I bought a bunch of sprouting seeds from mountainrosehers.com and didn’t really know what to do with them. I tried sprouting them in a tea cup … and it worked but not 100% … luckily I stumbled upon this instructional video from mountainroseherbs.com that showed me some better ways to sprout my alfalfa and chia seeds.
How To Make Fresh Sprouts With Sprouting Seed
I tried the sprout in a jar thing. I didn’t have the mesh screen top so I just put some tin foil on it and poked a bunch of tiny holes with a toothpick. In about a week I had a jar brimming with alfalfa sprouts. I was quite impressed with this technique. However, I think I used too many seeds … so I cut it back to 5 teaspoons of alfalfa seeds this time. Check it out! We used our sprouts for juicing.
Until next time, I send you peace love, and good energy.
PS: I am really sorry I haven’t been posting as much. I am in my last semester of my undergraduate career and I have been insanely busy applying to law schools and getting ready for the next journey of my life. Luckily, my efforts have paid off and I have been accepted to law school and blessed with scholarships! I hope to get back to blogging soon about all things healthy and green, especially for those of us on a busy schedule. So stay tuned for the exciting new things I will be sharing on how to stay healthy and live green on a very busy schedule. I thank you all for all of your support and love of this website. ❤
I have said it before and I will say it again: I hate salads! I don’t really know why … they taste good. I suppose it is because I find chomping on a bunch of leaves less-than satisfying. Thus, I have been on a very serious quest to make a salad that I want to eat … not just something I “get through.”
My Sweetie has always told me that I have to put fun toppings on it so I will eat it. Well, I took his advice and swapped it. I have created a salad that is MOSTLY toppings with salad leaf sprinkles… yeah … you read that right. My creation could have a hundred or more variations to suit your tastebuds …
What you will need:
- a giant bowl
- a can of chickpeas, drained and rinsed (I use an extra-large can – or you could use two cans if you like chickpeas as much as I do)
- avocado, chopped
- a large tomato, chopped
- a large cucumber, chopped
- kale, spinach, or you leaf of choice
- fresh herbs such as parsley and cilantro
- goat cheese crumbles to garnish
- flax seed to garnish
- other yummies: broccoli, seeds, nuts
- 1/3 c. tahini
- 4-6 T. of olive oil
- 1 lemon, juiced
- 1/4 c. water
- salt & pepper to taste
- other yummies (a pinch or two): cumin, smoked paprika, ground coriander, turmeric, garlic powder, cayenne
- Whisk tahini dressing ingredients together in the bottom of the giant bowl.
- Add chickpeas, avocado, cucumber, tomato, and herbs.
- Tear small pieces of kale on top. (I used purple kale – YUM!)
- Toss. Add goat cheese and flax seeds.
- Boom! Salad of many toppings with a little bit of leaf. MAGIC!
I find this recipe to be hearty, satisfying, and filling. It is also versatile because you can take what ever your favorite salad toppings are and turn them into the main event. Have fun salad-ing!
Until next time, I send you peace, love, and good energy!
Posted in Salads, Side dishes
Tagged avocado, chickpeas, cucumber, dressing, flax seed, galric, goat cheese, kale, letuce, natural, organic, salad, tahini, tomato