The belly herbologist, Deb Shortis, visited us today with Himalayan travel tales and many great ideas as usual, including many sprouty healthy things.

 

Lentil Sprouts: 

5 tablesps seed, Jar, sieve or sprouter: soak 6-12
hours (12 hrs removes haemaglutinin)
Lentils take only 2 to 4 days to grow. Rinse 3-4 times a day.

Lentil Patties:

1 cup lentil sprouts chopped in a food processor, 1 cup grated tasty
cheese,herbs for taste, soy sauce,finely chopped spring
onions,wholegrain breadcrumbs,1 egg yolk, some stock to moisten if
required…..
drop large spoonfuls into a pan and brown on both sides.

Also
Adzuki beans and Mung beans sprouted with lentils are a lovely mix for
soups and casseroles…
add to dish 10 mis before removing from heat.

 

Sunflower Sprouts:

2/3s cup of UNHULLED sunflower seeds,
a seedling tray or a cut down poly fruit box with holes poked into bottom.
Add a seed raising mix or soil with cocoa-peat or vermiculite
put in tray to a depth of 3 cms.
Soak seeds for 2 hours,drain, then spread across the tray of growing
media. Cover with 2 cms of seed raising mix.
Place in a sunny position, water softly as required probably daily,
don't saturate tho as they could mould.
In about 10 days you will have two leaved open seedlings
that you harvest with scissors close to
the soil, wash the sprouts and use in salads.

 

Chickpea Sprouts:

1/3 cup seeds, Jar or sprouter. soak 8-12 hrs, 2 to 4
days to grow, rinse 3 times per day.

Sprouted Chickpea Homus:

2 cups of sprouted Chickpeas ( from above quantity),tamari, lemon juice,
a dash of apple cider vinegar
and crushed garlic blend in a food processor.
If you'd like add some tahini.

Psyllium Seed Sprouts:

Do not soak the seed, place on a terracotta
saucer and mist spray 3-4 times a day.
Ready in 3-5 days. Its normal for them to be gelatinous. Add to salads.

Psyllium smoothie:

No need to sprout the seed. Just soak seed for 4 hrs
then blend in a blender with
any kind of fruit juice. Pineapple, apple and orange is delish.

 

These ideas were sourced from
"How I can grow and use sprouts as a living food" by Isabell Shipard.
www.herbsarespecial.com.au
I have no hesitation in recommending this book.

ENJOY SPROUTING GUYS….I DO:)

 

KHICHARI – Basmati rice and mung dahl simmer

1/3 cup split lentils (yellow is good)
3 tblesps Ghee (a must)
2 tsps cumin seeds
2 tsps fresh coriander seeds from your garden
1 tblsp fresh mashed chilli
2 tblsps fresh minced ginger
1 tsp tumeric powder
1 tsp asafoetida powder (yellow)
1 small cauliflower
1.5 litres water
1 tblsp butter
2/3 cup of lightly cooked peas
1 cup of peeled chopped tomatoes and
a handful of fresh coriander leaves (from your garden)
1 finger-lime, halved longways for each plate.

(Asafoetida is the resin from a giant fennel plant, that has the taste
of spring onions
and garlic,It is powdered and blended sometimes with cumin and tumeric)

Heat the ghee in a large heavy based non- stick saucepan
Fry the cumin and bruised fresh coriander seeds until golden
add chopped minced chilli and minced fresh ginger
saute' for a few seconds.
Add turmeric and Asafoetida powder…stir it all in
Add cauliflower pieces and stir for 1 min.
Add the rinsed rice and lentils, stir a minute more.
When all coated with spices add the water and bring to boil.
Simmer for 30 minutes until rice and dahl (lentils) are soft.
Before removing Khichari from the heat add….salt, butter,tomatoes,cooked green peas and fresh coriander leaves.
Heat through for a few moments, then serve, with a slice of lime or a finger lime'
Can be served with fresh yogurt and a chapati

Spring is the perfect time for harvesting the ingredients mentioned in this recipe on the far Nth Coast. REMEMBER our garden tells us what to put on themenu:) Happy harvesting

Debbie Shortis
Byron Bay Herb Nursery.
02 66855109