A new thing....

I woke this am at about 4 and finally connected a few dots together. As I told Danie, who was awake, she told me she had been awake from 1-2 prayingf or God to please tell us and focus us in a direction.

Work has been bad. Real Bad. And God has been telling me about it as it happens. Hard to explain it, but I have been listening and right about things for the last few months about what is going to happen instead of what appears to be happenning.

We are so broke that we had to make some serious hard choices about things. Ive been broke, but not with a wife, kids, and a mortgage.

So when I shared this with Danie, and got her feedback I knew it was the best thing to step into. We are going to start a Raw Food company that will focus on delivering Raw Food components and products to people so the can more easily make Raw Food at home, incorporating much more nutrition into their daily lives.

There are lots of people doing this, but with many different agendas, dogma, and widely varying profit margins. We have a few unique cocepts that should help make this more practical.

And that is the name of our new blog, and our new thing. PracticallyRaw. We will be starting o tblog, having some classes, and all the while facilitating others (and ourselves) to make easier choices towards more raw foods and nutrients.

Anyone interested can email us, and we will have some preliminary web prescence by this week. We will be coming up with approachable RawFood basics, and then slowly expanding as we get our feet going. All prayers are appreciated.

There are also a few other things going on as well, that seem to be interesting. I dont feel free to talk about them, but they compliment this idea and help bring some great food, to great people.

Raw Food Class

There seems to be quite a bit of interest in learning some basics about making Raw Food. Everyone wants to get more nutrition, especially fresh veggies etc... in their diet, but it can be a little intimidating.

While Im certainly not the picture of health and raw foodness, I have learned a lot of little things about making Raw Food that people are asking about. Danille encouraged me to have a little class to help people along the way.

So Monday night (feb 2) we will be having a little event at my house, and we will talk about the different types of Raw Foods, from simple to complex. Then we will look at ways you can make things yourself to include more raw food, as well as doing it less expensively, and with more common tools.

If you want to come, let Danielle know. We are asking for $5 to cover the costs of the food, and I hope to make 3-4 things that you can taste and that should give you and idea of how to go ahead and make it yourself. If there is interest, we can do more of them, with more sophisticated types of foods.

I love making bread

I got inspiried to make bread. Not sure when. I ALWAYS loved bread. In all its forms. I havent met bread I dont like yet.

But I NEVER baked. Except for PotRoast. Then I thgouth "Why not some Pita". Then Pita was easy. Then I thought "Why not some big boy bread" and then I got messed up.

Im not interested in off the shelf crap. Panera is ok in a pinch, but I want good bread. An in my opinion,t he most authentic bread is naturally levened, i.e. Soudough.

The more sour the better for me. However it isnt about how sour, i is the fact there is only really 3 ingredients in my bread. Flour, Water, and Salt. It levens without heavy spur flavor if I want it to.

I wont go into how I made the starter,but it was easy. Im convinced Ihave true sourdough starter even though I used yeast at one point. I made one with grapes, but in a community with Nazarites, I didnt want them to screw up their vow on my end.

Anyhow, the most success I have had is not with the super sour, San Francisco type bread, although that is like my favorite. It is a whole wheat based bread. I dont knwo why, but Im getting far more achievement in this than I should.

Every loaf I make is better than the last with this bread. I made some Rejuvalac, and kept the sprouted wheat berries, and added them to my bread this time. I also added millet, and polenta (corn grits). In the last pic you can see the grains. Next time Im going to do more than soak. Im going to slightly sprout, then mix it witht he leven to ferment it slightly. The nutrition in this bread is almost unbeatable as far as bread goes. Very bio-available and complex carbohydrates.

Here are pictures. THanks so much to Rchard Lewellen who totally inspiried me and gave me books and ideas. Come over for TOAST!