Hello again my enthusiastic Alkaline eaters!
It has been 3 weeks since I have touched my keyboard I think the expression is AFK. Well life has taken over, literally. My home has been filled with the activity of the New and New life. A beautiful and tiny grand-daughter born on the 14th of July, a new home searched and found for the proud new family (my son, daughter-in-law and grand daughter), renovations starting on a new more functional kitchen! My home has been bursting with sweet newborn cries, food at all hours, abundant baby gazing and cuddling and many happy family visitors.
So I thought it appropriate to cover a little on the topic of Sprouts!
To sprout chick peas place a cup of the chick peas in a wide necked jar. Wash 3 or 4 times then cover with water and allow to stand overnight in a dark place. In the morning drain, place a gauze cover held in place with a rubber band, over the jar. Rinse the chick peas (in the Jar) with water 2-3 times, drain well and sit the jar at an angle to drain (as seen above). Again place the jar in a dark place, washing the contents 2-3 times a day . After a day or so I place mine on the window sill to continue to sprout. They only take 2- 3 days.(all you need is a little shoot and they are ready)
SPROUTED HUMMUS: A recipe:
2 cups sprouted chick peas (organic)
1 cup toasted sesame seeds (organic and unhulled if possible)
1 or 2 umeboshi plums (refer to the benefits bellow)
1 or 2 cloves garlic
1 1/2 dessertspoons organic unhulled tahini
2 lemons squeezed
1 cup of best quality water or more as needed
Place all the ingredients in a blender or food processor adding the water a little at a time (more than 1 cup may be needed) until all well blended.
Because I like to use more of the whole sesame seeds and less of the tahini I prefer it a little chunky in texture and not completely smooth. Also using the whole sesame seeds and less of the paste is less processed and more healthful.
Delicious served with or over your favourite high nutrient dense salad and makes a complete meal. Great to take for work instead of bought low nutrient dense lunches.
In Praise of Umeboshi Plums
Salty sour pickled plums from Japan and used greatly in Macrobiotic cooking. They have a highly alkalizing effect and are attributed the medicinal properties in the Orient of helping digestion, regulating the intestines and having antibiotic properties. It is said that the Ancient Samurais would eat one a day to keep weariness and fatigue at bay!
FROM SING SONG — a NURSERY RHYME BOOK (1873).
O wind where have you been,
That you blow so sweet?
Among the Violets
Which blossom at your feet.
The honeysuckle waits
For Summer and for heat
But Violets the chilly Spring
Make the turf so sweet.