So what do feel like eating this Sunday? Are you in the mood for some sushi? Well, here’s an amazing recipe you’ll thank us for.
What can I sprout?
Mung bean, adzuki, alfalfa, clover, lentils, fenugreek, garbanzo, soy, sunflower seeds, wheat, rye- most nuts, seeds, grains, and legumes.
What do I need?
- glass jar: half a gallon or larger depending on how many you are sprouting.
- a mesh screen, cheesecloth ( rubber band to hold down cloth) or sprouting screen.
- filtered water
- organic seeds ( seeds should keep for a year or so in a cool spot or refrigerated)
How do I make?
First rinse the seeds by covering with water, shake and drain out water. Use one part seed to three parts water in a wide mouth jar. Cover seeds with water and soak overnight. Drain well the next morning, then cover the mouth of the jar with mesh screen and keep in a warm dark place. Rinse daily, ideally morning and evening.
Keep jar upside down at a slanted angle for better drainage. Dish racks work really nice for this. Continue rinsing daily for a few days until sprouts form. Remove hulls, rinse well and store in the refrigerator for up to a week. Best to store in glass jar. Save rinse water for cooking, pets and/or plants.
For sunflower sprouts:
The sprouted people have an in-depth description on a variety of ways of growing all types of sprouts. Click the link for sunflower sprouts. I chose to go the planting in moistened soil route. The bed I am using is 2ft x 2ft. I simply moistened already rich soil, planted the seeds, watered and they grew in 3 days. I couldn’t believe it. Maybe it was beginners luck, currently giving it a second go…
And now for a recipe to let those sprouts SHINE…
SPROUTED SUPERFOOD SUSHI
- 1 large zucchini or 2 small
- 1 handful fresh basil
- 1 handful raw sunflower seeds soaked and sprouted or toasted
- 1 handful mung bean sprouts
- 1 avocado
- 1 lime
- 1 beet
- 1 TB tahini
- 1 tsp apple cider vinegar
- 1 TB Udo’s oil blend or olive oil
- sea salt
- veggie peeler
- cheese grater
- paring knife
- jar for sprouting
- Wash zucchini and make long strips with a veggie peeler, about 1 inch wide. set aside.
- For pesto: in the food processor: blend sunflower seeds, basil, tahini, oil, pinch salt. set aside
- Grate beet on big holes of the cheese grater
- slice avocado thin
- To assemble: lay zucchini strip flat on a plate. smear pesto from top to bottom. Sprinkle beets and mung beans on top. place 1 avocado slice in the middle. roll up from top to bottom keeping veggies tight. make ahead, but eat it the same day.
My handsome devil at my feet, the birds, crickets, and bugs all singing their song. Harmonious rhythms, orchestrating delicious sounds makes me smile deep inside. So much life coexisting together, surviving, thriving and dying all in this very moment.
Every day a fresh start. Each moment so rich you can taste it. Staying present in this moment, not looking forward or back, but doing my best to authentically show up for this moment here right now.
A lifetime of lessons, a change of perspective, a new idea born, all in one moment. Look beyond what is obvious, peel those layers back and check it out. Breath, feel it, experience it, taste it, keep growing, keep harmonizing and spreading the love, knowledge, and wisdom.
Cheers to sprouting life,