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I've been making some changes lately. For one thing, I found out that tahini isn't so good for you. It's made from hulled sesame seeds, and once the seeds are hulled, they quickly go rancid.
I've been adding sea vegetables to my diet. At first they don't taste so good, but after you've been eating them for a while, you get used to them, and they taste fine.
I cook them in with my sprouted rice, along with 1/2 teaspoon of turmeric (for liver and gallbladder), kale, collards, and some sliced radish.
Most people would consider it a strange breakfast, but I kind of like it now. I especially like knowing that I'm eating something healthy.
It's feeling like fall here already, and I wanted to make something that felt like comfort food. So I made a cheese-free macaroni adapted from a recipe in the Moosewood Cookbook.
You can get sprouted grain pasta, but this isn't that. I used brown rice penne, which you cook first and drain. Then I added shredded green cabbage, sliced red onion, chopped carrots, sliced mushrooms, chopped scallions, caraway seeds and black pepper. The sauce is made from raw tahini, lemon juice, and a little salt. Toss everything and bake covered for about 50 minutes at 350 degrees.
I wonder if cooked sprouted brown rice would be good in place of the pasta.
Have you seen the new sprouted tofu made by Wildwood? Of course I like the flavored baked ones, but the plain is healthier.
The soybeans are sprouted before being made into tofu, making it easier to digest and more nutritious than regular tofu. You can get it at Whole Foods Market.
This bread is interesting. I wanted to try making bread without yeast, so this is just sprouted wheat and barley flours, a little salt and water. I mixed the ingredients together, kneaded the dough 300 times, and let it sit for 24 hours. Then I kneaded it another 100 times, let it sit for four hours, and baked for 1-1/2 hours at 350 degrees.
It has a very sour flavor and is very dense, but it's good!
I like this on top of cooked sprouted brown rice. It's fruity, but not as sweet as jam. It's frozen mango chunks and frozen raspberries cooked together in a little water and then mashed with a potato masher.
The mangoes are sweet and the raspberries are kind of tart. A great healthy dessert!
Everyone is barbecuing for Memorial Day, so I decided to do something with liquid smoke. This is steamed cauliflower, carrots, onion and a slice of rutabaga pureed in the Vita-Mix with cooked sprouted brown rice, a garlic-rosemary herb blend, salt, and a little liquid smoke.
It's good, but a little too bitter. I think next time I'll leave out the rutabaga.
This is like pumpkin bread, but made with cooked, mashed yams instead. I used sprouted brown rice flour, the mashed yams, pumpkin pie spice, chopped pecans, and a little agave nectar.
The rice flour makes it chewy.
This is a nice spring soup, and it's another one with that great green color! I steamed a Gold Yukon potato, two small sunchokes (Jerusalem artichokes), some onion, and some peas. Then I put all of that in the Vita-Mix with some fresh dill and a little salt, and topped it with sliced green onions.
I thought this would be good with fresh mint, but they didn't have any at the market, so I went with fresh dill instead.
The sunchoke flavor is surprisingly strong, so don't use too many of them.
Here's another good pudding. I put cooked sprouted brown rice, orange marmalade (fruit only -- no sugar), carob powder and a little water in the Vita-Mix, and blended until smooth.
The combination of carob and orange is great. It's better if you let it sit in the refrigerator overnight to allow the flavors to blend.
This afternoon I made a banana bread using sprouted brown rice flour -- no wheat. It turned out good! It holds together well and slices nicely, and has a strong banana taste.
I used Gogo Rice Sprouted Brown Rice, which is available here at Whole Foods Market. I ground two cups of it into flour in the Vita-Mix, then added a pinch of salt, 1 Tbsp. baking powder, 3/4 tsp. baking soda, a handful of walnuts, three mashed bananas, one cup water, and 1/4 cup agave nectar. Bake at 350 degrees for about 40 minutes.
