Don’t Forget Your Greens!!

Don’t Forget Your Greens!!

  With all of the sweet stuff around this time of year…… don’t forget to grow some greens!!   I’ve been messing around with growing sprouts and microgreens for years.   They are fun to watch grow.   Grow up in just days.   They’re especially easy and inexpensive.   And they just do a body good.   Add them to salads, on top of soups, in wraps, or do like I’ve been doing this Holiday season:   Juicing them!             Seems kind of sad when I stuff my juicer full of these little beauties but it’s the fastest way to keep up with fresh veggies all day long.     Juice up some sprouts and mix with a little fresh fruit juice and you’ve made a healthy and delicious drink to sip each morning instead of the usual sweet stimulant.         If you’ve never tried to grow sprouts yourself, you’ve probably avoided using them with any regularity.  They are particularly pricey in stores due to the problem of keeping them fresh for sale. Grow your own in just a few days, with just a little effort and you can splurge on as many…

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Sunflower Sprout Pasta with Spiced Up Marinara – Raw Options

Sunflower Sprout Pasta with Spiced Up Marinara – Raw Options

I’ve had some luck in the kitchen this month and thought I’d pass on the tricks and tastes today.  First, I had some 3 year old Sunflower Seeds grow into beautiful, nutritious sprouts last week…without using any soil for the roots.   I love this merely because A: it’s less expensive and B: it’s less mess to deal with. So here’s how I did it in simplified steps:  Soak about a 1/2 cup of  black sunflower seeds in filtered water for at least 24 hours.  You’ll see the first sign of them growing with a tiny white tip showing at the pointed end of each seed.  Next, drain off the water (you can use it for your plants if you’d like) and spread out all your seeds in a shallow dish on top of wet paper towels.  I used a glass pie plate and they were slightly crowded but still grew up fine.  You’ll need to cover them with some kind of slight weight at this point.  The seeds need to think that they are underground.  I used a second pie plate, placed on top of the first so that it presses down on the seeds with some slight weight.…

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Sprouted Buckwheat Porridge with Maple Syrup & Berries

Sprouted Buckwheat Porridge with Maple Syrup & Berries

 Anyone remember the tale of Goldilocks and the 3 Bears?   Once upon a time, there was a little girl named Goldilocks. She went for a walk in the forest. Pretty soon, she came upon a house. She knocked and, when no one answered, she walked right in. At the table in the kitchen, there were three bowls of porridge. Goldilocks was hungry. She tasted the porridge from the first bowl. “This porridge is too hot!” she exclaimed. So, she tasted the porridge from the second bowl. “This porridge is too cold,” she said So, she tasted the last bowl of porridge. “Ahhh, this porridge is just right,” she said happily and she ate it all up.  Well old Goldi should have just had a bowl of this Buckwheat porridge.  She would have loved it no matter what the temperature.  It works steamy hot, room temperature, or even chilled with the added fruit.  I love how simple and fast it is to cook as well.  Just a few minutes simmer and you’re ready to enjoy a seriously good-for-you treat.  Even the sprouting process is so easy there’s no excuse to skip it.   Soak your raw Buckwheat groats in filtered…

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Tangerine Radish Sprout Salad

Tangerine Radish Sprout Salad

 For about 4 weeks now, for the most part, I’ve been eating a big salad for my dinners.  It really has been a nice change not thinking too hard what, how or where I’ll have my dinner so that’s good.  I’ve been sleeping better as well without the ‘stuffed’ feeling at bed time.  I’m thinking that my salads need a little pick me up at this point though just to keep things interesting.  So I’ve been sprouting my way to salad heaven for a few weeks.   They are probably the least expensive ‘greens’ you can use in a salad.  Not to mention growing them on a kitchen counter, with no dirt, in November, in the city………..awesome! These Radish sprouts are some of my favorites.  They have a slight heat to their taste, not much, but similar to full grown radishes.  They’re pretty.  They grow very quickly and last for up to a week in the fridge if you wash them well, dry them well and then store them in a sealed container.  I use a glass Mason jar to store mine and it works great.  I’ve posted this web site for more sprouting info several times before and here it…

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Strawberry Sunflower Sprout Salad

Strawberry Sunflower Sprout Salad

A favorite salad of mine, strawberries, a little lettuce, some balsamic vinegar and a drizzle of agave nector.  This time I’ve added in some homegrown Sun Flower Seed Sprouts and now, it is perfection to me. MMMmmmmm…. This salad is almost too simple (yet delicious) to write up a real recipe for it but for MoFo sake: Strawberry Sunflower Sprout Salad 1 handful of fresh Spinach Greens 3 ripe Stawberries sliced 1 handful of fresh Sunflower Sprouts sliced Cucumber chopped red cabbage drizzle of agave nector drizzle of balsamic vinegar ground black pepper And people say that a Vegan diet is too boring?  Not so! For a salad ‘on the go’ just prepare the same ingredients and fold them up inside your favorite tortilla or flat bread wrap for a tasty transportable version of this luscious combination.  Keep chilled until serving. For more information about sprouting your own sunflower seeds at home, click here.

