As you’ve probably noticed, I’ve been obsessed with sprouting lately, sprouting anything I can. And why not? It’s simple, just remember to rinse a screen-topped jar 2-3 times a day and within 3-5 days, sprouts are ready for consuming. There are many reasons to sprout health-wise such as more protein and nutrients, concentrated amounts of phytochemicals that may help protect us from disease, sprouting can increase the nutrients up to double, it can also decrease carbs and increases protein, and sprouts are alkalising. Wow, after that little research fest, I think I need another sprouting jar because clearly no salad is complete without some sort of sprouts! And it’s so much cheaper sprouting at home than buying pre-grown sprouts. I’ve also noticed home-grown taste better because they’re fresher and they have longer shelf life in the fridge.
Last night I tried sprouted buckwheat groats. I got the buckwheat from Whole Foods bulk foods section months ago and they’ve been sitting in my pantry since. But they still had no problems sprouting, I just placed a few tablespoons into a big jar filled with water to soak for a few hours and rinsed and drained 2-3 times a day and within 3 days they looked like this.
So I added them to last night’s dinner salad of kale, carrots, cultured veggies and chopped sweet peppers.
For the dressing, I just had to follow a new blog trend of creating hummus dressing and it’s the simplest thing. Just gob some hummus into a bowl.
Add water and nutritional yeast.
Stir to a creamy texture.
And coat your salad with it.
I topped it with dulse flakes for a very nutrient-dense salad.
The sprouted buckwheat was very tasty with a slightly crunchy texture complimenting the rest of the salad texture nicely and packing a nutty flavor. So far it’s my favorite way to enjoy buckwheat groats and easier than soaking them for hours, then dehydrating for hours as some raw recipes require.
Tonight I was craving cooked foods after a long work day and the rain creeping in again. I had soaked chickpeas in the fridge, a butternut squash to use up and a huge bag of free organic oranges I scored from work to use too. So I decided to wing a dish very similar to my orange butternut stew. I threw a peeled orange, chopped carrot, fennel seed, and tahini into the Vita-Mix to create a skillet sauce.
And snipped some fresh broccoli greens and kale from our garden to add to the skillet.
Then I found a half-used bag of Daiya Mozzarella shreds in the fridge and added to the skillet.
The end result was a deliciously creamy and gooey dinner with rich and warm orange/butternut flavor. I need to remember that trick of adding Daiya to skillets, yum!
Do you ever just wing meals not following a recipe? What was your best creation?
Also, don’t forget to enter my raw treats giveaway!