I still love the idea of preparing raw food for others, and I do think that gourmet raw meals have a fabulous place in showing the far-reaching scope of what raw foods can be like, and in helping someone transitioning from S.A.D. to raw, but I think that once someone has transitioned, that this way of eating should dwindle down to 'treats' status...once in a while at a raw pot luck or something like that. I also think that their body will tell them that, just like mine is telling me this.
It's a new day around here!
They're in my biosta sprouter as I type this. I read that they sprout quickly, but that you need to soak the hell outta them and that the soak water is starchy and slimy.
Besides, I've kinda had buckwheat phobia, you know the kind...you might have it with thai coconuts or something...it's when you get all interested in a recipe and go down the ingredients list, then see THAT WHICH IS BEYOND YOU and you flip the page and move onto another recipe. We all have some little glitch that stops us from making recipes. Mine used to be thai coconuts but I healed that by learning to crack one open in a clean way at a chef workshop.