Archive for the ‘recipes’ Category

The Sprout Book by Doug Evans

Wednesday, July 7th, 2021

Note: As a former co-owner of a wholesale sprouting operation, I own several sprout books and even wrote a small book on sprouting for the Mary Knoll Sisters. I did a sprout workshop and they asked me for a book of instructions and recipes, which I provided. I called it The Johnny Alfalfa Handbook. (Put My Books in Search Box).

Doug Evans’ The Sprout Book is my latest addition to my sprout books, and I think it is probably the most comprehensive I have read. He teaches the reader how to sprout in jars, in soil, or on fabric for mucilaginous-forming seeds.

As Doug Evan’s subtitle notes, growing sprouts allows us to “Tap into the Power of the Planet’s Most Nutritious Food.” I agree! And after reading his book, I feel even more confident about expanding my sprouting expertise, especially microgreens that are grown in soil or on cloth.

Because this book is so comprehensive, including interviews with doctors write about their use of sprouts as a healthy addition to all meals (and diets). I am listing the contents because it shows the broad coverage of this topic by the author, who is a “live food” enthusiast.

 

Foreword by Joel Furhrman, MD

Super Sprouts: Back to the Seed

Super Sprouts: A Seismic Shift in Nutrition with the Healthiest Food on the Planet

A Sprout Primer: From Adzuki to Broccoli, Chia, Mung, Mustard, Onion,

Radish, Sunflower, and More

Your Sprout Garden: A Radically Simple Set up to Eat Locally in Any Season on Any Budget

The Recipes: Sprouts as a Side Dish, A Meal, and Supplement All in One Neat Little Package

 

As you read above, the book is very comprehensive. In addition, there are some pages of resources, a generous bibliography and index. More photos of sprout dishes would be helpful, especially for beginners.

According to the author, and I quote: In fact, there is literally no food on earth more nutritious than spouts.” And we all know that almost every sensible food plan/diet/weight loss program emphasizes eating more greens. And what could be more local and organic than growing on your windowsill your own greens from organic seeds.

Even though I have been sprouting for more than 40 years, I Iearned a great deal about sprouts, grasses, and microgreens and am planning to span my growing space and having these power-packed foods be an ever-increasing part of my daily eating.

Here is a sample of one of Doug Evans’ recipes. (60 pages of recipes )

I chose this smoothie because it sounds perfect for the warm days ahead and (organic) berries are in season. (The author does recommend buying all fruits & green organically, even though he doesn’t use organic in the ingredients.) St. Martin’s Press is the publisher.

 

Creamy Cacao Smoothie

 

For those who like their smoothies slightly sweet but still boasting superfood status. Feel free to swap another seasonal berry, such as blackberries or blueberries, for the raspberries.

Serves 1

 ½ cup unsweetened almond milk, preferably Sprouted Almond Milk (page 169)*

¼ cup (about 1 ounce) green pea shoots

½ cup (about ½ ounce) broccoli sprouts or other mild salad sprout

1 dried Madjool date, pitted

½ cup frozen raspberries

½ frozen banana

1 ½ tablespoons raw cacao powder

1/8 teaspoon ground cinnamon

Dash of almond extract (optional)

Pinch of sea salt

1 teaspoon fresh lemon juice, or to taste

Handful of ice cubes

In a high speed blender, combine all the ingredients in the order listed and blend, starting on low speed and working your way up to high, until smooth, about 2 minutes. Add a little water or more almond milk if the smoothies is too thick. Pour into a glass and enjoy immediately.

Recipe from The Sprout Book by Doug Evans. Copyright © 2020 by the author and reprinted by permission from St. Martin’s Publishing Group. This book is available online and in stores. Great book to learn sprouting & micro-green gardening!

 

 

 

 

 

 

 

 

 

D.I.Y. Cinco de Mayo

Wednesday, May 5th, 2021

Today is May 5th, Cinco de Mayo in Spanish.  If you go to the SEARCH box on my Home Page and type in Cinco de Mayo, you will come up with several postings, which I don’t wish to repeat, so I thought I would do a little Cooking with the Strings of Your Apron idea and give you options to make your own tortilla/taco/ wrap.

First, choose an organic grain free or corn wrap. I like the SIETA brand of grain free wraps, either almond (supposedly no bee-killing pesticides from their supplier, which I will double check) or Cassava (pictures) or an organic corn flour. If you choose (whole) wheat, make sure it is organic.

Next, choose your ingredients. They do not need to be what I chose, but I am posting the photo and list for you to consider and then add or subtract items of your choosing. For example, traditional tortillas and tacos are made with rice but I decided to use organic, sprouted quinoa because I forgot to put up the rice before I started assembling my ingredients, and quinoa takes only about 15 minutes. The tri-colors also makes the dish visually attractive. I also used a fresh, chopped organic salsa with multiple ingredients from Mom’s Organic, rather than a jar of salsa that is mostly tomatoes.

Below are my choice of ingredients:

 

On the cutting board are scallions, (non-dairy) cheese slivers, wraps and Castle-Vetrano ripe green olives. (My favorite!)

Next from left to right: yellow bowl of sprouts, orange bowl of artichoke hearts, organic salsa (middle bowl), black beans* and quinoa (Organic and Sprouted) in the two bowls below the olives. *I have tried to sprout black beans with little success, so I do use organic canned beans or organic boxed beans.

The last two larger bowls are mashed organic avocado (with a little lemon juice to prevent oxidation) and organic lettuce.  I assembled the ingredients onto the warmed tortilla wrap like this:

1. First, I spread some mashed avocado on the wrap.

2. Then I placed a leaf of lettuce.

3. Next I added some cooked black beans and quinoa, topping the tortilla with sprouts and scallions. (I placed the olives and artichoke hearts on the side.

4. Then I folded my concoction and enjoyed eating it, with some beans and quinoa falling out of the tortilla because I piled on too much!

(Feel free to add salt, pepper and/or cayenne to your taste. I decided not to use the non-dairy cheese slices and just munched on these.)

Here’s a photo of my lunch, with the (unwrapped) tortilla on the upper left.

 

 

 

 

 

I also cooked an artichoke (upper right), pulling off the leaves and dipping them in the leftover, mashed avocado, and I combined the quinoa with the black beans (lower right hand foto) for another dose of Cinco de Mayo tomorrow.

Happy, healthy eating for this May holiday!