John V Posted August 11, 2008 Share Posted August 11, 2008 Lately I've been able to eat more sprouts. I bought a 2# bag of mung and another of lentils at the local Indian grocery for just a few bucks. I soak them for a day in the bottom inch of a mason jar, until the lentils sprout, which takes some hours longer than the mung. Then I rinse them a few times a day for a few days, until the jar is packed full of mature sprouts. Mostly I've used one recipe, which I still love, but I need a few more. I grate a couple of carrots, chop some celery and red onion, throw it in a mixing bowl with the sprouts,some kosher salt, black pepper, red chile powder, and garlic powder. Next comes olive oil and balsamic vinegar. I toss it, then stuff whole wheat pita bread or top some cold WW cous cous. That's it! I love it and eat it most days. Link to comment Share on other sites More sharing options...
pamela Posted August 12, 2008 Share Posted August 12, 2008 I've made tabouli using sprouted quinoa a number of times. You basically just substitute in the quinoa using any old tabouli recipe. I don't really use a recipe. I have made buckwheat sprout pizza crusts in the past that were pretty good. Those are not really quick and easy though. I imagine you could sub in sprouted lentils or quinoa for just about any cous cous or bulgar recipe. I like using alfalfa sprouts in pitas/wraps, on salads, or best of all, on a veggie dog! Link to comment Share on other sites More sharing options...
Recommended Posts
Please sign in to comment
You will be able to leave a comment after signing in
Sign In Now