- Choose organic, dried mung beans and rinse them well before soaking.
- Keep in mind that mung beans will at least double in size during sprouting, so only prepare as many sprouts as you can eat in about 4 weeks.
- Place your mung beans in a bowl full of drinking water. Soak overnight for about 8 to 12 hours and then rinse and drain them. Return the beans to the bowl or if you have space leave them in the colander and cover with a cloth. Leave in a cool place while the beans sprout.
- Rinse and drain the beans well every 8 hours. Watch your sprouts grow over the next few days. You can stop sprouting after 2 days when the tails are about 1/4 to 1/2 inch long, or keep them growing up to 4 days for large, plump sprouts.
- Finish sprouting by giving your beans a final rinse and then placing them in a container in the refrigerator. Sprouts should last about 2 to 6 weeks; however, it will depend on the length of sprouting and amount of moisture on the beans when you placed them in the refrigerator. Make sure that you smell the sprouts for spoilage after 2 weeks and toss them if you are in doubt.
Thursday, February 25, 2010
Tuesday, February 23, 2010
1 1/2 cup Whole wheat flour
2 Tbls applesauce
2 Tbls Sesame seeds (be creative add what you like!)
1/8 tsp Salt
Dash of your favourite seasonings
1/2 cup Cottage cheese
Mix all ingredients except cottage cheese
Put cottage cheese into a blender, blend until smooth.
Add Cottage Cheese and mix till a ball forms.
Roll out dough thinly.
Prick dough all over with a fork.
Cut into squares.
Bake at 325 for 20 minutes.
2 cup Whole Wheat flour
1/4 tsp Salt
1/8 tsp Baking soda
6 tbls Apple sauce
2/3 cup Mashed banana (1 large)
2 tbls Honey
2 tbls Warm water
Preheat oven to 350 degrees F.
Combine the flour, salt, and baking soda in a large bowl; stir in the apple sauce until the mixture resembles coarse meal. Add the banana and blend well.
In a separate bowl, dissolve the honey in the warm water.
Slowly add the honey/water to the flour/banana mixture and blend to form a dough that will hold together in a ball.
Divide the dough into 2 equal portions and roll the dough thinly.
Cut out squares or shapes using a cookie cutter.
Arrange crackers on a lightly greased cookie sheet. Or use your silicone mat.
Prick each cracker in 2 or 3 places with the tines of a fork.
Bake for 15 to 20 minutes, turning over once during baking. These crackers should be medium brown. Cool on a rack.
If you want to read why organic is the better way to go I have put a link to a recent Natural News Article.
Friday, February 19, 2010
So this morning I asked Kaitie if I could make a special treat for her and her friends for a party she is going to today. And she asks if I can make a loaf of bread for her to take!!! Not brownies, cookies, or cinnamon buns...BREAD! I guess I shouldn't complain :) So I made her bread! I used a cookie cutter for the heart shape for fun! I hope they enjoy it!
love naan! Naan can be used in so many ways, beside your curry, pizza crust, for you favourite dips, and what ever you can think of! The store bought ones come in so many flavours now! So I have been busy in the kitchen to find the kind I like. This recipe is so easy and you might just have all the ingredients already! It makes 4 but I am sure you can double it if needed. Enjoy!.
- 1 tsp dried active yeast
- 1 tsp sugar
- 1 cup plain flour
- ¼ tsp salt
- ½ tsp baking powder
- 1 tbsp vegetable oil
- 2 tbsp natural yogurt
- 2 tbsp milk
- A dash of your favourite seasoning
and a dash of you favourite seasoning
To bake later or from frozen(thawed) sprinkle with a little water and bake for just a few minutes till heated through out.
Thursday, February 18, 2010
Cilantro (fresh just leaves no stems)
Red wine vinegar
Fresh ground pepper
Chop all salad ingredients, add half to bowl, make a well in the middle of salad bowl and add olive oil, red wine vinegar, dijon mustard, and a little fresh ground pepper. Toss salad, and add rest of ingredients. Enjoy!
Cilantro is a good source of folic acid, and also helps detox heavy metals out of your system including mercury, lead and cadmium.
Spinach also a good source of folic acid, calcium, and whole list of nutrients!
