Today Erin shares three amazing dishes created around sprouted lentils. MMM… my favorite sprout all dressed up. She’s really a genius in the kitchen, and I’m so thankful for her generosity to share her artistry with us!
Basic Sprouted Bean Chili
November 6, 2009 By 15 Comments
Because the pinto beans in this chili are sprouted prior to cooking, they digest as vegetables. That’s a good thing for people who are watching their carbs. Rest assured, those who normally shun sprouts won’t know the difference. 
The beans become part of the soup when barely sprouted and they don’t taste any different. This is my general recipe for making sprouted bean chili. This isn’t a spicy chili, so if you use my suggestions, you’ll end up with a mild chili that everyone will like.
Now 5! – Four (4) Yummy Ways to Use Sprouted Beans
October 29, 2009 By 28 Comments
 Yummy Ways to Use Sprouted Beans)
Come winter time, we do quite a bit of bean sprouting. This is due in part to less availability of local produce. Sprouting gives us fresh vegetables during those darker, leaner months. Also, beans and winter go together – but I like to sprout them not only because of the nutritious burst that sprouting gives (increase in enzymes and vitamins) but because sprouted beans digest as vegetables. In this post, I’ll share four five yummy uses for sprouted beans.
Probiotic Chocolate Ice Cream – Fig Water Kefir – Vital Choice Salmon – Sprouted Flour
October 27, 2009 By 12 Comments
My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to real food. So here we go – this week in my kitchen, I made a probiotic and creamy chocolate ice cream, we tried out a new flavor for water kefir, we tried Vital Choice canned sockeye salmon for the first time, and I pitted my Vita-Mix against my friend’s countertop appliance claiming to grind sprouted flour.
Real Food Quote Monday – “Sprouted Baking” by Janie Quinn
September 14, 2009 By 7 Comments
Sprouting Beans: Lentils, Mung Beans, and Garbanzo Beans (Chickpeas)
January 22, 2009 By 41 Comments
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Beans are among the easiest of foods to sprout. Actually, sprouting is very easy in general, but here I will discuss beans. Soak 1-1/3 cups of beans overnight in pure water. Use a 1/2 gallon mason jar or other similarly-sized container. I like using 1/2 gallon mason jars with sprout screens best. But for the garbanzo beans, I’ve been using a stainless steel pot. I don’t know why. Well, yes I do. I’ve run out of jars. So a pot works. [...]
Sprouting Grains for Bread
December 4, 2008 By 67 Comments
Even though I’ve had a very busy month of November, I’ve continued to experiment with sprouting gluten grains and turning them into bread. We’ve now enjoyed bread baked from these sprouted grains: spelt, kamut and hard white wheat. None of these have caused any gluten-intolerance symptoms in those of my family who are gluten-sensitive. (Pictured [...]
How I Rinse and Store My Sprouts
November 21, 2008 By 7 Comments
How to Grow Microgreens
July 22, 2008 By 2 Comments
In part, this method comes from Ann Wigmore’s book “Sprouting.” I have added modifications of my own. Please note that microgreens different than sprouts. Sprouts are grown in water, while microgreens are grown in soil. We eat the entire sprout – roots, stems and leaves; of microgreens, we eat only the stem and leaves, leaving [...]
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Two hard 'g's and stress the middle syllable. 
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