This was made from the leftover grilled onions, peppers, mushrooms and garlic from the other day. I used a low carb, whole grain lavash bread (only 100 calories for the entire lavash!) and spread it with my cashew pimento cheese, toasted it in the toaster oven and then sprinkled it with alfalfa sprouts, raw tomatoes and some diced red onion. This was my breakfast.. not much to look at, but very delicious.
I marinated cooked lentils in dijon mustard, Braggs apple cider vinegar, olive oil, oregano, stevia and of course, garlic. I used that as my salad dressing as well. The rest of the lentil salad is just cucumbers, red onions, radish and fresh tyme, baby greens avocado and a sprinkle of walnuts. The cashew cheese was made very soft, out of cashews, onion powder, garlic powder, miso, lemon juice, green olives, roasted red peppers, paprika, cayenne and salt/pepper blended with water and agar powder. The crostini is just my homemade whole wheat french bread, grilled and rubbed with garlic. This was lunch
My lovely sprouts, drying on a platter. I use a 64 oz glass Mason Jar and specially made lids (you can find the lids on the links later in the post) to sprout most of my seeds. When they are done, I rinse them well and lay them on a platter for a day or two to dry and green up. I make sure to turn them over several times a day and line the platter either with paper towels or a clean dishcloth. This batch probably made around 10 cups of sprouts and cost me a whopping 50 cents! I buy organic seeds online at The Sproutpeople or Mumm's.. one of them is in Canada and one is in the States, but both companies delivered great products and have a wealth of infomation on their sites.
I love sprouting... I usually have at least 4-5 different types of sprouts going and they are a delicious, very cost effective way to eat your veggies. Plus, if you have kids, it is a fun science project for them and will make them excited about eating healthy food! Yay Sprouts!!