Hello, Fiz ...
Here is a "healthy alternative" to "dead starches" which has helped me a whole lot. Maybe it will help you some, too.
Before "wheat" as we know it, there was a grain called "spelt". People who are allergic to wheat can usually tolerate spelt, and that's how I wound up finding out about it.
A really great thing about spelt is it sprouts so easily and is so delicious after it does, especially with some chopped nuts and diced dried pineapple or papaya on top.
Plus, you can easily put some in a small container and slip it into your pocket or purse for an "emergency ration". It will immediately satisfy any cravings you might have for processed cereals or pastas or "dead starch" in all its many and varied forms.
And it will be chock full of life-giving enzymes!
How To Sprout Spelt:
water or more
Soak overnight in a quart
jar with a wire-mesh lid so you can drain off the water the next morning, rinse the berries with fresh water, and either eat them right away or let them sprout upended in your dishdrainer for another day. (Remember to rinse them with cool water a couple of times a day if you choose to let them continue to sprout.)
What I do is divide the 4-oz batch of sprouted spelt among four half-pint wide-mouth mason jars for which I bought some white screw-on lids which don't rust. Next, I add a few (pre-soaked and drained) sunflower seeds and sliced almonds. On top of that, I add some diced dried pineapple and papaya ... the good kind that has been dried naturally without any added sulfur. Then I screw on the lids and put the four jars in the refridgerator and feel like I'm ready for anything.
Sometimes I have one "as is". The burst of flavor from the pineapple and papaya is just wonderful, and the nuts and seeds add a sensation of creaminess to the delightful chewiness of the sprouted spelt.
It's really a meal in itself, but sometimes I use it as a "topping" over a bed of *finely-shredded* carrots and cabbage and watercress when I'm in the mood for something more substantial. The trick, here, is to shred your bed of vegetables very, very fine. If you do this, then your "salad" will seem like it already has "dressing" on it because it's so juicy and flavorful.
Since the grain and the seeds and the nuts all have protein in them, you're well covered on that score with this dish. The dried pineapple and papaya contribute digestive enzymes, among other things, and the finely-shredded vegetables and green leaves contribute a broad spectrum of vitamins and minerals.
Just between you and me, the addition of sprouted spelt to my live-food regimen made all the difference in the world in my ability to convert to a 100% live-food diet.
Tip 1: You can grind up sprouted spelt in a food processor, add a little honey or molasses, spread it out on a Teflon sheet, sprinkle with sesame seeds, and slip it into your dehydrator until crispy like a cracker. (Score it first so it will break easily into cracker-sized pieces.)
Tip 2: You can grind up half your sprouted spelt to make a "dough", add the other half plus seeds and nuts and dried fruit, shape into little cookie-sized pieces, sprinkle with sesame seeds and dehydrate until just the right consistency. (I'm embarrassed to say that I have yet to take a batch of these cookies out of the dehydrator because I keep testing them for just the right consistency until they're all gone!)
Tip 3: You can add a spoonful of spelt sprouts to your miso/vegetable soup, if you are on a mostly-live-food regimen. It makes it seem like you've added rice, but in reality what you've done is added a mighty mini veggie because, once spelt is sprouted, it's really no longer a grain. It's a nutritionally-powerful plant.
Tip 4: You can put soaked spelt with soaked beans and a couple of snips of sea vegetables into your rice steamer for a "hearty" dish that's perfect for a cold winter's evening by the fire (and very "man-pleasing").
Regards, Elizabeth ...
P.S. I would be very interested to know if adding sprouted spelt to your diet helps you to put your cravings for "dead starches" to rest forever.
N.B. When I use the term "sprouted" spelt, I don't necessarily mean that you have to see "leaves" for it to be "done" because you don't. You just have to soak it for long enough to soften the outside and "activate" the inside. Once you've done that and drained off the soaking water, the only thing that will happen if you give the sprouts an extra day or two to grow is that they will become just that much more nutritious.