To read more yummy recipes please goto Food Revolution Fridays!
Wednesday, February 17, 2010
Monday, February 15, 2010
Made a lovely loaf a bread today that I would like to share! I did attempt to make Italian bread today as well but it didn't turn out very well. But that didn't stop my family from enjoying it :) This recipe is so easy and works every time! check older post for recipe you will not be disappointed! Enjoy! I know we will :)
Saturday, February 13, 2010
Friday, February 12, 2010
Thursday, February 11, 2010
Tuesday, February 9, 2010
I love lasagna! So I decided to try substituting meat for lentils in my recipe. It worked out well, but next time I am going to add more veggies to it as it was a bit plain.
2 cups dried lentils boiled in a lots of water, drained
2 jars spaghetti sauce
onion, mushrooms, peppers, carrots, zucchini, use what you have in the fridge or none at all.
tub of cottage cheese
egg or 2
spinach (if frozen drain all excess liquid/if fresh fry in pan with little water till wilted, drain)
shredded cheese as much as you like
9"by13" casserole dish
1. Boil noodles as per instructions 12 should work depending on size of dish.
2. Mix lentils with one jar of sauce in a bowl add in any extra veggies.
3. Beat with blender cottage cheese, egg or 2, and spinach. If you have lots of cheese add it too!
4. Using second jar of sauce, spread a layer of just sauce in casserole dish.
5. Lay down 3(or whatever fits)noodles then layer half of lentil mixture.
6. Lay down row of noodles, layer all of cottage cheese mixture.
7. Lay down row of noodles, layer rest of Lentil mixture.
8. Lay down row of noodles, rest of second jar sauce.
9. Add shredded cheese!
Cook at preheated 350 oven for an hour...best to make ahead then freeze then cook again from frozen(for some reason it just tastes better) I usually make 2 at a time, 1 to eat now and the 2nd to freeze. Can substitute lentils for beef or chicken...I use left over roasts or chicken and ground it up with a food processor all the time.
Monday, February 8, 2010
I am stubborn and hate following recipes or being told what to do :) But after making many unsuccessful loaves (lead bread) I have now relented and follow the order of the recipe.
Whole Wheat Honey Bread Recipe Ingredients:
1 cup warm water
1 1/4 teaspoons salt
2 1/2 tsp dry yeast
1/4 cup olive oil
1/4 cup honey
1/3 cup milk
2 cups Whole Wheat Flour
1 1/2 cups All Purpose Flour
In a large mixing bowl combine 1 cup of water (at a temp. of 110 to 120 degrees F) with the salt, and the yeast and mix.
Add the oil, the honey, and the milk and stir until mix.
Mix in the flour and stir until the dough starts pull away from the bowl.
Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth.
Place a small amount of flour in a large bowl and place the dough in the bowl and flip the dough to cover the dough with flour. Cover the bowl with a towel and let the dough rise for approx. 1 hour, the dough should double in size. Note: This may take longer if the room is cold.
Take the dough out of the bowl and place on a lightly floured surface, shape the dough into an 8 inch log.
Loosely cover with towel and let raise for 30 to 60 minutes until the dough raises approx.1 inch around.
This is when I sometimes get creative and make my cuts and shapes on the top of loaf!
Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes. Let bread cool then slice.
4 cups WW flour (also can use regular flour or half and half)
1/2 tsp baking powder
1/2 cup olive oil
1 tsp salt
1 1/2 cups warm water
- Mix together flour and baking powder.
- Cut in oil until crumbly consistency.
- Stir together water and salt.
- Drizzle over dough while mixing to make soft dough.
- Let dough rest for 20 min.
- Divide into 16 pieces.
- Role out into circles.
- Fry on dry pan at medium heat, 20 seconds per side(until bubbles form).
Makes 16 tortilla's
Portobello mushrooms were on sale this week! This is an easy recipe that helps you use up your leftovers. I used leftover chickpea taco mix for mine! And they were so yummy!
leftover taco mix, tomato sauce, be creative?
preheat oven to 400
remove stems from mushrooms and prepare
Mix bread crumbs with seaoning in a bowl/plate.
Whisk egg in different bowl.
