Archive for Soaked/Sprouted

Kaniwa and avocado salad with orange balsamic vinaigrette

I don’t have the proper keyboard to spell this ingredient correctly (missing the squiggle over the n), but it’s a new one on the supergrain scene here in America. Like most “superfoods”, it’s actually been keeping people in other parts of the world healthy for quite a long time. It’s a lot like quinoa; they are apparently cousins. It’s smaller, though very similar to red quinoa in appearance. Nutritionally, it packs the same punch as quinoa in terms of protein content and vitamins and minerals. I also read today that it’s a good source of quercetin, which might explain why I finally decided to try his new food that’s been in my pantry for quite a while. I do happen to have a little sniffle and quercetin is a natural antihistamine. So, this just might come in handy as we move I to allergy season.

Anyway, we are doing a hot kaniwa cereal at the cafe this weekend, enjoying the unique texture which I’m told is similar to grits. On the savory side, mixed with creamy avocado and the crunch of shredded carrots and cabbage, plus a little bite of red onion and topped with an orange vinaigrette, it’s really a lovely and nutritious spring salad.

I like to soak all of my grains, so I had to strain my kaniwa with a very fine mesh strainer. This recipe is written for soaked grains. However, if you choose to cook without soaking, the benefit of this over quinoa is that it does not contain the bitter saponins and therefore does not elrequire rinsing from a taste perspective.

1 cup kaniwa, soaked overnight, drained, and rinsed
1/2 cup water
1/2 teaspoon salt

1 avocado, diced
1 cup shredded cabbage
1 cup shredded carrots
1 small red onion, finely minced (another good source of quercetin, btw)

1/2 cup olive oil
1/4 cup orange juice
1-2 teaspoons balsamic vinegar
1 teaspoon coconut sugar, optional
Pinch salt

Boil the water and add salt. Add the kaniwa, cover, and reduce the heat to a simmer. Cook for about 7 minutes, stir, then remove from heat and leave covered for another 15 minutes. Cool to room temperature. Meanwhile, prepare the Avocado, vegetables, and dressing. Add cabbage, carrots, avocado, and red onion and stir to combine. Pour the dressing over the salad and stir well to combine. Taste and adjust seasonings. Enjoy!


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Pan Roasted Shiitakes and Millet

Shiitake mushrooms are millet are, to me, a perfect match.  I haven’t exactly thought about why, but maybe it’s that the earthiness of the mushrooms is complemented by the sweetness of the millet.  Maybe it’s the slight chewiness of the mushrooms against the softness of the millet.  Maybe it’s the colors.  Who cares, really, because they are delicious together.

Both components happen to be grown in Colorado, by the way, so this is a dish that can be done with 100% local produce for most, if not all, of the year.  If you use large, very mature mushrooms, you’ll need to remove the stems, but if you get the baby ones from the Farmers’ Market, you don’t even have to trim them.  Feel free to substitute other kinds of mushrooms if you like – this is also great with a mixed bag of exotic mushrooms.  FYI – the proper way to clean a mushroom is by wiping it with a damp paper towel.  Mushrooms are porous, so if you immerse them in water, they will get water-logged.  That said, for his recipe, I give them a quick rinse and throw them immediately onto the hot pan…

  • 1/2 lb baby shiitake mushrooms, roughly chopped
  • sea salt
  • 2 Tablespoons olive oil
  • 1 large shallot, minced
  • crushed red pepper flakes
  • 1 bunch leafy greens, chopped
  • 2 cups cooked millet (see this recipe for cooking instructions)
  • 2 Tablespoons good olive oil for finishing
  • Optional – a protein such as sprouted French lentils, roasted chickpeas, or grilled tempeh

Heat a large skillet over medium heat.  Give the shiitakes a quick rinse and put them into the hot pan.  Sprinkle with sea salt, cover, and leave them for about 4 minutes.  Move the mushrooms to the side and pour a little olive oil into the space you created.  Add the shallots and crushed red pepper flakes and cook until the shallots are soft, then add the chopped greens and sprinkle with salt.  Spread the cooked millet on top to keep some of that steam in and cook until the greens are wilted.  Turn off the heat, stir in the mushrooms, taste, then adjust seasonings.  Top with the protein of your choice and enjoy!