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Royal Red Adzuki Bean Soup repost

Royal Red Adzuki Bean Soup repost

  Homemade Sprouted Adzuki Bean Soup.  One of my favorite ‘sprouted’ soups I made up this spring.  Worth revisiting this Vegan MoFo season! Spicy Sprouted Adzuki Bean Soup If you’re new to Canned-Time, you haven’t realized just what a soup fanatic I’ve become.  Here’s a link to my other healthy soup ideas. Super Soups from Canned-Time.com Check them out and make them your own with a twist or two to suit your likes and needs. Enjoy!

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Rainbow Fruit Salad with Spouted Buckwheat

Rainbow Fruit Salad with Spouted Buckwheat

Yes, it’s the Sprouting Queen here again…..another new sprout for me in this recipe: Buckwheat Seed Sprouts. These beautiful little sprouts are gluten free and chock full of iron.  Simple to sprout with a about 3-5 minutes of care per day, they’ll be ready to nibble on in just 4-5 days.   This colorful, sweet and tangy salad is simple to mix up.  Combining fruits and vegetables in a salad is always a great combination and then the buckwheat sprouts kind of give each bite a chewy hearty texture that makes this salad much more like a meal than a side dish.  I started with some simple greens, topped them with a handful of colorful shredded carrots and added in slices of pear, apples and strawberries.  Sprinkled on the sprouts, a few black sesame seeds and then drizzled the top with my favorite lite vinaigrette – Spicy Orange .  A tangy tart combination of flavors, full of nutrients that wont leave you feeling like you just finished Thanksgiving dinner but will definitely be a perfect tasty lite meal for family or just a special treat for yourself anytime.  I love how the fruit flavors compliment the tangy       vinegar in…

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Spiced Pumpkin Flatbreads with Lentil Sprouts – Vegan, GF

Spiced Pumpkin Flatbreads with Lentil Sprouts – Vegan, GF

When I first saw this recipe for Pumpkin Flat Bread over at An Unrefined Vegan I knew it wouldn’t be long before I was tasting them for myself.  These beautiful circles of chewy goodness are a perfect tray for so many toppings….or a great snack by themselves. They pair lightly sweet pumpkin, and savory spices combine to give lots of flavor but won’t over power whichever topping you choose. I topped mine with a handful of freshly grown lentil sprouts and then drizzled on my favorite homemade sprouted mustard seed spicy vinaigrette. In order to make this flat bread gluten free,  I substituted Corn Flour and Coconut Flour for the Whole Wheat in Ann’s version. And I used Olive Oil instead of Coconut.  Mine were much more dense and had more of a ‘corn cake’ texture. I also mixed the turmeric and paprika in with the flour instead of just adding it to the basting oil.  And I added a tsp. of cinnamon. This was a wonderfully light, flavorful meal with healthy ingredients and not much work!!  Thanks so much Ann for your inspiration 🙂 For more information on Sprouting your own seeds and beans, please check out the sprouting…

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Penna Gourmet Olive Home Processing Review

Penna Gourmet Olive Home Processing Review

I was asked by Penna Gourmet Olives to review the home curing process for fresh olives and see how I liked the ease and flavor of home cured olives. So far, the process could not have been easier…..well, except for buying them in the can which Penna can also handle for you if you’d like:    Partida Style: http://greatolives.com/2011/08/29/mediterranean-partida-style-recipe-for-curing-2-5-lbs-of-green-fresh-olives/ I received this box containing 2.5 lbs. of fresh olives packed for me by Penna Gourmet Olives. Penna Gourmet Foods is a grower, packer and processor of gourmet olives Penna Gourmet Foods olive processing incorporates old processes improved upon and made safe by modern microbiology Penna Gourmet Foods  has been in business since 1979 Penna Gourmet Foods Fresh Olives are available starting around the middle of September (weather permitting) They provided me with step by step instructions for processing fresh olives to remove the bitterness and then offered a variety of flavoring options as well. The first step was to thoroughly wash the olives.  I rinsed them well in a colander and then placed them in 2 (1) Gallon size glass jars that I had for ‘sprouting’ seeds and beans. These jars work well for soaking but any glass or plastic will do.  Each olive…

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