Dip both sides of mushroom into egg. Dredge in crumb mix until both sides are coated.
bake in oven 15-20min till mushrooms are tender.
Reset oven temp to 450.
Top mushroom with taco mix and cheese.
Return to oven and bake till mix is heated thoroughly and cheese is melted.
Enjoy this very yummy treat|!
Yesterday while most of America watched the Super Bowl, our family loaded up the car for a "Sunday" drive. We didn't have a plan on where we were going, drove around in huge circles enjoying the beautiful sunny day. Part of being healthy is spending quality time with the ones you love. We had a very enjoyable day!
Saturday, February 6, 2010
1/2 cup toasted walnuts
1/2 cup celery, sliced
1/2 cup seedless grapes
1 apple chopped
3 tbls mayonnaise
1 tbls lemon juice
Wash and chop ingredients, and mix all together! Enjoy!
In this salad we used green grapes, and a green apple...next time we will have to use red fruit...so it doesn't look so boring :)
Friday, February 5, 2010
Easy Cinnamon Rolls
2 cups of white flour
3 teaspoons baking power
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup of butter
2/3 cup milk
3 Tablespoons melted butter
1/4 cup of white sugar
1/4 cup of brown sugar
3 teaspoons of cinnamon
1/4 cup raisins
1/3 cup packed powdered sugar
1 Tablespoon milk
Preheat the oven at 375.
In a large bowl, combine the flour, salt, baking powder, and sugar. With a spoon, stir in the butter and milk and mix for 1 minute or just until it forms a smooth dough.
Roll out on floured board, in a rectangular shape. Dough should be about 1/4" thick. Add melted butter all over top of rolled dough.
Mix white sugar, brown sugar, and cinnamon in a small bowl and then sprinkle generously over the butter. Sprinkle raisins on top leaving a 1/2-inch border around the edge.
With your hands, gently roll up the dough, starting at one long side. At the end of the roll, press the seam to seal the roll.
With a serrated knife, cut the log into 12 equal pieces. Arrange the pieces evenly on a cookie sheet.
Bake the rolls for about 25 minutes or until firm and golden.
To make glaze use a whisk to stir the milk into the confectioners' sugar.
After the cinnamon rolls have cooled, add a white icing to the top.
Serve slightly warm and enjoy!
Today I have Andrew at home with a bit of a mild cold. We never did get the ingredients for the Waldorf salad he was hoping to make yesterday. He was to tired to go to the store yesterday. So that will have to wait till he is feeling better.
Leftovers never get wasted in our house. I always cook extra's just to have leftovers available for new meals. Last night we had yummy leftover roast beef soup! So easy to make, and didn't have to go to the store for any special ingredients! With this recipe you can add what ever you have in your fridge, my soup is never the same one twice. And the best bonus of making your own soup is no MSG, BPA, and you can control how much salt to put in. I don't use any salt. And remember to freeze soup leftovers for handy lunches. I find that I have to freeze leftovers right away if I don't want them to be forgotten in the fridge before they expire. Remember do not freeze meat twice.
Leftover roast beef cut into chunks
Any left over gravy
carrots, onion, peppers, potato, celery, mushrooms, any veggies you happen to have in the fridge!
Favorite spices I used Mrs Dash herb and garlic.
Chop ingredients cook them up while adding as much liquid as you need. boil till cooked! Not to long to make veggies to squishy. Enjoy!
Thursday, February 4, 2010
I was very busy yesterday I achieved non lead bread! And a nice Moussaka!
And today for kids lunches I came up with Dilly Chick Wraps! (I just made up that name)
The Moussaka was a bit dry so I am going to have to tweak my recipe before I share it. But even though it was dry Kaitlyn enjoyed 2 pieces!
Dilly Chicks is my "on no what to make for lunch?" concoction. I was going to make chickpea salad wraps...but Kaitie was I don't want celery, carrots and and all of that. So I had to be creative.
Dilly Chick Wraps
1 cup chickpeas (cooked and cooled)
1 dill pickle
2 handfuls shredded cheese
A few lettuce leaves
2 whole wheat wraps
Use a food processor to mix chickpeas, mayo, and a dill pickle.
Spread chickpea mix on a wrap.
Sprinkle shredded cheese on top.
Roll it up!