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Crispy Mung Beans with Seasonal Vegetables

I’m loving these crisp mung beans with warm cooked vegetables right now with this cold and rainy weather.  Once it warms up, though, I know I’ll appreciate how quickly sprouted mung beans cook and I think I’ll be coming up with ways use them in salads, maybe in dips, etc.  This particular recipe does call for sprouting, then cooking, then sauteeing the mung beans and that might seem fussy, but it’s really not a whole lot of work on your part and you can just do the first two steps at once, then saute the mung beans with vegetables when you are ready to eat them.

I’ve been asked quite a few times lately about why I would sprout something and then cook it, thus destroying the enzymes present in the sprouted food.  Many people associate sprouting with raw foods diets, but the purpose behind sprouting actually applies to both raw and cooked foods.  Imagine a seed in its raw, unprocessed state.  It’s dormant, waiting for the proper conditions to enable it to grow.  All of its nutrients and enzymes are neatly tucked away, encapsulated in its hull.  When it’s soaked in water, it begins to soften and open up.  When you create the proper conditions for sprouting, the seed actually starts to grow and its enzymes are freed to neutralize the enzyme inhibitors and anti-nutrients that were at work to keep it dormant.  In nature, a sprouted seed has everything it needs to grow into a plant.  In our diets, all of the nutrients that were bound up prior to sprouting are made available for our bodies to utilize.  When kept raw, we get the benefit of all those enzymes to help us assimilate those nutrients.  When it’s cooked, the enzymes are destroyed and we have to call upon our own enzymes to help digest it, but it still has many more nutrients available for us to digest because it’s been through that germination process.  I believe that our bodies are fully capable of digesting both raw and cooked foods, though each individual has a different optimal ratio of cooked to raw foods which might even vary by season.  I know that I personally do better with certain foods when they are cooked, though this is much more the case in Winter than in Summer.  At the same time, I want to optimize my food for my body, so I soak and/or sprout my grains, beans, nuts, and seeds even when I am going to cook them so that all of their wonderful nutrients are spilling out before my body even needs to do any work to digest them.  I tend to keep my nuts and seeds raw, lightly steam my grains, and cook my beans until soft and this is what works best for me.  Most sprouts can be eaten raw, so you can experiment and see what works best for you.

I typically like to use split mung beans for soups, veggie pancakes, etc.  Split beans won’t sprout, though, so whole mung beans are the ones to use here.  Whereas I find the hull to be sort of unappetizing in soups, I really like how it crisps up in this recipe.  FYI – you can buy pre-sprouted and dried mung beans (as well as lentils and quinoa), and that’s great to know in a pinch, on a trip, etc.  But, do keep in mind that going that route transforms a very economical food to a much pricier one.

  • 2 cups whole mung beans
  • water for soaking
  • 2-3 Tablespoons olive oil
  • 4-5 scallions or 1 large clove of garlic, minced
  • 2 medium carrots, cut into matchsticks (or throw in some leftover roasted sweet potatoes)
  • 1/2 medium head of cabbage, roughly chopped
  • 1 medium head of broccoli, stems peeled and chopped, florets chopped separately (or chopped leafy greens)
  • red pepper flakes
  • salt, to taste

To sprout the mung beans: put them in a bowl large enough for them to double in size and fill the bowl with enough clean water to cover the beans by a couple inches.  Let the beans soak overnight.  Drain the beans into a large colander, rinse well, and set them aside.  Rinse and drain the beans well every 6-8 hours until they sprout.  How long this will take depends on the temperature of the room, as well as how long you want your sprouts to be, but count on a couple days.  How much they sprout it totally up to you.  I like to keep the sprouts relatively small, about 1/2 the length of the bean, but you can taste them along the way to see how you like them best.  Once sprouted, fill a medium pot with enough water to cover the beans and bring it to a boil.  Add the beans, turn the heat down, and simmer them for about 10 minutes, or until soft.  Drain the beans well.  At this point, you can store them in the fridge until you are ready to use them.

When you are ready to eat, heat a large saute pan over medium heat, then add olive oil and the sprouted beans.  Sprinkle with salt and cook for about 5-7 minutes, or until they crisp up a little on the outside.  Move them to the side of the pan and add the scallions, carrots, cabbage, and broccoli stems.  Cook the vegetables for about 4 minutes, then add the broccoli florets, sprinkle it all with salt again, and cook until the broccoli is fork tender.  Sprinkle with red pepper flakes and salt to taste.  Enjoy!

