You are currently browsing the tag archive for the ‘horseradish’ tag.

My thumb is not green…Which means that if I can grow sprouts, anyone can.  It’s ridiculously easy and highly gratifying!  Sprouts are the only food that I (currently) have the time or motivation to grow myself.

STEP 1:  Buy seeds.  Here is a nice blend of organic alfalfa, radish and broccoli sprout seeds.  My local natural food Co-op has a whole section with seeds and sprouting supplies.

STEP 2:  Get a quart wide-mouth canning jar and sprouting lid.  A sprouting lid has holes in it to allow air flow and drainage.  I made my own using some plastic mesh that I found at the craft store.  Just make sure that the holes are small enough so that the seeds don’t go through.

STEP 3:  (DAY 1)  Soak 1 tablespoon sprouts in the quart jar filled with cool water for 4-8 hours.  Drain through the sprout lid.

STEP 4:  (DAYS 2-5)  At least 2 times per day, rinse the seeds and growing sprouts by filling up the jar with cool water so it overflows.  Turn upside down to drain.  Keep out of direct light.  Don’t let the seeds dry out.

Day 3 – Draining the Sprouts

STEP 5:  After the sprouts start to grow, place the jar in a location that gets indirect sunlight.  This develops the chlorophyll.

Day 4 – Exposing the Sprouts to Indirect Sunlight

STEP 6:  (Day 5-6)  When the jar is filled up with green sprouts you’re ready to harvest!

Day 5 – Harvest Day

Place the sprouts in a large bowl filled with cool water.  Break up the sprout “clump” and swish around to loosen the seed hulls.  Most will float to the top, and the rest will sink to the bottom.  Carefully pour the hulls down the drain while keeping the sprouts from following!

STEP 7:  Drain the sprouts and store in a closed container in the refrigerator.  I put a damp paper towel in the bottom of the container to keep the sprouts moist but not too wet.  Eat within a week.

My favorite summer sandwich is a “green sandwich,” made with sprouts, cucumber, green pepper and avocado, with dilled horseradish sauce (Vegenaise + Bubbies Horseradish + dill).  Sometimes I add some marinated tofu slices.

For a great resource and more information, consult The Sprouting Book, by Ann Wigmore.

HAVE FUN AND BE WELL! 🙂

Go!  Get yourself a copy of Dreena Burton’s latest cookbook, “Let Them Eat Vegan.”  You won’t be disappointed.  I love the way Dreena cooks and bakes.  Her creations have the perfect balance of healthy and delicious.  She uses primarily whole plant ingredients, plenty of beans/legumes, minimal added fats and “just enough” sweetener.  Eat all you want because there’s zero guilt!

The first recipe I tried was the Chickpea Pumpkin Seed Burgers on page 136.  At first I wasn’t sure that the burgers would hold together, but after I let the patties sit for about an hour they held up just fine in the pan.  I cooked 2 and refrigerated the other 4 patties (between layers of parchment paper in a storage container.)  Now I know that oats are a secret ingredient for vegan burger success!  I’ve used gluten flour before, but I’ve never used oats.  Oats work great– I think they’re my new favorite cooking ingredient!  The “resting” time must allow the oats to soak up moisture and this helps bind the burger.

For Burger Night #1 we had a side salad with a creamy horseradish dressing and some roasted Yukon Gold potatoes, carrots, celery and onion.

For Burger Night #2 I made the Raw-nch Dressing on page 47.  I didn’t have fresh parsley so I used kale instead.  It worked.  The dressing made for a great romaine lettuce dip and burger sauce.  We made some homemade potato chips!

For Burger Night #3 we had steamed broccoli.  Raw-nch Dressing also makes a great veggie dip.

I’m looking forward to making more out of Let Them Eat Vegan!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 3,973 other followers

"My purpose is not to offend you, it is to provoke you to think." Unknown

Categories

My Last 50 Blog Posts

Archives

November 2019
S M T W T F S
« Sep    
 12
3456789
10111213141516
17181920212223
24252627282930

%d bloggers like this: