Hello friends,
Well Michelle and I are in LOST withdrawal 
It was fun for us to read about everyone’s experiences with Lost or a show that touched them.
Our thoughts on the finale: AMAZING! The LOST directors, producers, and actors all did an amazing job! We were smiling, laughing, full of anticipation, and crying all in one episode 
Got to love LOST! I love how they ended the show with allowing all of us to interpret the ending in our own way. Though the best part of the whole show for me was when Jack and Kate had their moment and said ‘I love you” to each other. Oh boy did that make me soooo happy
Moving on from LOST we have been playing around with fermenting grains lately. Our most newest experiment was fermenting millet.
Millet is one of our favorite gluten free grains!! Michelle and I love to try new things therefore we fermented millet, placed it in with our socca mix and cooked it on the stovetop. We were trying to create a fermented millet socca flatbread.
Our socca mix with the fermented millet inside
See the millet?
We placed the mixture in our pan with coconut oil and added in a special ingredient
We have been seeing this great gluten free, dairy free and soy free product around the blog world. We found this great dairy free cheese replacement at our local Whole Foods. And we were excited to give it a try for ourselves.
We topped the mixture with the Daiya cheese and fresh basil. We cooked the millet socca for about 20 minutes or so before trying to flip it.
When we flipped the millet socca we ended up breaking it Oh well it still tasted great!
We let it continue to cook for about another 10-15 minutes. *We realized we should have baked it instead of cooking it on the stovetop. Next time!
We split the millet socca custard like large pancake into fourths. It turned out to be more of a custard pancake instead of a flatbread It was delicious no matter what!
And we placed our millet socca pancake on a bed of fresh spinach with some lemon zest.
OMG this was out of this world fantastic!!! The millet and garbanzo bean mixture together will the little hit of lemon was AMAZING. It was hard not to eat the whole millet socca pancake
Plus with the Daiya cheese in mixture topped it off! This dish was off the hook YUM! I am craving it again by talking about it! Who knew that millet, garbanzo beans, lemon, and dairy free cheese would go so well together!
We got a few questions on how we ferment our ‘grains’’. Basically what we do is soak the grains (millet ,quinoa, amaranth or buckwheat) with a liquid probiotic (the brand we like is Go Beyond Organic) with water in a bowl. Cover the bowl with a towel and let sit at room temperature overnight. The next day you may place the water and grains into a pot and cook as is (we do not rinse). The ratio we did for this millet was 1/2 cup dried millet, 2 tbsp liquid probiotic and 2 cups of water. Sometimes the next day when we cook it we have to add in more water.
Please if you know of a better way to ferment grains/seeds please let us know. This is just how we do it now though we plan to try different ways. I will keep you posted on how it goes.
Why we ferment our grains and pseudograins? To enhance digestion and hopefully provide our bodies with more healthy bacteria!
On side note: Pseudograins (like quinoa, buckwheat, and amaranth) are not really grains though that is what most people call them. Michelle learned from her discussion with Brendan that once you soak these grains they are no longer considered grains but seeds. Did you know that? Therefore we try to soak them before consuming. It also makes it easier for our tummies to digest once they have been soaked.
Happy Monday to you all!
Time to go make some deliveries and mail out orders
Till next time,
Lori
Pure2Raw Twins
{ 12 comments… read them below or add one }
I agree with you 100% about Lost! I’m so thrilled with it – it was beautifully orchestrated and so moving. I went from laughing to crying and back the entire show. I’m amazed. My favorite part was when Juliet did the ultrasound on Sun! But I had so many moments…and I love how the ending is not a simple answer, it does justice to the complexity of the story itself.
I’ve been dying to try Daiya myself but wasn’t sure it was worth the trip to Whole Foods. Now that I know, I’ll go check it out!
I love the cheddar flavor Daiya cheese, so I’m glad to hear the mozzarella is good as well! It’s interesting that quinoa is actually a seed- I never would have thought that!
Looks amazing. I wanted to offer my friends blog: http://www.lifeisapalindrome.com. She has some amazing tips and recipes on fermenting grains for breads. I have tested several of them and all I can say is …oh my god!
Feel free to check it out – just click on recipes.
Raw food mamas, thanks for the link. We will check it out!
my husband is as obsessed with soccas as you are.
he has been playing around with recipes since i mentioned you ate them in france.
ok so this is awesome that you two tried the cheeze. i have been reluctant b/c well, i dunno. but now, i need to just dive in and try it!
Oh man… you had me at “Daiya”. Im obsessed with that stuff!!
Oh my gosh that sounds amazing! Socca AND millet AND fermented… ok, now I’ve found something great! Way to take already delicious food and make them even more… deliciousy? lol Either way, YUM!!!
I have yet to try fermenting quinoa, millet, etc. Does it taste different when you do that? Sourish, maybe? Interesting, interesting. Sounds good though!
Whaaaaat?! Be still my heart. I need to make more socca.
This socca looks incredible!!! Thank you so much for introducing me to this treat. I made a plain one with a little cumin today, and absolutely loved it:)
Yes we love cumin in our socca too!!
I started fermenting my grains too… you’re right… it makes them much easier to cook and digest! I did it with teff this past week. It made a lovely porridge!
Millet has such a nice sweetness to it. It adds a nice flavor to any dish, espesh the soccs. Nice recipe!!!
Lost was AWESOME!!!