Erin Bodashefsky

In this granola recipe I choose to hold off on dehydration.  This is a special granola that takes a form of care and consideration into what goes into your body.  You can make this weekly for optimal nutritional value.  You save energy from not dehydrating and you save nutrients!

Raw granolas can be really good snacks to munch on, but they come with a cost!  Eat this granola with the satisfaction from making it yourself.  You can resource ingredients that are local to your region and play around with the flavors!

  • 3 ½ cups of sprouted buckwheat
  • 3/4 cup of soaked chia seeds
  • 3/4 cup hemp seeds
  • ¾ cup shredded coconut
  • ¾ cup coconut water, or water
  • 2 teaspoons dried lavender
  • 2 tablespoons maca
  • 4 tablespoons spirilina
  • ½ tablespoon turmeric powder
  • 1/2 tablespoon lemon juice and some zest
  • Sprout the buckwheat by soaking the 3 ½ cups for 8-10 hours in the fridge.  Before soaking, try to rinse the buckwheat seeds really well.  After 8-10 hours, drain and rinse a couple of times until you get the slimy film off of the seeds.  Lay them out on a flat baking tray and put the tray on a slight angel so that the excess water can run off of them.  Do this for 2 days, rinsing twice each day, or until you seed a little tail beginning to grow.

    Once you have you sprouted granola, place the 3 ½ cups in a large bowl.  Add the chia and hemp seeds.

    In a blender, blend the rest of the ingredients until smooth.  Pour the mixture into the bowl and mix until combined.  CHAA-BOOOOM! That is your granola!  This should last 1 week!

    Yields: 6 cups (4 mason jars worth, 1 ½ cup each jar)

    *I than divide this into 4 mason jars, topping it off with apples and blueberries.  This is a great on-the-go snack! You can do it in larger batches if you plan on eating more of it- just be aware of the mixture attracting mold (I have not experienced this yet as I make smaller batches for optimal freshness).

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    I grew up as a curiously-shy girl and bloomed into this body of wisdom, which only attracted more wisdom.  I found myself in all sorts of healing situations and I want to share the things I have learned from everything breathing around me.  Choosing to live a natural life-style is a powerful high that I want others to feel.   Nature keeps my inner core open and happy and healthy- observing it has taught me many grounding lessons.  I feel I am a professional human-being but I also go by the title of raw/vegan chef.  I attended the international raw school Living Light that connected me to many funky souls that brought me to many funky worldwide places.   Now, I am taking all of these inspirations I absorbed and I am spreading the light on the knowledge in my hometown community through workshops, yoga (meditation, positive thinking, breathing, postures, relaxation), health guider, truth seeking, inner-dance, and connecting on all levels.



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