Raw food preparation is not for the time-poor or organisationally challenged, since you have to factor in soaking, sprouting and dehydrating time. But the results are delicious!
Sprouting enhances the vitamin content in grains and reduces their allergenic components.
Ingredients:
2 cups whole wheat, soaked 8-12 hours, then drained and sprouted 12-24 hours (rinse sprouts every 12 hours)
2 cloves garlic
2-3 tsp onion flakes
1/4 cup minced basil
1/2 cup minced parsley
Method:
In a food processor or high-powered blender, grind sprouted wheat with garlic and onion flakes.
Scoop out 2/3 of the mixture and divide in half. Roll one of these halves into long, thin ropes (about 1 cm diameter).
Add basil to the 1/3 you left in the blender, and blend thoroughly. Scoop out and roll into ropes.
Add reserved 1/3 of wheat mixture to blender with parsley, process again and repeat the rolling.
Form ropes into coils, pretzel shapes, plaits or anything else that takes your fancy!
Dehydrate in the sun for 6-10 hours or in a food dehydrator for 4-8 hours.
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