People like me say, “No, no, no, no! You need to SOAK THAT!” You can’t just go into the kitchen and make cookies anymore without a delay. Or can you? Yes, you can! This is why I *love* sprouting and why we talk about it a lot inside Traditional Cooking School. I’ll answer Sue’s question, “How do you store sprouted grains, and how long do they last?” on today’s #AskWardee. [by Wardee Harmon]
Hummus is one of my favorite snacks — and it makes great lunch box food, too! We love to eat it with veggies or crackers, spread on a sandwich, or even right off the spoon! I prefer to sprout my garbanzo beans to improve their digestibility. Here’s our delicious, basic, creamy, sprouted hummus recipe, plus 3 of our favorite hummus flavor variations. [by Andrea Sabean]
I went gluten-free a little over a year ago. Since then I’ve heard gluten-free eating called a “craze” that lacks common sense, hurts the wheat industry, and randomly condemns an entire food group. Is gluten-free eating a fad — or is it a necessity? After intense soul-searching and research, here is my answer to this question. [by Lee Burdett]
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!
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.
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.
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.
Every Monday, I pull out a meaningful quote from one of the great books or articles I’m reading and share it with you. I invite you to look for inspirational words in what you read and share them each week in the comments. This week, my quote comes from “Sprouted Baking” by Janie Quinn.
Beans are among the easiest of foods to sprout, and doing so helps to pre-digest them. Some (like lentils) can be eaten raw, though most people will digest beans best they’re lightly steamed or cooked. Here are very easy directions for sprouting, and you’ll find more inside our unlimited classes. [by Wardee Harmon]