Sprouted Black Lentils

I’ve been reading about sprouted lentils and beans lately and wanted to try them.  Sprouting is supposed to increase nutrient absorbtion and digestibility.  Also we’ve always liked sprouts like alfalfa and bean, but they disappeared from grocery stores for thevlast few years (that I’ve seen). I think there was a food safety issue, esp. with bulk, non-packaged sprouts, maybe salmonella?  

I used 1/2 cup of beluga (black) lentils.

9 pm – rinsed lentils in strainer, then set strainer in large bowl filled with tap water to soak overnight.


6 am – rinsed lentils well, shook off excess water, placed sieve containing damp lentils in a bowl and covered lentils with pot lid to keep out dust and possible floating cat hair, though we probably eat plenty of that! 


Reserved lentil soaking liquid to water plants with. 

Supposedly whatever nutrients came out in the water will feed your plants.  You can do this with vegtable cooking liquid too, as long as you don’t include salt.

9 am –  Rinsed and drained lentils.


1 pm-

7:30pm –  Starting to see more lentils that are splitting open.

Day 2, 8 am-


Day 2, 2pm-

Day 2, 9pm – Thoroughly rinsed and dried by Will.  Tastes really nice as is, haven’t cooked with them yet.

Teething Cookies

I’m thinking of reviving this cooking blog with new experiments in cooking for my 10 month old niece Olivia.

Our first experiment was a teething cookie, based on a recipe from Weelicious.  We didn’t change much from the recipe.

Teething Cookies 

  • 1 egg yolk, beaten
  • 2 tablespoons vegetable oil
  • 2 tablespoons blackstrap molasses (we used regular, which I think is sweeter, and dosen’t have as many nutrients)
  • 1 teaspoon vanilla
  • 1 tablespoon rice/soy milk (we used unsweetened almond milk)
  • 3/4 cup whole wheat flour plus 1 tablespoon for rolling
  • 1 tablespoon soy flour
  • 1 tablespoon wheat germ (we used toasted wheat germ, available at Bulk Barn)

Preparation

1. Preheat oven to 350 degrees.

2.Mix all liquid ingredients in a medium sized bowl.

3. Combine the dry ingredients in a separate measuring cup and then add to wet ingredients. Blend until mixture forms a ball of dough.

4. Sprinkle whole-wheat flour on a clean surface and shape into a square, about 1/2 inch thick.

5. With a knife cut into 1 1/2 inch logs.

6. Place the logs on a parchment lined cookie sheet.

7. Bake for 10 minutes.

8. Cool on the sheet or tranfer to a wire rack.

9. Serve.

*I wouldn’t start giving these to a baby under the age of 8 months. You always need to be around when baby is eating something they could choke on.

These seemed to be a hit with Olivia, she had one at family dinner and another as part of breakfast the next day!