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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My Spicy Thai Peanut Sauce, Dressing, Dip or Spread

My Spicy Thai Peanut Sauce, Dressing, Dip or Spread

     I need the best ingredients now days, fresh, colorful, organic hopefully, and most of all tasty in my dishes to enjoy eating them.  I’m not sure if my snobbery started the night my husband and I stared from our table at the restaurant hostess nibbling away at the salad bar with her fingers picking away at the fruit, the day I saw a grocery worker take a wedge of watermelon from the salad bar and gobble it down right then and there, or I’ve just grown to be very particular what goes into my body in the last 5 years.  Salads and salad dressings are the quintessential ‘fresh’ food in my mind.  Either way, doesn’t matter,  I am an admitted fresh vegetable snob  aficionado. The first essential ingredient in a fresh salad are or course, the greens.  Not so much a snob on what kind, but just how fresh they are.  Like these beauties I used in an Orange Fennel Salad massaged with my Thai Peanut Dressing.  Tatsoi leaves are little suitcases of vitamin C, A and Calcium.  These particular stalks I used were so deep, dark green you could almost taste the Cancer fighting cells in each delicious…

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Thai Sesame Veggie Dip & Dressing

Thai Sesame Veggie Dip & Dressing

 This is a simple dip for raw veggies, crackers or even a spread for wraps.  When thinned some, it makes a marvelously creamy dressing for salads.  The asian flavors are a perfect way to give great ‘pow’ to plain vegetables.  A traditional Thai background of peanut butter and rice vinegar blends with your fresh veggies perfectly.  Or if you’ve got the need for a delectable spread for a fresh veggie wrap, this one brings out the raw flavors of veggies with a creamy texture and healthy ingredients to boot! A perfect spread for zesting up your veggie wraps! This collard green wrap, spread thick with Thai spread, with red pepper, green apple and quinoa is spectacularly delicious.   If you have a favorite homemade dressing, please share in the comments.  I’m eating so many salads these days, I need a constant variety to keep my veggies fresh and flavorful.  Thanks for stopping by Canned Time.  There’s always more Canned-Time.com on Facebook, Twitter, Pinterest or on my newest love – Instagram.    Enter your email address below to receive all the fun filled recipes, life stories and free food ideas Delivered by FeedBurner

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