I have been sprouting for over 10 years, and about 6 years ago I tried something that changed my sprouting experience for the better. Dare I say my sprouts now come up perfect thanks to this one thing I use, and oddly enough , not many in the sprouting world even know about it, or at least they don’t share this info on websites, that I’ve seen.
What is this magic ingredient?
Sprouting garbanzo beans, aka chickpeas, is so simple anyone can do it, and it’s fun for kids too. I find one of the best ways to get kids to eat healthier is to get them connected to the food they eat, sprouting and gardening will get them so involved in the process that they will want to eat what they grow, well for the most part if you can’t garden that then definitely take them to the nearest organic farm or orchard once in a while. A chia pet is nothing more than sprouting, yes u can eat the chia sprouts too.
Almost any recipe that uses garbanzo can also be made using sprouted garbanzo. I soak and sprout my beans before cooking. Sprouted beans will be much less gas forming, even just soaking for a few hours will make a difference. I sprout until the tail just pops out, which for most beans as grains takes 1-3 days.
Yield 1 cup dry = 2.5-3 cups soaked/cooked
Sprouting time 2-4 days
How to sprout garbanzo beans:
Rinse 1 cup of dried beans.
Place beans in a large non-reactive bowl, or half gallon size mason jar.
Fill the container with 4cups of water.
Add 2 Tablespoons of 3% food grade hydrogen peroxide.
Cover container with a cheese cloth or towel to keep bugs out. Set aside and soak for approx 6-8 hours, or overnight.
The beans will swell up to about 2 to 3 times.
Rinse the beans 3 times with water, or until the water rinses out clean.
Drain and spray with 3% food grade hydrogen peroxide.
Cover with a sprouting lid or cheese cloth and turn the jar upside down at about 45 degree angle, so air can flow in and water can drain out.
Continue to rinse-drain-spray-cover-air out Every 8 hours. Repeat this process until desired sprouting amount.
I prefer a very small tail, this way the beneficial enzymes are there, gas is gone and it still tastes like a chickpea. Once the tail turns to a sprout and grows leaves it will start to get a “green” leafy taste.
Rinse, drain and towel dry, store in dry container in fridge.
Can be eaten as soon as the tail pops out. I prefer to blend them and make a sprouted hummus or dip, or cook them.
-most websites will tell you to use only water. Since I started using the food grade 3% hydrogen peroxide my sprouts sprout faster, stay fresher longer and never get a smell or mold.
-do not use peroxide you find in a grocery store or pharmacy. They add stabilizers that are not food grade, meaning not edible.
-I purchase 1 gallon of 35% food grade hydrogen peroxide from Guardian of Eden. It will make about 11.5 gallons of 3%, and last many years if kept in a cool dark place, and is cheap. I will give lots more info about the many uses of hydrogen peroxide in a future post.
-take care not to get peroxide on your hands, if you do rinse them thoroughly, they will be white for a while but it goes away in an hour or so. See peroxide label for further instructions and safety information.
-beans can also be sprouted in a wrapped up layered cheese cloth instead of a mason jar with a sprouting lid. Follow the same directions, hang it up over the sink or a bowl to allow proper circulation and drainage.
-there are many other containers that can e used for sprouting, essentially the process will be almost exactly the same.
-sunlight is not required, actually keep them out of the sun will help the sprout pop out a little faster and keep them from turning green. If you want to make the sprout grown leaves then put them in sunlight after sprouting for 4 days. In this case the sprouts will be best be used for eating as micro greens, or planting.
Brownies with a special surprise. These brownies taste amazing and have a great texture. Not at all what I expected from a gluten free, vegan, black bean brownie.
I’ve made it twice already and they get eaten up really fast. Luckily I got a picture of it before it this time.