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Millet and Roasted Vegetables

Since I posted the injera recipe last week, I think I’ll stick this Ethiopian theme through – so next week you can probably expect a recipe for an Ethiopian stew that will bring it all together.  This will give you time to perfect your injera so you can have enjoy the full experience.

I have tried cooking millet a few times in the past and have never quite gotten the light, fluffy texture I’ve envisioned.  It always seemed like it didn’t quite cook through the middle, so there was a bit of a chalky crunch that wasn’t quite right for me.  I have been meaning to give it another try now that I am soaking all of my grains and I find that they cook so much better that way, but just hadn’t gotten to it yet.  I was inspired the other day as I was preparing an Ethiopian stew for lunch for a Kundalini teacher training session.  My new friend Ria, who is doing a fabulous job of helping me with the Market (thank goodness), told me about a yummy meal she had cooked the previous night using millet.  I happened to have a whole bunch of soaked millet ready to go into the dehydrator, so I scooped some up and gave it a try and was so happy that I did.  It was light and fluffy, mildly sweet, and delicious.  I ended up serving it with the stew and it was the perfect compliment.  Even Joshua, who hasn’t been fond of millet in the past and also isn’t partial to green split peas, which were the main component of the stew, devoured it happily.  It was a hit with my teacher trainer friends, as well, so it comes very highly recommended!

In case you aren’t very familiar with millet, it is a little, round grain most commonly used here in the US as birdseed, but popping up more as a crunchy component to baked goods, in granolas, etc.  It can apparently be gray, white, red, or yellow, but I’ve only seen yellow millet.  It is the most easily digested grain, in fact it’s the only grain that is alkalizing to our bodies.  It’s rich in B-vitamins, magnesium, potassium, and zinc.  Cooked, I find it reminiscent of couscous; actually, couscous was originally made from cracked millet (now it’s made from wheat/semolina flour).  It is thought to have originated in Ethiopia and I have read that injera is sometimes made from millet flour rather than teff, but is also consumed as a pilaf grain or porridge in many other cultures.

So, on to the recipe…please note that you’ll need to soak the millet for about 8 hours before you use it in this recipe, so be sure to include that time in your plan.  Also, this may be a lot of roasted vegetables for the amount of millet – I typically taste (read:scarf) a lot of the veggies while they are cooking and/or want to have some for other meals, so I’ll roast a bunch and just use what seems right in the recipe.  Feel free to use any seasonal vegetables.

  • 1 large head of cauliflower
  • 1 small bunch of broccoli (flowerettes and trimmed stalks)
  • three medium sweet potatoes
  • extra virgin olive oil
  • 1 clove garlic
  • salt, to taste
  • 2-3 Tablespoons ghee or olive oil
  • 1 small red onion, minced
  • 2 teaspoons grated ginger
  • 1-2 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1/4-1/2 teaspoon berbere spice blend (or a pinch each of cayenne and fenugreek)
  • a dash of cinnamon
  • 1 cup millet, soaked overnight
  • 1 cup water for cooking
  • a splash of olive oil or a bit of ghee
  • 1/4 -1/2 teaspoon salt

Heat your oven to 375 degrees.  Cut the cauliflower and sweet potato (without peeling) into small bite-sized pieces.  Coat vegetables generously in olive oil and stir in the minced garlic, then  spread them out on a baking tray or trays, more or less in a single layer.  Put them in the oven (no need to wait if it isn’t quite up to 375 yet).

While the veggies are roasting, heat a medium saucepan over medium heat.  Add the ghee and the onion and cook until the onion begins to brown, then add the ginger, garlic, and spices and cook another minute or so.  Add the water and bring it to a boil.  Rinse the soaked millet and add it to the pot once the water boils, then cover the pot, turn the heat to medium-low, and let it cook undisturbed for 20 minutes.

When the millet is done, fluff it with a fork and replace the cover.  When the vegetables are soft and browned, stir them into the millet.  Taste and adjust seasonings as necessary.  Enjoy!

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For some reason, injera has come up a lot lately and it seems that people either really, really want to know how to make it, or they don’t know what it is.  The latter seems like a good place to start…injera is a traditional Ethiopian flatbread that is made from teff flour and is used as a utensil to scoop up thick stews and porridges.  Most recipes call for three days of fermentation, so it has a pleasantly sour taste.

