It seems I’ve been obsessed with sprouting things lately both in the garden and in the kitchen. I love the typical bean sprouts that you can buy in the grocery but I love even more to eat seeds that have just sprouted. I use them raw in salads or sauté them with all kinds of dishes. On the plate above are some sprouted seeds that are just a few days old. From left to right we have sprouted green peas, sprouted mung beans and sprouted brown lentils. As they get bigger they grow shoots and will grow their first leaves. I simply soak the dried seeds overnight, drain and then rinse them two to three times a day.
I used these sprouts to make an egg white scramble recently.
I cooked the sprouts with some shredded carrots, a thai chili and some dried chipotle pepper for a bit of smokiness.
After a few minutes in the hot pan I added beaten egg whites and scrambled them all up together. It was a wonderful quick and easy dinner.
You can sprout all kinds of things including many grains. In addition to those depicted above, I also love to sprout radish and kamut.
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