Recipe for vegan gluten free black bean chocolate chip brownies:
1/2 cup rolled or quick oats, coarsely ground
1 1/2 cup black beans, precooked
1/2 cup pure maple syrup
2 Tablespoons Ground flax seeds
2 Tablespoons Carob powder (or cocoa powder)
2 Tablespoons coconut oil (or other vegetable oil)
2 Tablespoons almond butter (can substitute w oil, coconut or other non dairy milk, or any nut butter)
1 teaspoon cinnamon
1 teaspoon vanilla paste (or vanilla extract)
1 teaspoon almond extract (or vanilla extract)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
2/3 cup chocolate chips
+2 Tablespoons chocolate chips
Preheat oven to 350 F
Oil a brownie pan (not necessary if using non stick – I use 9×9 deep pyrex glass so I lightly brush it with coconut oil).
In a food processor blend all the ingredients except for the 2T of chocolate chips). Blend on high until smooth.
Pour into baking pan and sprinkle remaining chocolate chips on top.
Bake at 350 F for 20 minutes (check after 15 minutes),bake until toothpick poked into middle comes out clean. If using smaller than 9×9 it will take a little longer because it will be thicker.
Cool before serving. Refrigeration makes it more firm, which is really good. Store in sealed container, preferably in a refrigerator if not eaten within a few hours.
-I made this first with coconut milk instead of 2 T of oil, it took a few more minutes to cook, but came out the same.
-can also be baked in a muffin pan lined with parchment cups, fill about 1/4 high, if higher just bake longer. The batter will not rise but too thick may burn the outside before it completely cooks inside.
-quick or rolled oats can be coarsely ground in a food processor. I generally make 2 cups at a time because 1/2 cup is too little for my food processor.
- this recipe is thick so a food processor will work much better than a blender.
-if using a blender prepare to scrape down the sides frequently. A hand blender will work better than a container blender.
-if using canned beans be sure to drain them, if they have salt already in them you can omit the salt in the recipe.
-If cooking beans 1/2 cup dry should make 1.5 cups cooked. Be sure to soak the beans for a few hours to get rid of the excess gas. Kombu seaweed will reduce the gas as well. When I don’t have time to soak I always use a piece of kombu. I also always soak dry beans, sprouts, rice, etc, will about one tablespoon of 3% food grade hydrogen peroxide. The peroxide will make the soaking-sprouting process go faster and ensure that nothing contaminates the water, and if any beans had any type of bacteria it will clean it. While this generally doesn’t apply to black beans, it will cut down soaking time and reduce the gas of the black beans.
One sleeping morning while emptying the dryer I got a green surprise. A green crayon made its way into the dryer. On the bright side, if we wanted to wear green for St. Patricks Day, we had plenty now.
I searched the Internet and what I found actually frightened me, seriously why use Wd40 in a dryer? Too much of a risk in my opinion.
So I searched my house instead and here is what worked…
-scrape off any pieces.
- Run the dryer for a minute on hot.
- put a few cups of hot water and a few sprays of Clorox green works all purpose cleaner (I knew I would find a use for it some day).
-with gloves on dip a magic eraser or a scouring pad (the rough side of a dish sponge), into the water-cleaner. And scrub.
The hotter the water and dryer are the easier it will come off.
I used a rough small brush for any corners or areas hard to get to w the sponge.
When the dryer cooled off I would turn it back on and while waiting I would dump out the water-cleanser mix and make a new one, so be sure to only make a small amount at a time. It will turn the color of the crayon very quickly anyway.
It took about 5 rounds and some arm muscles. While most of it wiped off easily some streaks took more work.
In my dryer there is a fabric piece that lines the edge of the drum, most of the crayon came off it, however it is still stained green. I tested the dryer many times and it hasn’t stained any clothes. I will go back in periodically and clean that piece again.
As for the clothes.. Well would I wear this?
No I wouldn’t.
Even the black clothes had bright green on them, and every piece has lots of staining, so nothing was really worth the effort in trying to clean. They will make good smocks for gardening, art projects, etc…
When a good friend was visiting, her daughter was eating perfectly colored apple slices. I thought to myself, that must be a super fresh apple because not since I lived in California have I had an apple that didn’t turn brown within minutes of being cut.
