The next ingredient I will be playing with is nutritional yeast. I learned about nutritional yeast in 2006 when I became a raw foodist. Nutritional yeast is popular among vegans and vegetarians and may be used as an ingredient in recipes and as a condiment. The taste is a nutty cheesy flavor.

Benefits: Source of protein, gluten-free, B-complex vitamins, 15 different minerals and 18 amino acids.

Was planning to make adzuki bean flour, soaked the beans for 24 hours, in the process of boiling them, smelled something buring...oops...back to the drawing board! Fail!

Instead of throwing the beans away, I ended up eating them (trying to consume more protein and iron since I do not consume any meat or anything with eyeballs).

Health benefits: