Here’s the process…put the rice and wheat berries in a sprouting jar (i.e. a jar with a mesh lid). Rinse WELL. The water will come off very cloudy the first few times you rinse it. After a few good rinses, fill the jar with water and allow the grains to soak 8 hours or overnight. Pour the water off, rinse again, drain well, and lay the jar on its side. Rinse and drain every 8 hours or so until you see little sprouts start poking out the ends of the grains.
Pour the sprouted grains into a pan. Add just enough water to see it through the grains, then enough carrot juice to bring the liquid up to a level that barely covers the rice. Lay a piece of kombu on the top. Cover, bring to a boil, then simmer until the liquid disappears. Turn the heat off and let sit covered for at least 10 minutes or until ready to serve. Take the kombu off the rice, fluff it up with a fork, and you’re ready to go!
This is a really easy way to cook rice. Sprouting it makes the nutrients more bioavailable and allows you to cook it with less liquid and a shorter cook time. The carrot juice gives it a bit of a sweet flavor. It doesn’t taste carrot-y at all. The kombu naturally salts and seasons the rice and adds more minerals than regular salt would. This is crazy good, healthy, and easy! You can eat it by itself (it’s that good) or top it off with beans or veggies.
I love Greek yogurt, but it’s really expensive…SO…I have learned to make my own. It’s really not too hard. It took a few batches to get it right, but now it is just as good as the stuff from the store.
I made these today – the recipe (from www.judicialpeach.com) was recently on Freshly Pressed. I have never made caramels before, and it totally doesn’t go with my attempts to improve my diet, but I saw “caramel” and “salt” and couldn’t resist! These were surprisingly easy to make and were really delicious!
This was a fun (and tasty) dinner I made this week. The best part was that my parents were visiting and had to eat it! My dad is a farmer, and he thinks I’m crazy for intentionally growing “weeds” that he sprays to keep out of his fields. Well, my dad the farmer ate burdock and LIKED it. HA! (Weeds =1, Dad = 0)
This is a burdock root. It is really long – this is actually one root cut into four pieces for easier handling. You can either gather your burdock wild or purchase it at an Asian market. It has many uses as a medicinal herb, from supporting the kidneys and liver to aiding digestion. It is full of antioxidants and minerals.
This is a great recipe for herbal cookies that are not too sweet, and are just perfect when eaten along with a cup of tea or coffee. Green tea is full of antioxidants, and nettles have proven anti-inflammatory properties and are great for boosting the immune system. These are the two ingredients I use most when making teas, and this is a fun and different way to enjoy their benefits.
This recipe was a major breakthrough for us. Of all the things I am able to work around, I have not (until now) been able to find a peanut butter substitute for my peanut-allergic son – and it was something he dearly wanted to try. Since his allergist advised us to avoid ALL nuts, cashew and almond butters were out too. He was SO excited when we found a soy version at the store! I brought it home with low expectations as far as flavor, but was pleasantly surprised to find out it tastes amazingly like the real thing. The first thing he wanted to do was eat a “peanut butter” and jelly sandwich. The second thing he wanted to do was make his grandma’s peanut butter cookies. Continue reading →