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?Share on Facebook