Don't just stuff your sprouts in sandwiches and salads. Try
putting the tender, crispy greens in a whole range of
dishes and enjoy . . .
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As many of you know, there's something almost addictive
about sprouting: Once most folks have grown one
jar of the nutritious little shoots (and
discovered how easy it is to produce salad greens for
merely pennies per day), they've become hooked on the
process. As a result, avid sprouters occasionally have
problems trying to use up the energy-packed morsels . . .
which frequently seem to continue to expand even when
safely stored in the refrigerator!
Well, if you've often thought there must be something
to do with all that nourishment besides simply piling
the sprouts in sandwiches, or sprinkling them on omelets,
salads, and soups... take heart! With a little imagination,
it's possible to incorporate the crunchy tidbits into
every course of a meal . . . from appetizer to
dessert! So, to inspire your culinary
inventiveness, we've put together a sample menu for a
hearty, nutritious supper . . . in which each dish
is built around a particular kind of sprouted seed or bean!
WHEAT BALLS
To kick off any dinner gathering, try these delicious,
natural hors d'oeuvres : Simply mix together 1/2
cup of cream cheese with 1 cup each of sprouted wheat,
chopped-up nuts, and raisins. Once the "dough" is soft and
well blended, shape it into bite-sized spheres . . . and
roll each one in toasted wheat germ or sesame seeds. (Wheat
balls are an excellent be fore-dinner snack, and are
especially appetizing when served with rice crackers or raw
vegetables and tofu dip.)
CREAM OF SOY SOUP
Nothing can warm your insides on a freezing winter evening
better than homemade soup ... and this recipe, which
depends on the nutritious zing of fresh sprouts, can be
whipped up in just a few minutes! First, put 3 cups of
soybean sprouts and 1/2 cup of water in a saucepan and cook
them over low heat for about 15 minutes . . . or until the
shoots are tender. Then force the cooked sprouts—with
their broth—through a sieve, or whirl them in a
blender until smooth. Next, warm 3 cups of milk—in
the pan used to simmer the sprouts—and stir in the
soybean puree. Add sea salt, to taste, and the herbs of
your choice. (You might want to try a little cayenne,
oregano, or celery salt.) Serve the creamy soup steaming
hot, topped with alfalfa sprouts.
ALFALFA RAREBIT
The main dish for your "sprouted" dinner combines the
crunchiness of fresh sprouts and raw nuts with the creamy
texture of tahini (a paste made from roasted and ground
sesame seeds). First, put 2 cups of water, 1/4 cup of
unroasted cashews, 3 tablespoons of cornstarch, 1
tablespoon of whole wheat flour, 1 tablespoon of fresh
minced onion, and 1 teaspoon of sea salt into a blender.
Process the mix ture for 30 seconds, pour it into a small
pan, and warm it over low heat until it thickens.
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