He could always make a chervil concentrate by soaking it overnight in just enough distilled water to cover the herbs. That's what I do occasionally when I feel a craving for greens, but want to avoid the fiber.yes and not much copper.
You have to look at the ratio Spices, chervil, dried Nutrition Facts & Calories and you would need a lot.
Wild rice seem to be eaten raw after soaking, if I saw it right in the video you posted! In the big salad! I am amazed she does not sprout the garbazos: this is what I was doing in my big salads! Now I sprout, remove the hull and cook the necessary. Do you eat raw legumes?
Yes he has been nearly raw for 30 years... and what he craves cooked is quinoa, if it has not changed now.
Nope, I don't currently eat any legumes or grains, except for the fruit/flesh portion of tamarind.
Wild rice is processed with heat before it's sold so Cara wasn't actually eating raw rice even though she didn't cook it. You'll know this when the rice doesn't sprout but instead "blooms," which basically means the seed absorbs the water and breaks open/unfolds like a flower's petals.
Here is a description of how it's processed:
"Wild rice quality is closely related to the several processing steps involved in treating the rice after harvest. These steps include "curing," where the freshly picked rice is placed in windrows on the ground for a period varying from 7 to 14 days. The grain is turned daily and watered to keep it from heating. During the cure, the grain darkens and some desirable flavor characteristics appear to develop. After the grain is cured, it is placed in parching drums where a combination of steaming, drying, and roasting takes place under controlled conditions. This operation, in addition to drying the grain, also helps develop kernel flavor, color, and texture. The dried grain is dehulled, slightly polished or scarified to scratch seed coat, sized. and packaged."
https://naldc.nal.usda.gov/download/25265/PDF
Even the traditional methods used by American Indians involve parching the rice in a kettle over an open flame:
"Hand harvested and processed wild rice requires hard work. Canoes are polled by one person through the wild rice beds while another person uses knockers, or hefty sticks to bend the grassy plant over the canoe and with the other stick knock the rice into the boat. In rhythmic fashion from one side to another a canoe can be filled, depending on the year with some 200 pounds of wild rice in a few hours.
The rice is then taken to shore where a large cast iron pot is set over an open fire and the rice is then stirred in the pot where it is parched; stirred with a wooden paddle by hand. The rice is then placed in a birch bark or other type pan and tossed in the wind so the shucks blow from the seed. Harvested wild rice can be stored for many years."
Wild rice – sacred manomin
And from the same article...
Not all rice on the market labeled as wild rice is actually wild rice:
"What the commercial growers have is not wild rice, it shouldn’t be called
that,” elders said. The difference is in color, paddy rice is black, lake
rice, brownish gray. Lake rice cooks up more easily and faster, paddy wild
rice may take double the time to soften. The taste is also different. Hand
harvested, parched and processed lake grown wild rice has a nuttier flavor
that carries its own through soups and other dishes, Bois Forte members
said."
I just wanted to point this out because you said your friend gets tired from cooked foods and many rawfoodists are unaware that wild rice isn't actually raw.