Sprouted Essene Bread & Highlights of the Week

by Pamela Cook on August 7, 2010

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Hello everyone!

I hope your weekend is off to a great start.

Today is sort of a catch up post. My theme lately has been staying on track with health and fitness during times of stress. Things have calmed down a bit in my personal life, but we’re still working out the kinks in marriage counseling and don’t know where that will lead.

It’s so important not to let stress and worry drown us during these storms that inevitably come in life.

It’s been difficult to post as much as I’d like, but I’ve been sticking to my self-care commitments, and snapping pictures of the highlights throughout the week.

I recently talked about incorporating comfort foods into my existing raw vegan diet. Often this takes the form of cooked food, but it is super-healthy, and vegan.

I believe life is all about balance, not absolutes. I consider certain cooked veggie dishes healthier than a rich, high sugar 100% raw dessert. Just focusing on 100% raw is not always the best in terms of overall health.

One of my favorite comfort foods I discovered since switching to a raw vegan diet is Essene Bread. This is made by processing sprouted wheatberries into a dough, shaping into small loaves, and dehydrating.

I slice the small, flat-cake-type loaf in half, and toast it, “buttering” with coconut oil, and topping with maple syrup.

This was today’s breakfast (after my wheatgrass juice, of course)!

I’ve loved bread my whole life. It was amazing to be able to experience “toast” again!

Another creation this past week was a new experiment with the Essene dough:

Sprouted pizza!

Putting some pesto sauce on the raw dough:

Baked for about 20 min at 350 with onions and tomatoes on top


Some other highlight photos of the week:

A vegan stuffed pepper I threw together for myself, alongside the meat & rice version for the family (it’s on a bed of sauteed peppers and onions)

One of my favorite dishes, spiralized zucchini “pasta,” with chopped heirloom tomatoes and avocado on top as a variation.

Spring rolls (recipe here)

One thing I hope to incorporate more into the blog in coming months is the process of transitioning my family to healthier eating.

To get them used to eating more veggies, I started making this veggie pizza with my homemade pesto. I use raw pizza dough from Trader Joe’s, the pesto, spinach, mozzarella, tomatoes, and sometimes add onions and olives. The possibilities are endless for the veggies that can be used. I will probably add more each time I make it.

Before going in the oven

After baking at 450 degrees for 15 minutes

I hope to come up with more and more healthy vegetarian and vegan recipes in the months to come!

Fitness update

I’m excited to report that P90X is amazing! It is difficult, but just what I’ve been looking for. After only a week on the program, I already notice a difference in my running (less aches and pains)! I’m so encouraged.

I’ve noticed a huge boost in my motivation to work out, too. It helps to be able to just pop in a DVD and follow along. I push way harder than I would strength training on my own. It is relentless, but I know I’ll see results I would’ve never thought possible.

Aaaaand, the wheatgrass has been fantastic as well! I recently tweeted “I think wheatgrass may have been the missing link in my diet.”

The biggest noticeable effect is curbing my hunger. After just one oz first thing in the morning, I could go an extra hour or more, even with working out, before eating. For anyone looking to lose weight, this could be a great appetite suppressant to use throughout the day.

I also notice greater mental clarity, and energy after drinking it first thing in the morning, with no coffee. Amazing!

I’ll be writing more about the benefits of wheatgrass juice soon. Also coming up next week – preparing to travel on a raw vegan diet.

I hope the rest of your Saturday is fabulous!

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