Sprouting is Fun and Easy!!!
I used to be intimidated by making my own sprouts… now it is a serious addiction. I read this awesome book over the winter called Indoor Gardening: Seed to Salad in Seven Days by Peter Burke. It makes sprouting super fun and easy! I used to sprout in a mason jar and sometimes my sprouts would smell strange or start to look like I really shouldn’t eat them. Then I read the Indoor Gardening Book and it made so much sense. Now I sprout in potting soil with kelp flakes at the bottom, cover with wet newspaper for 4 days (leave them in the cupboard to do their magical sprouting) and then let them hang out near a window to grow and green up for 3-5 days and I have beautiful, delicious sprouts! I just cut them fresh as I want to eat them or add to smoothies. The best part is that when I am done I have a super nutrient rich soil and nitrogen block to add to my compost bin or mix directly into my garden soil. It is a win win situation… it feeds me, my garden, cleans the indoor air and really adds to the feng shui in my home.
I really like Peter’s book because he makes sprouting really user friendly and he breaks it down to be super simple. He has trouble-shooting guides and even recommendations for the types of sprouts that work the best. Pictured above are peas, daikon radish, sunflower, alfalfa, and kale sprouts! I usually start 2 pots every other day so I have a constant supply going. Sprouts are so good for you and have all the nutrients of the adult plant jam packed into the tiny one you are about to harvest… how awesome!!! They are a great food especially over the winter and spring since that is what nature is getting ready to do anyway! I love them and I hope you do too!
Beet Soup with Lemon Dill Sour Cream
So typically it is not a challenge for me to make something that my overly enthusiastic husband will love to eat… except when it comes to beets. I always joke that since he is a DJ he should like “fresh beets.” I know I always say even though I’m vegan I sure like the “cheese” or puns in this case.
Well anyway I had success in my culinary achievements when I made a beet soup that he actually had seconds of and even the next day was asking if we had any of that delicious beet soup left over.
So here is the recipe:
Beet Soup with Lemon Dill Sour Cream
- 3-4 Beets
- 1 Sweet Potato
- 1 Potato
- 1/2 medium onion (chopped)
- 2-3 cups beans (I used black beans)
- 2 cups cooked rice (optional for more texture)
- 1/2 bunch kale or other greens
- 2 cups chopped cabbage
- 1 Lemon
- Salt or liquid aminos to taste
- 1/2 teaspoon each (oregano, cumin, celery seed, chipotle or black pepper)
Wash and cube beets and potatoes (no need to peel them). In a large skillet saute beets with half the onion and half the sweet potato for 5-10 minutes until the beets are starting to get tender. Add enough water to the pan to cook fully cook beets and sweet potato and blend in a food processor or blender. Set Aside.
Then in another pan cook the rest of the onion and cubed potatoes and boil for 10 minutes with the seasonings listed to make a nice veggie broth. I used about 4 cups water, but feel free to use more or less depending on how thick you like your soup. Add the rice, beans, and whole lemon halves after they have been juiced and cook for another 5-10 minutes. I added the kale, cabbage, and juice of 1 lemon at the end since I don’t like my greens very mushy. Add salt to taste and REMOVE the lemon halves. Then add the pureed beet, sweet potato and onion mixture. Remember to garnish with some delicious Lemon Dill Sour Cream (see recipe below).
*side note on why I add the lemon halves to the soup… the skin of the lemon has all the essential oils and a very potent lemon flavor so I like to add them just to up the lemony goodness.
Lemon Dill Cashew Sour Cream
- 1 cup raw cashews (soak them first if you don’t have a high-speed blender)
- Juice of 1/2 lemon + a little lemon zest
- 1 teaspoon dill
- pinch of salt
If using a high speed blender add a little bit of water and blend until super thick and creamy (almost as thick as sour cream). Then put in freezer while heating up soup to thicken and spoon it on top. If using a food processor make sure to soak the cashews ahead of time (at least 4 hours… can even soak overnight for convenience) and only add water as needed. You may want to double this recipe to have some amazing sour cream on hand… keeps in refrigerator for about a week.