I’m really excited to try raw GABA brown rice.  Here is a little more information on this great breakfast or anytime during the day food: GABA RICE

A nutritionally superior method of preparing brown rice known as GABA Rice or GBR (Germinated Brown Rice)^[9] may be used. This involves soaking washed brown rice for 20 hours in warm water (38°C or 100°F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. By this method, a result of research carried out for the United Nations International Year of Rice, it is possible to obtain a more complete amino acid profile, including GABA.

In order to make GABA rice you have to keep the rice warm in water (100 degrees is suggested) for about 24 hours, until you begin to see a small tail on the rice.  This means the rice has sprouted and has that fantastic GABA profile.  To do this I have placed the sprouting dish inside of my old/new Jack’s Dehydrator for 24 hours.

And now for the “raw” recipe — A Raw Brown Rice Breakfast  – enjoy!

Soak enough brown rice (must be brown, this will not work with white, instant or parboiled) either in a rice cooker with a gaba setting or inside a dehydrator for as many servings as needed, typically, 1/2 -1 cup per person

After the rice sprouts, warm up slightly to make a “warm breakfast” but not cook the rice. After warming transfer to bowls and spice with garam masala powder or cinnamon or both (don’t be afraid to load up on the spices they are good for you!) and some raw honey or raw agave syrup.

Pour fresh, raw brazil nut milk or fresh raw cashew milk over the rice.  Eat with a spoon.  Faster to make than a McDonald’s Egg McMuffin.

Brown rice breakfast:

1 cup of cooked brown rice w/ tea leaves

1/2 cup of lowfat milk or vegan milk like soy or almond

1 teaspoon of unwashed cane sugar, or honey or stevia, or whatever sweetener works best for you

1/4 teaspoon of cinnamon

sprinkle some butter buds on top or a small sliver of real butter