Sprouts for Dinner!

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Don't just stuff your sprouts in sandwiches and salads. Try putting the tender, crispy greens in a whole range of dishes and enjoy . . .

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.