Here is a recipe for a simple vegetarian chili using sprouted great northern beans that were slow cooked one day before the chili was made. Sprouting reduces the cooking time and adds nutrients and soluble fiber to the beans. Although I could have used conventional cooking for this, I preferred slow cooking since it makes
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Alfalfa sprouts are very easy to grow. Soaking for 4-5 hours followed by 24 hours of sprouting produces uniform sprouts. It is not advisable to buy the sprouts owing to the risk of bacteria. They are rich in protein, vitamin K and other micronutrients. It is a good idea to take in moderation since it
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I have always wanted to try using beets in a cake like the way carrots are used. But beets need some cooking to remove the earthy taste, unlike carrots which are nice to consume in raw form. I decided to cook the beets on the stove and make a puree. Turns out it goes well
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Dried apricots are not as tasty as many other dried fruits and it is best to include it in something sweet to obtain the full benefits of the vitamin A it contains. This is a delicious whole wheat cake with the added flavor of carrots. Vegans may substitute soy yogurt for regular yogurt. Preparation time:
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In many stores here in the U.S, we get beets with their shoots. We tend to throw away the shoots, but they are very nutritious, consumed raw or in cooked form. I would recommend getting organic beets whenever available. It is good value for the money, and we do not have to waste any part
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This recipe uses organic beet greens, which gives the juice a lovely dark color. As the rule goes, the darker the juice, more nutritious it would be since it is rich in flavonoids. The beet greens don’t add any bitterness to the juice, just a different flavor and with some amount of lime and a
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I made a very easy pudding cake with recipe from this web page http://recipes.rodale.com/Recipe/cappuccino-pudding-cake.aspx with a few changes. Reduced the amount of instant coffee and sugar since I’m not a coffee drinker and I made it mainly for the kids. Did not want them to get hyperactive with too much caffeine! Ingredients: For the cake
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This is another delicious way to use the slow-cooked moong sprouts that were made in this post: http://eatingwelldiary.wordpress.com/2013/11/12/slow-cooked-sprouted-moong-curry-with-tomato-gravy/. Makes a quick protein-rich snack. Preparation time: 5 minutes Ingredients: cooked moong- 1 cup canola oil- 1 tbsp. dry red chillies- 1 or 2 mustard seeds- 1/2 tsp. dry urad dal- 1 tbsp. asafoetida (hing) powder- 1/4
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Slow cooking is, in my opinion, the best way to cook moong beans. Takes 4-5 hours on low setting, requires no stirring. The froth build-up on top can be removed with a ladle (this will remove any residual toxins that were not removed by soaking). The flavor is amazing. The slow-cooked beans can be stored
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I use a Victorio seed sprouter that I got from here: http://www.amazon.com/gp/product/B005FVPP04/ref=oh_details_o03_s00_i01?ie=UTF8&psc=1 Benefits of sprouting: Makes vitamins (especially B and C) and minerals more available. Increases amount of soluble fiber  Makes the seed/legume more easily digestible It works well in places where humidity is variable. It is essentially a series of compartments and at the
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