I then noticed something was in the container with the apples, and that is when my friend told me her secret… JUICE!
Genius, just pure genius!
She reminded me how fruit salad always has some sort of juice in it and that keeps all the fruit from turning color.
So I tested it out. All I has on hand was mango juice, and so I sliced up an apple, covered it in a little juice, making sure each piece got some juice on it. I gave my boys half to enjoy, was delicious! And then left some out on the counter, surely that would turn it brown right? No, for 3 days it sat out uncovered and still the apple was perfect in color and was even crisp! I also put some covered apples in the fridge and they did just a little better. Of course we only are the ones from the fridge.
The fun was not only eating apples with a special mango taste but also drinking the juice. Almost any juice will work, apple, pear, orange, mango…
Now this is bottled juice, not raw, but when I make raw apple juice I will test it out. The juice I used was pure juice and water only. I do use raw fresh orange juice in my carrot apple salad which keeps the ingredients fresh.
I just read this great article
How to be a perfect parent in 5 easy steps… Or never
Not only was it hilarious, but it inspired me to write something that has been on my mind, and being talked about in my parenting momma circles. That’s being a “good” parent.
Spoiler alert: there is no such thing. At best there are some general (vague) guidelines we learn from our society. Like don’t let your kid run around a pool – guess what I do that.
In my insomnia and feverish moments today I got to think, (yeah what mom has time for that?). Thanks to my husband who is a great partner in this parenting game.
So I confessed to a friend that I don’t think I’m a good parent, (but couldn’t finish my thought at the time so here it is) nor do I think I’m a bad one. I’m a parent taking it moment by moment, trying to be happy, or at least find myself there eventually, usually after walking away from a screaming kid to take a breath.
I am the parent who values sleep, especially when my kids sleep. And I have tried it all, every day something else works. Many call me an attachment parent and u know what? I’ve come to dislike (ok I’m being polite I hate it) that term. I feed my children GASP non- organic food, and have at many times abandoned the term vegan (did u know I hate labels). I did the cloth diapering thing, and organic disposables, my 2nd child now wears target brand diapers. I don’t want a screaming kid on my hands, so if he has that pizza with his cousins, or takes a few McDonald’s fries from his friend, so what? Does it really matter in the grand scheme of things. No! All your children want is what is joyful to them, so let them be joyful, even if it means your wall gets some abstract art (and not on paper). If you had a stressful day weaning your 16 month old because your feeling like your going to mentally go insane, and your 5 year old has a screaming fit, and u haven’t slept in days taking care of the sick 5 year old who got you sick, and you happen to temporarily lose it and yell, it’s ok.
So what am I saying? Be who you are!
if you really want to take your kids for a bike ride without helmets the 2 blocks to school, do it, have u seen the norm in other countries? If you feel you need to keep your child backwards in a carseat until they start grade school – hooray for you.
That person who is trying to give you advice, you know that friend w no kids, the grandma in the supermarket, your child’s teacher who looks to have it all together (you know she doesn’t right?) They all doubt themselves. So take what you want from it. Pave your own path. Be the best you can be according to your standard, and if u can’t do that it’s ok.
And you know what? You will be ok, your kids will be ok! The planet will be ok!
So no I don’t strive to be a good-bad parent. I strive to be a happy one.
Parenthood is a crazy ride, just trying to enjoy it when I can.
No-bake easy to make brownie bites. Can be made raw.
-Mix equal amounts of each:
Almond butter – or peanut butter (or nut butter of choice)
Cocoa powder, my favorite is Rapunzel
Maple syrup, agave or liquid sweetener of choice
-Form into balls or any shape you like.
-Chill in fridge for at least an hour uncovered.
Will keep for weeks in a sealed container refrigerated.
For Raw ingredients: be sure they all clearly state raw on the package.
There is some debate on agave nectar, any liquid sweetener can be used, such as pure maple syrup or if your not vegan use raw honey.
Inspired by the flavor of yesterday’s Gluten free vegan waffles my husband made, specifically the almond extract and cinnamon, I made a yummy granola. Perfect for this chilly Florida morning.
