Update on Sprouting
Lentils and Green Peas after soaking overnight in jars and rinsing. They double in size after sprouting so that's easier to figure out than alfalfa and other smaller seeds.
4 more rinsing and draining, and 2 days later, they are ready to go in the fridge. I think 36 hours would have been sufficient for these babies.
I found a new use for my Tupperware Stackables. Awesome.
I added both the lentils and peas to a stir-fry of garlic, onion, mushrooms, red bell pepper, carrots, green onion and fresh pineapples, seasoned only with soy sauce and rice vinegar. Ron was peeling and cutting the pineapple while I was doing this so that was an impromptu but really nice addition.
This and quinoa? Num!
15 Comments:
Sprouting is awesome!! Did you use whole dried peas for the pea sprouts? I've never made Pea Sprouts before, but always have a cycle of Red Clover, Broccoli, Mustard, Alfalfa, Mung Bean and Lentil Sprouts going. I sprout them in 2 qt glass jars with a sprouting lid and they always turn out. I've recently been sprouting organic Wheat Berries for Essene bread and as an addition to salads, breads and burgers.
Awesome!
Oh! Speaking of Quinoa...check out my blog!
Hi there!
Can i ask, what are the benefits of sprouting (healthwise and flavor-wise?)
Thanks!
Teddy
I have thought about doing some sprouting. The health food store nearby has a whole section of sprouting "utensils" and special lentils/seeds and such.
Mmmm...that looks so good. I used to sprout stuff and then just fell out of it. You make me wanna get back into it!
"...lentils and peas to a stir-fry of garlic, onion, mushrooms, red bell pepper, carrots, green onion and fresh pineapples, seasoned only with soy sauce and rice vinegar" --- Kai, as usual with your cooking, a bountiful recipe filled with great stuff. And i love it all!
cool post! i'm interested in your sprouting - it's new to me, & the colors in your last pic are so vibrant & inviting. love how hubby was taking care of the pineapple for you - cooking together can be fun. i checked out "Honey For a Child's Heart" today - thanks for the great tip.
Yum, that's looks so delicious. I went to a coop yesterday and got a sprouting bag made from hemp and flax, so I'm going to try sprouting something soon.
I'm intrigued by the sprouted peas. Green peas are one of my favorite vegetables. How do they taste? Your dish looks very delicious! And sounds fabulous!
Melody, yes, I use whole dried green peas. I have jars with sprouting lids, too, but I don't know, I just like this white sprouter too much! I was reading about Essene bread from the Sprout People and would like to try making that too! Any tips?
Teddy, I could go on and on about the benefits os sprouting, but here's a link I found:
http://www.taoherbfarm.com/herbs/resources/sprouts.htm
SDGVegan, let us know how it goes if you decide to sprout! You know, when I started I didn't buy anything but the seeds.
Megan, hope you'd get back to it. We like sprouts around here, and for a family of 5 it makes a lot of sense to do our own.
K- you are always so sweet! Thanks:)
Vicki, mom doesn't touch the pineapple! That's one of the unwritten house rules and the kids know it very well. Once we had a pineapple go bad because daddy was too busy.
Enjoy the many treasures in that book!
PrimaryConsumer, I have a hemp bag too that I haven't used. Let me know how you like that one and what you decide to sprout.
Carrie, thanks.
You know, I left the green peas still crunchy in the stir-fry and they taste very different from cooked peas. Kinda nutty. I would think they taste the same as cooked peas if you steam it. But raw, I thought it almost taste like the sprouted lentils.
Thanks for the link!
; )
Teddy
What do you like more about the trays? I've thought about getting some, but haven't yet.
No need to apologize for being sarcastic, hehe.. I am super sarcastic.
When I make Essene bread all I do is sprout the organic wheatberries for around 3 days (it's cool where I live, if you live in a warmer climate it would take less time), rinse them very well and grind them in a food processor.. then I add some dried fruit or some spices if I like, but usually I don't add anything. I end up with around 3 cups of the ground sprouts and I shape it into a loaf (it will be very wet) and bake it at 250 for several hours. I will coat the bottom of the pan is sesame seeds to keep it from sticking.. You can bake it at a lower temperature for a longer time. I usually bake mine for 3 hours. It is very chewy and good for dipping into hummus or peanut butter and it quells my cravings for a little something sweet (especially with rasins).. I have also added walnuts, cinnamon and raisins and it's kind of like a sweet bread)
About the BBQ sauce, I pretty much use what I have around the house, so you can change it up depending on what you like.
My usual standard is:
Tiny bit of toasted sesame oil
1 large onion,
4 cloves garlic
juice and zest of 2 oranges
28 oz canned tomatoes
1 small can chipoltes and adobo (I use the whole can, but you don't have to. It is spicy)
sucanat to taste ((around 1 cup)
vinegar to taste (usually around 1 cup apple cider vinegar)
salt/pepper
I like really tangy and hot things.. you may want to reduce the vinegar and the peppers.
I saute the onions and garlic in the oil until soft then dump the rest of the ingredients in a pan, bring it to a boil for several minutes. Turn the heat off and puree it with a hand blender.
Melody, wow, thanks for putting the bbq recipe here!
I have wheat berries soaking right now. It is good to hear from someone who has had success with it. Thanks!
With the SproutMaster, it is the best I've used for alfalfa. I use the whole tray and I like how the sprouts are evenly spread out. Then for other things to sprout, I use the divider so I can have 2 things going in 1 tray. Also, if you have more than 1, they are stackable. Excellent drainage, too. And I do use its lid, not covering all the way, for sweeter sprouts.
Overall, it is really personal preference. Nothing here than you can't sprout in jars.
Thanks again!
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