Raw Sprouted Wild Rice


I found a great raw food restaurant in DC while visiting a friend this summer. One dish I loved was the wild rice dish. The rice had been soaked and spouted for days, he added lots of fresh veggies and herbs and dressed it lightly with olive oil and sea salt. It was delicious and I felt energetic and alive when I walked out of there. There are a few reasons I loved it and decided to make my own version. After reading Cure Tooth Decay, I have been staying away from all grains and legumes…they are full of antinutrients and require a lot of work to make digestable. According to Cure Tooth Decay and the followers of the Weston A Price Foundation, rice must be soaked for 24 hours and then sprouted for 2 to 3 days to remove as phytic acid and other antinutrients that are present in the germ and bran in nuts, grains, legumes and seeds. So, I soaked my wild rice in filtered water for a total of 24 hours, then drained and rinsed it. Next, sprouting…way easier then I expected. Let the rice soak in filtered water in a warm place for 3 days. Rinsing 2-3 times per day. You will see the impurities coming to the surface of the water. I always use filtered water. Here’s my recipe for Sprouted Wild Rice with seasonal fruit, veggies and herbs.

2 cups sprouted wild rice, drained
1/2 pint local cherry tomatoes (chemical free), halved
2 cloves garlic, minced
Hand full of fresh local beans, chopped
1 green bell pepper (chemical free), diced
1 carrot, shredded
1 Tablespoon chopped parsley
1 teaspoon celtic sea salt
Freshly ground pepper, to taste
1 Tablespoon extra virgin olive oil

Mix all ingredients together and let chill for at least 30 minutes. Will last a few days in the fridge.

Raw Coconut Macaroons


Good quality unrefined coconut oil is full of essential vitamins and also very tasty. The almonds are soaked to remove anti-nutrients and toxins plus make them super easy to digest. Sweetened with delicious grade B maple syrup makes these our best seller.

Current Inventory

I am sorry for the delay in updating my online store to reflect the items available at the Northwest Farmers Market on Sundays from 10-2 in Harmony, RI.

Kim Chi

Grass-fed Beef Jerky
Fruit Strips
Kale Chips
Veggie Chips
Peanut Butter Crackers
Raw Macaroons
Almond Cookies
Omega Raw Cocoa Truffles

More information to come!

Probiotics and why you should ferment foods

In addition to a real food diet, fermented foods are a part of all traditional cultures. From preserving foods to making yogurt or sourdough bread, these beneficial bacteria will bring you higher nutrition.

Fermentation increases the vitamins naturally present in the food you eat. Bread leavened through sourdough fermentation is richer in folate than regular whole wheat bread. Fermented foods are rich in vitamin K2, a known cancer fighter. Fermented foods are essential to health and lacking in most modern diets. The simple act of fermentation increases the vitamins and food enzymes found in dairy products, grains, legumes, vegetables and fruits – increasing both nourishment and flavor. Fermented foods are also rich in probiotics – beneficial bacteria that build immunity, improve digestion and keep you healthy. Fermentation also decreases the sugar content of foods which is great for those watching their carbohydrate and sugar intake. Here is a short list outlining the health benefits of fermented foods and beverages.
Fermented foods:
Help your body breakdown otherwise difficult to digest foods and make the nutrients more accessible
Maintain a more regular and efficient digestive system
Promote more efficient energy production
Increase nutrient consumption, absorption and impact
Build immune function by stimulating cellular and antibody function and creating more immunoreactive cells
Help build and maintain a healthy intestinal wall that resists leakage of harmful toxins into the bloodstream caused by poor diet and digestion
Decrease allergic reactions by exposing your body to natural microbial colonies, which helps develop immunity to allergen exposure
Restore digestive health and re-build gut flora after exposure to antibiotics, which kill all good and bad bacteria
Increase the vitamin content of the food
Lower cholesterol
Reverse hypertension by lowering blood pressure
Help alleviate irritable bowel symptoms
Aid digestion of lactose and proteins

I ingested very few fermented foods as a child. My taste buds rejected the ferments at first. But, they never had a chance to develop a taste for them. Now that I eat something fermented everyday, my taste buds have learned to love fermented foods…especially tart yogurt (or almost anything fermented with my raw milk whey). In return, I feel like I have a brand new gastrointestinal system. Dairy products and grains are no longer a hinderance for me and my energy level and immune system are higher than ever.

Rachael Bakes at the Northwest Farmers Market