Tag Archives: LENTIL SPROUTS

NEW BOOKS and SAUERKRAUT

I have been kind of busy lately.  I’ve had to put off a bunch of things I want to do, like finish up my Raw Vegan Nutritionist Centre of Excellence online course (hope they’ll give me some extra time on account of the virus or some other excuse – I really do want to finish the thing up. More about that later.)

My job went from brick-and-mortar English school to on-line virtual English school over one weekend.  We got about 5 minutes of training,  and then they handed me a computer and said, basically ‘go home and do the job’.  So I’m learning how to do that.

Meanwhile, I’m self-isolated in my building. So, what to do.  I accidentally found some raw vegan books when I answered a dumb question on Quora (have you ever done that?)… So, anyway, someone recommended this book, The Health Seekers’ Yearbook:  a Revolutionist’s Handbook for Getting Well and Staying Well Without the Medicine Men, and it’s by Victoria Bidwell, an author I had never heard of before.   This goes on my “early books shelf” – published in 1990 – how did I miss it?  Anyhow it is really seriously about food combining, nutrition, and lifestyle.  It’s kind of strict, but that’s not so bad.   There are some recipes, but not too many… it’s more about managing a very healthy lifestyle with exercise, positive thoughts, and la la la.  Once I’d found that one, I found another one which is pretty much an encyclopedia  (like 2 or 3 inches thick), again talking seriously about nutrition and raw vegan natural hygiene (food combining).

I’m looking forward to having time to sit down seriously and read through these books (I’ve just looked at the index and, yes, they are influenced by T.C. Fry’s work, among others.)

Then, too, I found Cherie Soria’s book Raw Food for Dummies.  How come I didn’t know about that?  Probably because I’ve been working my way to a minimalist approach toward raw veganism, where you don’t need an arsenal of expensive equipment to be raw vegan. (I’m back to my knife, and my cutting board. Okay, I do have a food processor and a spiralizer.  And a nut grinder.  I’ve always followed Soria, and liked her recipes.  Now I have a book full of them, plus lots of instructions for stuff I had forgotten about. This book was published in 2013.  I think that, by then, I had decided that all the great books had already been written.  Nope!  This is a fun romp, with lots of recipes I’ll be willing to make when I get some time (i.e., not everything is made using a dehydrator or a juicer costing hundreds of dollars and requiring gobs of space)

My other news is my new sauerkraut batch.  When I went in the supermarket and saw a head of cabbage for 59cents, I knew it was time.   So, the day before yesterday, I went into the kitchen, chopped up the head of cabbage, chopped like 4 jalapeno peppers, mixed it all with salt, probiotics, and water, and I am eagerly expecting some delish sauerkraut the day after tomorrow.

Oh, yes! I forgot to mention that I have been sprouting lentils like nobody’s business!  They’re so easy, so fast, so gratifying, and so tasty!  It only takes about 3 days to get a nice quart of lentil sprouts, and they’ll last in the refrigerator for 5-6 days!  Yum!  Now, I am a window farmer!

Now, off to teach another class.

OH! LENTIL SPROUTS!

Although I have loved lentil sprouts since forever, I hadn’t grown any lentil sprouts in a while.  Then, with all this scary stuff going on, and long lines just to get *into* the supermarket, only to find nothing fresh and yummy looking there, I raided my favorite organic market and got 2 lbs of …… lentils!  Then I had to figure out where to get those sprouting lids for mason jars (no idea where my nice plastic one went off to), and it took a week to get some stainless ones from Amazon Prime!  Finally they came, and the project came together.  I’d forgotten how fast lentils sprout and grow!

I put them to soak on Monday night, and, in the morning, they already had little bitty tails!  Rinse, drain, and set the jar in a bowl, so, if they wanted to drain some more, they could. On Wednesday morning, they had grown quite a bit, but I rinsed and drained again. On Thursday, oh wow!  The sprouts were almost an inch long!

Wraps!  I cut the “bone” out of romaine lettuce leaf and spread a little sundried tomato hummus on the two pieces. I  finely chopped some red bell pepper and onion, and sliced 1/4 of an avocado. Then I piled the lentil sprouts on the leaf slices, sprinkled the bell pepper and onion on top, laid out the pieces of avocado, then folded up the leaf and chowed down!  MM! MM! Good!!!!  I’m going to do a repeat performance tonight!

 

 

 

YOU STILL HAVE TO EAT

Yesterday, I scored a nice maitake mushroom, 2 lbs of lentils (for sprouts!),  a zucchini, a nice big cabbage, and 2 tomatoes. I think the zucchini and the tomatoes can wait until tomorrow, but I really do want to try to make a pulled mushroom “barbecue” dish, replete with cole slaw tonight. I have a traditional vinegar/spices (no sugar) barbecue sauce to play with.

Meanwhile, I can’t find my sprouter lid for my mason jars, so I’m off to check out a couple of healthy food markets down the avenue.  Somebody should have them, right?

 

MORE SPROUTS

POST #817
I started up a new jar of lentil sprouts last night.  Although I am famous for not liking to chew (which is why I don’t like lettuce, or anything you have to bite and chew at for any length of time, which is why my food processor is my best friend), I find that I am willing to gobble lentil sprouts by the handful or the bowlful.

Last night’s dinner was the last bowlful of lentil sprouts mixed with the last of the fermented salsa.  I added a little extra virgin olive oil to the mix, and basically gobbled it all up in record time (yes, I chewed! I should have taken a picture to prove it!)

I sure hope these lentils grow as fast as that last batch did (I would sure like to eat more lentils soon).