\n\tThe belly herbologist, Deb Shortis, visited us today with Himalayan travel tales and many great ideas as usual, including many sprouty healthy things.\n<\/p>\n
\n\t \n<\/p>\n
\n\tLentil Sprouts:<\/strong><\/span> \n<\/p>\n \n\t5 tablesps seed, Jar, sieve or sprouter: soak 6-12 \n\tLentil Patties:<\/strong><\/span>\n<\/p>\n \n\t \n\tAlso \n\t \n<\/p>\n \n\tSunflower Sprouts:<\/strong><\/span>\n<\/p>\n \n\t2\/3s cup of UNHULLED sunflower seeds, \n\t \n<\/p>\n \n\tChickpea Sprouts:<\/strong><\/span>\n<\/p>\n \n\t1\/3 cup seeds, Jar or sprouter. soak 8-12 hrs, 2 to 4 \n\t \n\t \n\tPsyllium Seed Sprouts: <\/strong><\/span>\n<\/p>\n \n\tDo not soak the seed, place on a terracotta \n\tPsyllium smoothie:<\/strong><\/span>\n<\/p>\n \n\tNo need to sprout the seed. Just soak seed for 4 hrs \n\t \n<\/p>\n \n\tThese ideas were sourced from \n\tENJOY SPROUTING GUYS….I DO:)\n<\/p>\n \n\t \n<\/p>\n \n\tKHICHARI – Basmati rice and mung dahl simmer<\/strong><\/span>\n<\/p>\n \n\t \n\t(Asafoetida is the resin from a giant fennel plant, that has the taste \n\tHeat the ghee in a large heavy based non- stick saucepan \n\tSpring 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\n<\/p>\n \n\tDebbie Shortis 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[337,136,336],"class_list":["post-3678","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-dahl","tag-lentils","tag-sprouts"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3678","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3678"}],"version-history":[{"count":5,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3678\/revisions"}],"predecessor-version":[{"id":3683,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3678\/revisions\/3683"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3678"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\thours (12 hrs removes haemaglutinin)
\n\tLentils take only 2 to 4 days to grow. Rinse 3-4 times a day.\n<\/p>\n
\n\t1 cup lentil sprouts chopped in a food processor, 1 cup grated tasty
\n\tcheese,herbs for taste, soy sauce,finely chopped spring
\n\tonions,wholegrain breadcrumbs,1 egg yolk, some stock to moisten if
\n\trequired…..
\n\tdrop large spoonfuls into a pan and brown on both sides.\n<\/p>\n
\n\tAdzuki beans and Mung beans sprouted with lentils are a lovely mix for
\n\tsoups and casseroles…
\n\tadd to dish 10 mis before removing from heat.\n<\/p>\n
\n\ta seedling tray or a cut down poly fruit box with holes poked into bottom.
\n\tAdd a seed raising mix or soil with cocoa-peat or vermiculite
\n\tput in tray to a depth of 3 cms.
\n\tSoak seeds for 2 hours,drain, then spread across the tray of growing
\n\tmedia. Cover with 2 cms of seed raising mix.
\n\tPlace in a sunny position, water softly as required probably daily,
\n\tdon't saturate tho as they could mould.
\n\tIn about 10 days you will have two leaved open seedlings
\n\tthat you harvest with scissors close to
\n\tthe soil, wash the sprouts and use in salads.\n<\/p>\n
\n\tdays to grow, rinse 3 times per day.\n<\/p>\n
\n\tSprouted Chickpea Homus:<\/strong><\/span>\n<\/p>\n
\n\t2 cups of sprouted Chickpeas ( from above quantity),tamari, lemon juice,
\n\ta dash of apple cider vinegar
\n\tand crushed garlic blend in a food processor.
\n\tIf you'd like add some tahini.\n<\/p>\n
\n\tsaucer and mist spray 3-4 times a day.
\n\tReady in 3-5 days. Its normal for them to be gelatinous. Add to salads.\n<\/p>\n
\n\tthen blend in a blender with
\n\tany kind of fruit juice. Pineapple, apple and orange is delish.\n<\/p>\n
\n\t"How I can grow and use sprouts as a living food" by Isabell Shipard.
\n\twww.herbsarespecial.com.au
\n\tI have no hesitation in recommending this book.\n<\/p>\n
\n\t1\/3 cup split lentils (yellow is good)
\n\t3 tblesps Ghee (a must)
\n\t2 tsps cumin seeds
\n\t2 tsps fresh coriander seeds from your garden
\n\t1 tblsp fresh mashed chilli
\n\t2 tblsps fresh minced ginger
\n\t1 tsp tumeric powder
\n\t1 tsp asafoetida powder (yellow)
\n\t1 small cauliflower
\n\t1.5 litres water
\n\t1 tblsp butter
\n\t2\/3 cup of lightly cooked peas
\n\t1 cup of peeled chopped tomatoes and
\n\ta handful of fresh coriander leaves (from your garden)
\n\t1 finger-lime, halved longways for each plate.\n<\/p>\n
\n\tof spring onions
\n\tand garlic,It is powdered and blended sometimes with cumin and tumeric)\n<\/p>\n
\n\tFry the cumin and bruised fresh coriander seeds until golden
\n\tadd chopped minced chilli and minced fresh ginger
\n\tsaute' for a few seconds.
\n\tAdd turmeric and Asafoetida powder…stir it all in
\n\tAdd cauliflower pieces and stir for 1 min.
\n\tAdd the rinsed rice and lentils, stir a minute more.
\n\tWhen all coated with spices add the water and bring to boil.
\n\tSimmer for 30 minutes until rice and dahl (lentils) are soft.
\n\tBefore removing Khichari from the heat add….salt, butter,tomatoes,cooked green peas and fresh coriander leaves.
\n\tHeat through for a few moments, then serve, with a slice of lime or a finger lime'
\n\tCan be served with fresh yogurt and a chapati\n<\/p>\n
\n\tByron Bay Herb Nursery.
\n\t02 66855109<\/p>\n","protected":false},"excerpt":{"rendered":"