Sprouts for Dinner!

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Then remove the sauce from the burner and add 3 tablespoons of tahini (or any nut butter), 1 tablespoon of butter, 1 tablespoon of chopped chives, and—this is the essential ingredient—1-1/2 cups of alfalfa sprouts. Stir this combination well and reheat it . . . but don't let it come to a boil. Finally, spoon the rarebit over thick slices of your own homemade whole wheat toast ( or a steamed green vegetable) and garnish each serving with pimento strips and sliced olives. (You won't even miss the cheese found in traditional rarebit recipes . . . although you can add your favorite if you so desire.)

SPROUT MUFFINS

To make these quick biscuits, sift together 2 cups of whole wheat flour, 2-112 teaspoons of baking powder, and 1/2 teaspoon of salt. Then melt 1/4 cup of butter, and-after it's cooled slightly-combine it (in another bowl) with 1 egg, 1 cup of milk, and 2 tablespoons of honey. Add 1 cup of alfalfa sprouts (chopped to about 1/8 inch long) to the milk mixture, and pour the resulting liquid into the dry ingredients. Stir the batter briefly-just long enough to moisten all the flour particlesand spoon it into well-greased muffin tins, filling each cup only about two-thirds full. Bake the treats (this recipe makes a dozen) in a400*Foven for 25 minutes.

CARROT CAKE

Even dessert can be a nutritious course when it contains sprouts! For a wholesome and tasty carrot cake, cream 3/4 cup of honey with 1/2 cup of butter, andwhen the mixture is thoroughly blendedstir in 2 egg yolks, one at a time. (Put the whites aside for later use.) Next, beat in the grated rind of 1 orange, 3/4 cup of grated carrot, and 1/2 cup of roasted, finely chopped soy sprouts.

Then, in a separate bowl, combine the dry ingredients: 1-1/2 cups of whole wheat flour, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, 112 teaspoon of nutmeg, and 1/2 teaspoon of sea salt. Pour 1/2 cup of milk into the dry mixture and stir the batter well. Finally, use a wire whisk to beat the separated egg whites until they stiffen into peaks (but aren't dry) . . . and fold them into the batter. Pour the cake mix into a greased 9"-square pan or a 5" X 8" loaf pan, and bake it in a moderate (350°F) oven for 40 to 45 minutes . . . or until a knife inserted in the center comes out clean. (If you'd like to "dress up" the dessert a little, you can frost it with an orangehoney glaze.)

CHIA MARIA

Believe it or not, you can even drink your sprouts, as in this unusual version of a traditional beverage. Two servings of Chia Maria require 2 cups of tomato juice, 2 tablespoons of lemon juice, 1 chopped hot green chili (which is optional), 1/2 cup of chia sprouts, a touch of Tabasco, a pinch of salt, and a dash of Worcestershire sauce (also optional). Simply mix the ingredients together for 30 seconds in a blender, and serve each drink with a sprig of parsley. [EDITOR'S NOTE: Chia seeds aren't sprouted in the conventional manner. Read the sidebar that accompanies this article for more information.]

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