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.
Next you’ll put your seed plate into the dark. I put mine inside my oven which stays at a 65 degree temperature and is plenty dark for this. Let the seeds sprout here for the next 24 to 48 hours. You can check on them any time to make sure that the paper towel is still damp around the edges.
The next day is easiest.
Remove the top cover pan and let ’em grow. Place the seed plate / dish into indirect sunlight and check on them 2X’s per day for water. The paper towels will spread the water throughout the dish and should remain wet, not soaked, all day. You can pour on probably 1 cup of cool water and then just turn the plate back and forth over the sink to drain off some excess water each day. You’ll want to turn the dish a few times to keep them from growing in one direction all the time. As the name implies, these little gems will try to get to that sunlight whichever way you have them facing. The hulls will naturally drop off as each plant grows but if there a few left on, just gently pull them off and discard before you cut your sprouts for snacking. The plant height and flavor is best around 3 – 5 inches without the root. Simply snip each one near the root, rinse and enjoy them on salads, in soups, or just munch on a few each day. If you’d like them to last even longer, go ahead and cut them all as above, wash, dry and store in a vented container in the refrigerator for up to 1 week.
So tasty and so good for you. I’m really ecstatic that this no-dirt method worked out. My newest sprout pasta will show you a fabulous way to use these sprouts up as an Italian dish that’s perfect hot or cold.
Miss Jules. Bird watching from her favorite window perch.
This month, I’ve been following a mostly Raw diet plan and I don’t think that I’ve felt this energetic and light in, well since I can remember. It has been different than the feeling of a cleanse. More food for one thing. And I’ve eaten at least one cooked thing most days but still stayed away from beans, legumes, high starch veggies, added sugars and almost all processed foods which I’m sure has helped my mood as well. Summer time has plenty of choices for healthy foods and I’m taking advantage of fresh, local market buys to fill my plate.
I’ve come up with a dressing / sauce today that will work wonderfully for a Raw salad or heated slightly to pour over pasta or veggies alike. I used it today as a sauce for my Sunflower sprouts and was thrilled with the tangy tastes.
Peanut Butter? Well, kind of. It’s dry peanut butter which has 75% fewer calories, 90% less fat than the regular kind and works just fine in a sauce. I used Great Stuff brand but there are several choices now days in most groceries. Guilt free peanut butter is how I look at it and it adds a nice flavor to the pasta sauce. If it just sounds disgusting to you, leave it out and you’ll still have a quick and nutritious meal for yourself. Since I’ve stopped using oils, mayo, nuts or thickeners for my homemade salad dressings, I’ve enjoyed eating large salads for my evening meal. I’m not stingy with the dressing either. Don’t need to be when it’s mostly blended fruits and vegetables with some added seasonings. The one I used today is so versatile, as I say, you can use it on your pasta and your salad if you’d like. Hot or cold, it’s a fantastic way to dress up cold veggies for dips, salads or heated like a marinara sauce. Try it, you’ll like it. Sure is cheaper than store bought brands as well. I love the stuff.
- 3 - 4 Organic Tomatoes, chopped
- 1 Tbs. Hot Sauce - I used Chalola Brand
- 1 Tbs. Miso Paste
- 3 - 4 Tbs. Powdered or Unsweetened Organic Peanut Butter
- 1/2 English Cucumber, chopped with skin on.\
- 1 Mango, chopped
- 1 Avocado, chopped
- 1/2 cup Rice or Apple Vinegar
- 1/2 - 1 cup Filtered Water - depending on how juicy your tomatoes are.
- Combine all ingredients in a blender or food processor. Pulse until smooth.
- Serve warmed on top of pasta, sprouts, as a vegetable or fruit *chilled.
- Makes about 4 cups
- Store sealed in the refrigerator for up to 2 weeks.
Have a great week!
More from my site
- Pie In The Sky from “The Good Karma Diet” by Victoria Moran – A Review and Giveaway on Canned-Time.com
- July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts