I will be recapping the last year of my life as I transitioned from a standard 'cooked food vegan' to a 'raw food vegan' and then documenting my experiences as a raw food traveler. Will it be difficult to stay raw as I travel the world? What unique fruits and vegetables will I have the pleasure of discovering along the way? Hopefully, this will serve as a guide for other raw foodists on the road.
Thanks for reading!
Wow. Thank you, BF, for making the genius suggestion to use the leftover sprouted kamut from my last batch of scones as sticky rice for sushi! It totally worked. I've used sprouted quinoa before as a sushi rice substitute, but it didn't have that "rice-y" texture to it and it wasn't at all sticky. The sprouted kamut worked perfectly! Check it out...
I removed the sprouted kamut from the jar and rinsed it down with water. Then I threw it in the food processor with the S-blade for about 20 seconds until it was sliced up into smaller pieces. This gave it a sticky feel and warmed it up a bit.
Evan enjoying the fruits of my labor (he promised to clean the kitchen :)