Raw Oatmeal

I've been getting lots of emails regarding eating oatmeal raw. The reality is, most oats are not really "raw" but steamed in order to prevent the soft moist grain from going rancid. That steaming happens at 212 degrees, and temperatures above 105 degreee Fairenheit kills all the live enzymes, so the oats are not really raw.

Speaking of raw grains....Raw grains in general are not that easy to digest raw (they aren't POISONOUS, just take a longer time to break down the complex carbohydrates into sugars that the body needs, thereby can cause some large intestine distress). One way to get around this is to SPROUT your grains and legumes, then dehydrate them and mix them into crackers that you "cook" in the dehydrator at no greater than 105 degrees, thereby maintaining the enzymes and the "live" quality of the food without the gastric distress. If you are able to find raw whole oat grains, the following recipe will be an added bonus for you.

Karen

Raw Oatmeal

• 6 Tbs. raw whole grain oats , soaked overnight in pure water to cover (may use Barley, Kamut or Spelt as well) (2 carb blocks)
• 9 whole almonds, soaked overnight in pure water to cover, in separate container from grain (3 Fat blocks)
• 1 fig or 2 pitted dates, soaked in 1/2 cup pure water overnight, in separate container from grain and almonds (1 carb block)
• dash of cinnamon

In the morning, drain and discard water from oats and the almonds. Rinse almonds. Put oats, almonds, fruit and the fruit soaking water in blender and blend until fairly smooth. Add banana and cinnamon and blend quickly. Makes 3 carb blocks, 3 fat blocks. Eat immediately.

I personally would balance it by adding 3/4 cups of ricotta cheese for 3 protein blocks.