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I'm new here on Permies.com and in the permaculture world in general, just thought id introduce myself to you all! So aloha!, My name is Blaine, 22, Im a vegetarian that eats mostly raw foods. Im completely enamored with and enthuiastic about: the human diet and nutrition, plants /gardening/permaculture, food processing and cuisine, animal husbandry, crystals/gemstones, spiritual evolution and earth revujination, i can keep goin and goin, as well many of you can im sure! Thats what I love about this site that so many people here seem to be as passionate a I am! Im verythankful for this site and whoever keeps it a'runnin! I live in north california, a little town called Vacaville in the bay area. It used to be a farming town decades ago and theres still walnut, orange, fig, pear, almond, plum trees scattered around, and many places to find wild foods among trails and creeks and parks. I soak/sprout nuts and ancient grains and make raw sprouted flours and essene breads/ vegan home made icecreams/ herbal infusions/ probiotic vegan or raw goat kefirs. As of now I'm starting to buy/collect heirloom/wild/organic seeds while connecting a network of local peopl& backyards to start to co-operate a permaculture based network using all yards involved to produce, maybe like a small-scale CSA? thankyou all for reading and I hope to meet you all soon on the forums, I have alot to learn/ teach as do we all! happy new year!
 
steward
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Welcome to Permies.com

This is the first I've ever heard of sprouted grain flour. A light search shows several positive aspects. Could you tell us more?
 
Blaine Lindsey
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yea! Well alot of daily staples of the western diet are only sad mimicries of what they used to be! Alkaline, nutrient dense staples of ancient diets have been degraded into the foods that are worse for you! milk, bread, ale/wine(mead). With bread, we harvest the grains(modern overly hybridized or gmo), dry them, and then grind them into flour and add dairy eggs all that and then bake at 350 for however long. But in ancient days we would apply more of a Living Foods approach to making bread, harvest the grains, soak them for 8 hours, drain and rinse the water, let them sit in the sunlight to sprout, rinsing them every 7 or so hours until the tail sprouts as long as the wheat berry. Now the nutrients have been unlocked from the grain and it is now an alkaline, raw food. We just take them let them dehydrate or dry in the sunlight and then grind them into flour! I have a manual flourmill, works great! and the flour from sprouted grains always tastes and smells AMAZING, needs to be stored in fridge though. can be used to make raw sprouted pasta noodles, pie crusts, dehydrated cerea or crackers etc! my favorite grain to use is spelt, it germinates fast and easily, super sweet and nutritious too! to make the bread youd just mix the flour with water or homemade nutmilk, homemade flax mucous water, some coconut oil and herbs/spices and then let it bake in the sun for a whole day, half on each side, to keep it raw! i believe that members of the grass family(300+, all edible) are meant to be one of the staples of human diet. did you know even Coconut palms are a highly evolved member of the grass family?
 
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