So sorry it's been a week. I'm very tired tonight and am making myself do this since I've made the commitment to. It's been a long week!
I have some new and exciting recipes for ya'll! This week I discovered my love for sprouting grains and beans. So far this week I made some sprouted spelt flour and sprouted lentils, which I then turned into a salad and a peanut curry. YUM! In our family we try to stay away from gluten. Our oldest has a pretty serious sensitivity to it, but after staying away from it for years, we have been able to slowly reintroduce it back into his diet by soaking and sprouting. If your new to this, doing either soaking or sprouting helps to predigest the enzymes in the grain or bean, making it easier for your body to digest and absorb the nutrients. There is actually an anti-nutrient called phytic acid present in grains and beans, and soaking and/or sprouting helps to neutralize this acid. I truly believe so many of our health problems today come from not soaking and sprouting our grains/beans. I have been soaking for over a year now, but am even loving sprouting more! Sprouting actually increases the nutrient content of what you are eating! For example, with sprouting spelt, it then contains up to 5 times the vitamin C and increases the complex B vitamins substantially! To me this is very important, my adrenals crashed last summer and B vitamins are so important to healing adrenals and other hormonal imbalances. I know you are now thinking "that sounds WAY to complicated!!" But trust me, it's really not! I used to think the same exact thing, which is why I never did it. But here is a great video that shows just how easy it is. So now here are some recipes you can use with some of your sprouted things!
Sprouted Lentil Salad
1 cup Sprouted Lentils (I used the red lentils)
1/4 cup grated or shredded Parmesan cheese
2 tbsp balsamic vinegar
1 tbsp olive oil
Toss together and enjoy! Even the oh so picky man of the house loved it!
Thai Peanut Curry
1 onion, chopped
1 tbsp coconut oil
2 cans coconut milk
1 cup peanut butter
3 tbsp red curry paste
2 tbsp fish sauce
1 tbsp palm sugar
3 cups sprouted lentils
2 red peppers diced
Heat skillet with coconut oil and saute onion until soft. Add the red curry paste and cook for about 2 minutes, or until fragrant. Add coconut milk, peanut butter, fish sauce, and palm sugar. Mix well and let simmer 10-15 minutes, until flavors begin to mingle. Turn heat to low and add diced peppers and lentils. Serve over Thai rice noodles or jasmine rice.
So I tried to take some pictures of all this goodness but honestly my camera stinks for food shots. Sorry, I'm just not cool like all the other bloggers out there :) Hope you enjoy the yumminess as much as I did!