#59 – Danielle
When we were little kids, my cousin and I used to think it was hysterical to put fake ice cubes (the ones with the spiders inside) in people’s glasses of soda! Thanks for the giveaway – I’d love to try Zevia!
Congrats Danielle! Email me your address and I’ll get the soda sent to you asap!
I have another great giveaway tomorrow too (or maybe tonight if I can get my act together), so if you didn’t hit the jackpot this time, there’s still hope.
Before I sign off, I want to share with you my latest adventure…in the world of sprouting.
Gena was the first person to introduce me to sprouting. Thanks to her approach to all things raw, the world of un-cooking has never been so enticing. And after reading Brendan Brazier’s book this summer, I have been itching to get down to business.
After getting back from Hawaii, I set right to work. Literally. I went to the store to get mason jars before I was even done unpacking.
For some reason, sprouting has always intimidated me. I’m not sure why. It just seemed overly complicated.
Turns out, it’s not. It’s actually the most simple food prep ever.
You don’t need fancy tools or hard-to-find items (cheesecloth?). You just need a jar and paper towel.
I rinsed the quinoa once with water first (and discarded the water). Then I added more water (enough to submerge all the quinoa).
You are supposed to leave it soaking for 6-8 hours, so I just left mine overnight.
The next morning I drained out the old water, rinsed the quinoa with new water, and re-drained it, leaving the partially sprouted pseudoseeds in a semi-damp state.
As the day went on, I made sure to re-rinse and drain them every few hours.
Before I knew it, there were little green sprouts popping up left and right. Easy as that!
The water does all the work…I just documented the process.
The next question was what to do with sprouted quinoa?
You can’t go wrong with avocado, so I centered a salad dish around that.
Avocado Quinoa Sprout Salad
- 1/2 avocado
- 1/2 cup chickpeas
- 1 medium carrot, chopped
- 2/3 cup quinoa, sprouted (yield will vary)
- 1 tsp lime juice
- 1 tbsp extra virgin olive oil
- salt & pepper to taste