My gf and I love getting a wee plastic tub of fresh sprouts from the grocery store, but the cost can be kind of bad. Nutritionally, there's more in a small bin of sprouts than a big ass bowl of salad. I've seen sprouting kits online, and after a bit of trial and error, it's rather easy to go from this
in about a week.
This is all you're gonna need:
1.5 tbsps of organic seed mixture
4" square of organic cheesecloth
1 stout rubber band (I found the kind used to bunch up celery works best)
1 20 oz mason jar.
Getting good organic sprouting seeds doesn't require boocoo money. In fact, even if you do this often enough, you'll get really good sprouts for a fraction of what they'd cost in hoity toity health food stores. Just go to amazon.com and type in "Organic sprouting seeds." Wheatgrasskits has a great selection as well.
Put the seeds in the mason jar. Cover with the cheesecloth. Secure it tightly with the rubber band. The cheesecloth should be taut, or else this isn't gonna work. Soak the seeds for the first night (about halfway will be good). Drain the seeds in the kitchen sink, and fill with water. Drain again slowly and leave the jar tilted slightly (resting against something like the wall) or in the sink. You don't want the seeds to completely rest against the cheesecloth. It's there to provide a permeable barrier for oxygen and water. If the cheesecloth is obscured completely, the sprouts will go bad or won't grow at all. You'll need to keep it somewhere dark or out of direct sunlight for about the first 3 - 4 days. Every day, you'll need to fill the mason jar with water, and drain carefully a few times a day. This allows the seeds to evenly get air and water.
After about 2 days, you should notice that the seeds have begun to sprout. After about 4 days, you should see the sprouts grow considerably, and you may see some leaves. After about 4 - 5 days, keep the jar of sprouts on the windowsill (but still tilted). You'll still need to fill the jar with water and drain the seeds. After about a week's time, you have a jar full of super duper tasty sprouts.
Tuesday, July 21, 2009
Saturday, July 18, 2009
This was dinner tonight. It wasn't as hard to make as you'd think, and while I'd love to provide more accurate details, I played it by ear.
For the batter:
Organic corn meal (fine grain)
1 Organic Lemon
3 Cloves of Organic Garlic
Organic Agave Syrup
Organic Extra Virgin Olive Oil
Habanero based hot sauce (to taste)
Red Pepper flakes
3 cups organic rice
1.5 tbsps vegetable soup mix
Few Cloves of Organic Garlic
1 Organic Green Bell Pepper
1 Organic Purple Onion
A pinch of sea salt
Soy Sauce to taste
Drain the tofu and slice into 6 equal pieces. Lay them carefully in a towel & wrap a couple times to absorb the water.
Put the vegetable soup mix in with the rice before cooking. Depending upon the soup mix, it may clump, so whisk together with an egg beater. Start the rice in a cooker.
Juice the lemon into a mason jar using a tea strainer to catch the pulp & the seeds. Throw out the seeds, and add the juice & pulp to a bowl. Grate a fair amount of ginger root into the bowl. Add the corn meal (I used about 3 tbsps) and oil. Mix in a few drops of really good hot sauce & a pinch of red pepper flakes. Dice the garlic and add in along with the agave syrup. Use the syrup sparingly. You want the batter slightly sweet - not cloyingly so. The same could (and should) be said about the hot sauce. You want a little heat - not hellfire.
While the tofu is drying out, dice a few small cloves of garlic & set aside in a small bowl. Dice the green bell pepper & the onion. Fry up the diced garlic in a flat pan along with some olive oil. Toss in the diced bell pepper & onion. Fry the veggies lightly & add in a wee bit of salt and soy sauce. Transfer the veggies to a bowl, and add more oil to the pan for the tofu.
Unwrap the tofu. Dip each piece in the batter and fry until both sides are nicely browned. You may have to add more batter to the tofu as it will not stick like conventional egg-based batter.
Serve with the veggies over rice.