Dish - DIY Sprouts

I started sprouting last month and found it relatively easy so I thought I would share how you can make your own sprouts.

What is Sprouting?
- Trick your dried beans or seeds into sprouting without planting them in dirt.  
- Grow your own food, on your counter top or in a dark enclosed space.

Why Sprouting is Awesome?
- Cheap!!!  Buying dried beans is cheaper than in the can or pre-made.  TDH and I's biggest expense other than rent is groceries.  I'm constantly looking to cut costs without effecting flavor or our well-being.
- Healthy.  (Almost) anything that comes in a can or container is filled with salt and preservatives.  Why work out everyday if you are just going to put those toxins right back in with a pre-made meal?
- Easy.  No need to warm up the oven or stove.
- Texture.  I LOVE crunchy foods and now that I cut back on chips and crackers I miss the sensation of chomping on something light.  Sprouted beans are still a bit hard and give my teeth the crunch they crave.

cover with cheesecloth

You will find a few videos on Sprouting but this by far is my favorite.  The couple is hilarious!  

screw on the top

What you'll need
- Mason jar or similar with a 2 part lid (you won't need the center middle top, just the outer rim)
- Cheese cloth or thin screen
- Dried chickpeas, lentils, seeds, etc
- Water
- Patience

To Do List
- Rinse your beans, seeds or lentils
- Toss in the jar, fill with water 3-4" above the beans
- Cover with cheesecloth or screen and screw on the outer rim top to seal
- Soak overnight, drain and rinse again
- Rinse 2-3 times a day, keeping them moist but not soggy (leave the jar on the counter top if you are forgetful like me, I needed the constant reminder)
- After 2-3 days your sprouts are ready to go
- Add to salads, oatmeal or brown rice or try adding to these 2goplease recipes:
Bell Pepper Boats   /   Avo Kale Sprout Salad   /   LGO Brussel Sprout Salad (just add em' in)

2 days later!

funny looking right?

START FRESH + FINISH HEALTHY

Bell Pepper Boats

I'm headed to Belize in 6 days, which means its bikini season in March!  Yikes.  Here's a little recipe I've been using a lot lately to clean up my eating.  My goal for the week is to be a Lean & Green fighting machine.  It's going to be a busy week before I leave.  We just launched a new website and collection at Borelli and I have a few freelance projects to wrap up.  Happy Monday ya'll.  

Bell Pepper Boats (gluten-free, raw, vegan)

Ingredients
1 bell pepper
hummus
garlic paste
sprouted chickpeas or any other bean or vegan protein
spinach, chopped
green onion, chopped (white and green parts)
sun-dried tomatoes, slivered
sunchoke, chopped
nutritional yeast flakes
first cold pressed extra virgin olive oil
salt
pepper

- Wash bell pepper, slice down the middle, scrape out seeds.
- Spread hummus and garlic paste inside each bell pepper half.
- Stuff boats with spinach, chickpeas, green onion, sunchoke and sun-dried tomatoes. 
- Sprinkle nutritional yeast flakes, salt and pepper. 
- Drizzle olive oil.
- Serve with a salad of the veggies you have leftover.

Makes 1 bell pepper boat, good for breakfast, lunch or dinner.

Fava Bean, Avocado and BBQ Tofu Salad

 

Ingredients

1 package EXTRA FIRM tofu

½ c BBQ sauce

       

1 c shucked fresh fava beans

½ c sliced red onion

2 avocados, chopped 

1 tomato, chopped

1 c lettuce

¼ c chopped cilantro

½ lemon

Olive oil

Salt and freshly ground black pepper

Directions

- Drain tofu for 15 minutes ~ Remove tofu from package.  Lay paper towels on a small plate, layer with tofu and top with another paper towel.  Top it off with another plate and find something heavy to place on top.  Draining tofu is the KEY step to cooking tofu, don’t skip it or else your tofu will be mushy L which is fine of you are making chocolate mousse but I’m trying to feed my 6’4” husband!

- Cut tofu into ½” blocks.  Mix ½ c bbq sauce with tofu in a bowl.  Marinate in the fridge.      

- Preheat toaster oven to 375*, line the pan with foil. 

- Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 2 to 3 minutes. Drain and shock in ice water.  Drain again and remove outer skins. (Confession ~ TDH and I totally missed this step and they tasted fine.)

- Bake tofu 15-20 minutes.  Toss at 8 minutes.  Broil for the last 3 minutes. 

- In a medium bowl, combine the lemon juice, olive oil and whisk until blended.  Season with salt and pepper to taste.

- Pour all vegetables into the medium bowl and mix well.  Don’t be afraid to mash up the avocado, it makes the salad creamy sans dairy.  

- Top with baked tofu. 

Such a tease with the Rosemary Cornbread!  Posting recipe on Tuesday

What the F is a fava bean and why is it good for me?  Take a look here ~ fava bean