I call this love granola simply because I love it!
1/2C warm water
2T cinnamon maple sugar (mine came from Penn Herb)
2 t coconut oil
1 mashed banana (can use frozen, just be sure to thaw it)
6T flax, ground
2T maple syrup
1T agave or other sweetener (honey works well but not suitable for vegans)
2T unsweetened chocolate powder
1t almond extract
1t raspberry extract
1t vanilla extract
Preheat oven on 325F
Mix all dry in a big bowl. Set aside.
On low heat, mix all wet ingredients in a pan, so the coconut oil doesn’t harden and this will thaw the banana if frozen.
Mix the wet into the dry. Mix well. All ingredients should be slightly moist.
Spread the mixture onto a baking sheet lined with parchment paper. This amount should take up about 2 baking sheet, or put some in baking cups. Lightly press it down. For a baking sheet make the layer 1/4-1/2 inch for granola bars, keep it thin so it cooks well. Baking cups will cook great on top and be crispy, the inside will be softer. For granola mix make the layer very thin, less than 1/4 inch.
Bake 20 minutes for bars or until the top is golden brown. Granola mix will take a few minutes less, stir it after 10 minutes to cook thoroughly.
Light fluffy and oh so tasty waffles. Would go so perfectly with some vanilla bean ice cream and cinnamon maple sugar.
While at a friends garage sale I spotted a waffle iron. She told me that they no longer use it since they started eating gluten free. She then told me of her fond memories of waffle making.
I happily bought it and knew we could make it work. And we did! My husband made awesome vegan gluten-free waffles on the first shot!
3tsp EnerG egg replacer + 4TBS hot-warm water.
2 Cups Bob’s Red Mill Gluten Free all purpose flour
1 3/4 cups almond milk
1/2 cup olive oil, or coconut oil
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
1/4 tsp Madagascar vanilla bean paste
1/4 tsp almond extract
Preheat waffle iron.
Mix egg replacer with the 4TBS of hot-warm water until fluffy
Mix all the dry ingredients until even Add wet ingredients
Mix with whisk until fully incorporated
Spray preheated waffle iron with non-stick cooking spray (or oil of choice – I use Coconut Oil). Pour mix onto hot waffle iron. Cook until golden brown.
Notes: our waffle iron doesn’t flip so we had some sticking issues, we unplugged it and let it cool enough to touch, and then pulled it off, they came off whole.
Buckwheat flour can be used by replacing 1/4 cup of all purpose flour. Bob’s Red Mill Buckwheat Flour doesn’t say gluten free, however for gluten sensitive people it is often ok. Pure buckwheat doesn’t contain gluten, but often the processing of it into flour is done on shared equipment.
I haven’t tried freezing and re-heating because they all get eaten up, but they don’t seem like the type that can be, seems like they would get too hard.
This batter would be great for making pizzelle. Now to get a maker for that!
On a whim I decided to try making my own chips, and they came out great!
My son was slicing some boniatos to make baked fries and he wasn’t pushing down on the potato in the food processor, so half came out super thin and half thick. So I decided to try making chips!
Potato of choice, I happened to be using this white sweet potato-boniato.
Olive Oil or Coconut Oil
Peel the potato (if organic you can leave the skin on, just wash well).
Place in a large bowl. Toss in a small amount of oil and salt, enough to barely coat the pieces.
Heat a fry pan on medium. Once hot place slices on the pan next to each other, do not stack them. Remove from heat as soon as they start getting golden brown. Be sure to pay attention as it will cook very quickly. Only remove the ones that are cooked, some will take a little longer than others.
Allow to cool for a few minutes without layering. Once cooled place in a covered container until eating (if any last).
Items of Interest:
I came across this interesting book: Boniatos Are Not Boring by Richard Grayson – I found out that boniatos are known as a South Florida tropical sweet potato! Yup I will be growing these when I have the space. We eat about 2 large Boniato potatoes a day!