...sprouting greatly increases the enzyme content of these foods and makes them far more digestable because their protein is broken down into amino acids, their starches are changed into simple sugars, and their fats are converted into soluble fatty acids.
sprouting increases the enzyme content of these foods. even though they are raw, their enzymes are lying dormant. sprouting activates them. if you do not sprout them, your body has to use it's own enzymes to break up these foods.
-Living On Live Food by Alissa Cohen
i got a huge box of tomatoes when i visited my sister last weekend so the other night i made roasted tomato basil soup for the family and this raw tomato soup for myself. i also had a huge success on the raw cracker front! i tell ya i'm getting there! the goal is for them to be as delicious as these crackers.
those incredible portabella mushrooms ended up in the trash :( i had used them for a nut meat which looked like canned cat food and tasted like i don't know what! big time bummer.
what exciting things have been going on in your kitchen? any new fun recipes to share?