LOCALadk Magazine
Issue link: https://localadkmagazine.uberflip.com/i/760149
Winter 2016 LOCALadk Magazine 58 LOCALadk How to make sprouts: Ingredients - organic sprouting seeds - 1/4 cup Equipment - quart size Ball jar with sprouting lid or cheesecloth Recipe: Put sprouting seeds in jar and fill with 3 times as much water, put lid on - let sit overnight un- refrigerated In the morning drain water, wash sprouts gen- tly with warm water and let drain again. Place jar at 70 degree angle to continue to drain. Leave seeds in a warm, dark location. Wash and drain seeds twice a day for 3-5 days. Seeds can be put in the sunlight the last day to add chlorophyll. Sprouts are now ready to put on sandwiches, salads, soups or eat by the hand- ful! In a food processor or blender, blend onion, garlic and ginger into a smooth paste. In a large saucepan on medium high, heat sunflower oil. Add onion paste. Cook 10 minutes, stir often. In a small bowl mix all spices. Add spices to the pot – stir continuously for 2 min- utes. Add potatoes, toss with onion and spice mixture. Mix in ½ cup water. Bring to a boil, then turn to low and cover. Simmer 10 minutes. Check frequently to make sure potatoes do not burn or stick to bottom. Add tomatoes and simmer. Cover and cook 30-40 minutes, stirring every 5 minutes. Stir in bean sprouts and serve. Not cooking the bean sprouts preserves their nutri- tion. Great with a side of rice and a dollop or two of plain yogurt! Many of these ingredients can be found at your neighborhood farmer's mar- ket or local store that supports the many great local suppliers. Keep it fresh, keep it LOCAL. Winter warming tomato curry with sprouted beans Ingredients: 1/2 cup sprouted bean mix (started 4 days earlier) 1 onion chopped 4 cloves garlic 1/4 inch piece ginger 1/4 cup sunflower oil 6 large potatoes cut in 1" cubes 24 ounces of crushed tomatoes - frozen from your summer garden Spice Mix 1 tsp salt 2 tsp cumin 1/2 tsp turmeric 1/2 tsp cardamom 1/4 tsp cloves 1/4 tsp nutmeg 1 cinnamon stick 3 curry or bay leaves 1 tsp mustard seeds 1 dried hot chili or fresh jalapeno – chopped fine