Sprouting Fun
Hiya peoples! How’s things looking in your part of the world?
It’s been CrAzY busy over here with house preps STILL going on (we’ve now had our dining table arrive, our new bedroom suite – sans new mattress but that arrives Saturday – oh it’s sooo good to have a larger bed with my growing belly) and even a great new outdoor setting which we are excited to christen next week for our Australia Day get together – more on that another day and pictures to come!
Plus I am still putting together my free ebook for y’all with some old favourites and also a new recipe that I have been testing out.
And I might just be doing a raw basics workshop in 2 weeks time for some other students from my Natural Wellness class that I attended. Quite exciting.
In the meantime though, I’ve been munching on these suckers.
Remember these from the other night?
Oops! So much for my tomatoes going into a salad or something. They were just too damn tasty.
So something I’ve not done alot of really, but is totally a mainstay of plenty of raw vegan diets, is sprout.
The most common thing I sprout are my almonds overnight ready for my delicious daily almond milk, and I often sprout my buckwheat too.
But these beans were eyeing me off in the cupboard this week.
Black beans (black turtle beans), akuki beans and chickpeas (garbanzo beans).
1st give them all a good rinse.
Then cover them with about 3 x their volume in water.
Make sure not to put them in direct sunlight.
I just put these guys on the kitchen bench, because tomorrow I have other plans for them.
Usually leave them for 16 hours or overnight is a good idea and watch them expand.
Come back tomorrow to see what I do next 
Are you a sprouter and if so, what is your favourite thing to sprout and what kind of recipes do you put them into?
Something to read: Why not check out my guest post over on Vegan Backpacker on advice for travelling Raw/Vegan?
Robyn,
You have a lovely site. I’m looking forward to following all your cooking and traveling adventures.
Best,
Aimee
Thanks Aimee! Great you stopped by!
A free ebook is on the way? YAY!
yeah have you got it yet?
Love sprouting garbanzo beans! I have to expand my list though…cannot wait to see what you make with them!
Ooh what do you make with them? I am not sure if I am going raw or cooked with them. Will see.
I can’t wait for the ebook! (I think I forgot to say that when you first mentioned it.) Also, have to mention that I loved your post on Vegan Backpacker
Super excited to find out what you’re planning/what you do for your Australia Day celebration! I’m going to a party which I’m fairly sure will involve *nothing* raw or conceivable “healthy”. Methinks I’ll be making a rather enormous green smoothies before I go
This post on sprouting is also really great timing, as it’s something I’ve been thinking about recently. One question I have in regards to sprouts (no worries if you don’t know the answer!
) and also the macadamia cheeze recipe, where they’re left out at room temperature for long periods… here in Australia, it’s currently 27-30 degrees most days. I’ve been wondering whether that’s a safe temperature, particularly for the “curing” of the cheeses? Have you had any experience with doing it at room temp at those temps?
Gosh, I sound like a worrywart. It’s totally my dad coming out in my genetically
Hey our party won’t have much raw or healthy either – we need to show our friends the typical Australian celebration.
Hmmm with regards to the cheeses, I would maybe put them in the fridge but let me check that. Or actually just not let it ferment for as long. Maybe half the time?
But I did make the cheese at home when it was summer in Brisbane and i left it on the bench…I think it was ok.
And that’s why I love you – your open-hearted and enthusiastic flexibility around food and lifestyle combined with your passion for raw
Thank you for the advice! Maybe I’ll simply wait for the weather to drop to around 20 again
Or put it in the fridge – after all, it’ll still be tasty if it doesn’t completely ferment, I’m sure!
You have convinced me to try out tomatoes in the dehydrator. Can they really be that tasty? Especially borderline moldy ones?
Well kt, I was quite surprised myself actually. They were good. If they are well on their way out though I would really dry them out heaps!
I love keeping a supply of dried tomatoes for raw marinara sauce. I am a sprouter, I have bags of various types of seeds to sprout from chickpeas, quinoa and alfalfa sprouts. It’s so fun to watch them grow.
Yes good idea, I usually do that as well, and sometimes i even grind them down into a powder and freeze them for marinara. Thanks for the reminder. What do you do with sprouted chick peas?
Maybe one of these days I’ll sprout! And love love your dried tomatoes! Mmmm…they do look tasty enough to snack on all by themselves.
Yeah I’ve not been a big sprouter. I’m just too impatient!
I subdcribedbdont know why I didn’t do it sooner!!! I hope I jaw a chance at I’m yormur (I’m sure) so wonderful ebook!
Hey Robyn, thanks so much for stopping by The Kitchenmaid. Your blog is amazing, I’ll be bookmarking it for sure. Re sprouts, my favourites are teeny, tiny rocket and fennel seeds – amazingly spicy and fresh tasting. Good luck with yours!