Sprouting

I tried sprouting this last week for the first time. Sprouts are so easy to grow and packed full of nutrients. They're also really cheap to do. I sprouted green lentils and alfalfa seeds. I read this great book, "The Sprouting Book" by Ann Wigmore. It gave really simple instructions on how to sprout. I purchased the seeds and lentils at Whole Foods. I put them on my sandwiches and salads. They will keep for up to 2 weeks in the fridge, after sprouting.

Alfalfa Seeds

1 T. alfalfa seeds

1 quart size ball jar

screen or clean pantyhose

rubberband

1. Put the seeds in the jar and cover with filtered water. Soak for 4-6 hours. Cover with a screen or pantyhose and a tightly fitted rubberband.

2. Drain the water and run water over the seeds through the screen. Drain and set upside down at a 45 degree angle on a drying rack.

3. Let drain and put in a dark cupboard.

4. Rinse once in the morning and once in the evening.

5. Seeds will be at desired length of 1"-1 1/2" in 3-5 days.

6. The last day, put in indirect sun.

Lentils

1/3 c. lentils

1 quart size jar

screen or clean pantyhose

rubberband

1. Pick through the lentils for any broken or split ones and discard them.

2. Put them in a jar and fill with filtered water. Soak for 10-12 hours.

3. Drain and follow the same rinsing directions for alfalfa seeds. But do not put in the sun on the last day.

4. Will sprout to 1/4"-3/4" in 3-5 days.

A Salad to go with the dressings

Lately I've been just throwing together a salad everyday for lunch. I just throw a whole bunch of things that are in my fridge into a bowl and top with a homemade dressing. The other day I put this one together and topped it with the honey lime dressing below.

1/2 apple, chopped
handful of shredded coconut
handful of sunflower seeds
handful of chopped strawberries
handful of soaked almonds, chopped
1/2 head of romaine, chopped

Dressings

Here are two dressings that I just whipped up the other day. They are pretty similar.

Honey Lime Dressing
1/2 lime, juiced
1 T. honey
3-4 T. olive oil
pinch of sea salt
a few dashes of oregano

1. Mix well.

Lime Cumin Dressing with chopped Apricots
1/2 lime, juiced
1 T. honey
3-4 T. olive oil
dashes of cumin
pinch of sea salt
4-5 chopped, dried, apricots

1. Mix well and let soak overnight in the fridge so that the apricots can soak it up.

Another grain for breakfast

Yesterday morning I had millet for breakfast. When I told Martin I bought millet, he looked at me like I was crazy and said "We fed millet to the birds when I worked at the pet store." My response was "My mom fed it to us when we were younger and I liked it." It's a small yellow, ball shaped grain. You cook it with twice as much water as grain for about 20 minutes. Just bring the cereal and water to a boil and then simmer for about 20 minutes or until tender.

I added a little agave nectar, chopped almonds, and shredded coconut to mine. It was yummy!

It's good to try a variety of different grains. There are so many out there. I think wheat is definitely important, but it's important to try other kinds too. They all have different nutritional content and fiber amounts.

I love the bulk section at Whole Foods. That's where I buy most things. It's perfect because you can get a little amount to see if you like it. I buy my steel cut oats, millet, sea salt, shredded coconut, and sesame seeds in bulk. It's not very expensive. There are suggested directions on how to cook the grains on all the bins in the store.

I also purchased the agave nectar at Whole Foods. It's kind of pricey, but I bought a small container for about $5 and it has lasted me about 2 months so far. I don't use it for everything, mostly for shakes or for granola breakfasts. It is actually 25% sweeter than sugar, but doesn't cause a spike in your blood sugar, so that's a better choice in my opinion. If you don't have agave nectar, you could certainly substitute honey.

I love the steel cut oats! They are just the whole grain groats sliced up into 2 or 3 pieces. It's nice to have a little texture, as opposed to mushy oatmeal.

Banana Oatmeal Cookies

I got this recipe from a book called "No Flour, No Sugar". These cookies are so easy and so healthy.

3 ripe bananas

2 c. quick cooking oats

1 c. chopped almonds or walnuts

1/2 c. raisins or cranberries

1 t. cinnamon

1 t. vanilla

1/4 t. salt

1. Preheat oven to 350 degrees

2. Grease a cookie sheet

3. Mash the bananas in a large bowl. Add all the other ingredients. Drop the batter onto the cookie sheet using a tablespoon. Flatten each one slightly. Bake 12-15 minutes or until the centers are firm. These cookies are best well done and crispy. Makes about 36 cookies

Granola Breakfast

I've been having this breakfast for the past few weeks. I absolutely love it! It's so good and so satisfying. You don't even have to cook it.

steel cut oats

almonds (soaked 4-8 hours), chopped

unsweetened, shredded coconut

cranberries or raisins

1/2 apple, chopped

cinnamon

agave nectar

1. Soak the steel cut oats in water overnight, about 1/3 c. oats

2. In the morning, drain the water from the oats and rinse and drain again

3. Add desired amount of all the rest of the ingredients

4. Stir well and enjoy