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It’s About Sprouts

June 29, 2010 by greg Leave a Comment

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.
Filed Under: Uncategorized Tagged With: egg whites, eggs, lentils, mung beans, sprouted peas, sprouts

Morning Medley

April 9, 2009 by greg 1 Comment

The sun is shining and work is calling. I made a quick and healthy breakfast before I headed out the door this morning. I love to flash sauté vegetables and then cook them with eggs. This has fresh asparagus and canned garbanzo beans in it. I added just a tiny hint of an Indian hot lime pickle for some depth of flavor. The eggs were scrambled with the vegetables. I used one whole egg and three egg whites to cut down the fat of the yolk. Sometime I just use all whites but I find a little bit of yolk makes for a more satisfying egg dish that is less watery and rubbery. It was SO good. Now I’m off to work.

Filed Under: breakfast Tagged With: asparagus, egg whites, eggs, garbanzo beans

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