Teff is the smallest grain in the world and it packs a powerful punch.  Because of its small size, it mainly consists of bran and germ, the healthy components of grain that provide fiber and protein.  Teff has a high calcium content and is relatively high in the amino lysine compared to other grains.  You can feel the strong, vital energy in this grain when you eat it.  Teff ranges in color, but is relatively to very dark and it has a strong, rich flavor.  It is my understanding that Ethiopian restaurants here in the US typically make injera from teff and wheat flours, rather than solely from teff, which is the authentic way to make it.  So as not to shock our American palettes, I suppose.

While I cannot make any claims as to the authenticity of my injera, since I’ve never been to Ethiopia, my method is traditional with the exception of the fact that I use whole grain teff rather than teff flour.  I like to keep things simple and fresh, so I avoid pre-ground flours and this is an easy way for you to do the same, assuming that you have a blender.  It’s made like a crepe and turns out to be a deliciously sour, spongy flatbread perfect with Wat – an Ethiopian stew seasoned with berberé spice – a recipe we’ll revisit at another time.

This is a simple recipe, though it does call for some planning ahead.  The only tricky part is finding a strainer that is fine enough to let water out, but keep teff in.  I have a cone-shaped strainer that is works well for small amounts as in this recipe.

  • 1 cup whole teff
  • water for soaking
  • 3/4 -1 cup spring water, or as needed for blending (must be spring water)
  • 1/4 teaspoon sea salt

Soak your teff in a bowl overnight in enough water to cover.  In a very fine mesh strainer, or one lined with cheesecloth, drain your teff and rinse well, then drain again thoroughly.  Place drained teff in a blender with 1/2 cup spring water and the salt and blend, adding more water until you can make a smooth batter that is thin, but not watery.  Pour it into a glass or ceramic bowl and cover with a clean tea towel.  Set aside for 1 1/2 to 2 days, or even as long as 3 days, giving it a stir and a smell periodically to see if it has begun to sour.  A darker liquid will rise to the top – this is good, just stir in back in.  The batter is done when it smells pleasantly sour; the smell is a little stronger than typical sourdough, but has elements of that same piquant smell.  You’ll want to make your injera as soon as it gets to that place, because if it goes to far, it starts to smell a little smoky and that’s not what you are going for.

When you are ready to make your injera, heat a flat skillet, preferably cast iron, to medium.  When a drop of water sizzles wildly, it’s hot enough.  Pour about 1/4 cup of the batter into the middle of the pan and tilt the pan so the batter moves toward the rim of the skillet to form something resembling a circle.  Allow it to cook a couple minutes, until the edges start to pull away from the pan and it’s cooked through to the top.  Place on a plate and continue until the batter is gone, stacking the injera one on top of the other and inverting another place on top so they stay flexible.  Use the injera to scoop up a thick soup or stew – maybe a berberé-spiced lentil or split pea soup, maybe a dahl or curry, whatever you want, really.  Enjoy!

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Kitchari Cleanse and Kitchari with Quinoa, Curried Winter Squash, and Sautéed Greens

Several people asked about my kitchari cleanse after I mentioned it a couple weeks ago, so I would like to share a bit about it with you.  In case you aren’t familiar, Kitchari is a porridge made with mung beans and basmati rice and mildly seasoned with ginger and dahl-like spices such as cumin, turmeric, coriander, etc.  Eating only kitchari is considered a “mono-diet” (eating just one food) and the theory behind it is that it provides enough sustenance to keep most people going for the duration of the cleanse (usually 3-10 days), but gives your body a rest from digesting the myriad of foods we typically eat in a day.  I decided to do it because I was feeling very ungrounded and “spinny” and, while most cleanses or fasts would be totally outrageous for me (especially in mid-Winter), simplifying my diet seemed like a really appealing idea.

So, what’s so good about kitchari?

  • Mung is the most easily digested type of bean.
  • The combination of beans and rice makes a complete protein and, as evidenced by the cuisine in many areas of the world, provides good, solid, satisfying nutrition.
  • The spices typically used in kitchari aid in digestion, among other things including decreasing inflammation
  • Kitchari can be made in many variations to suit individual preferences.
  • It is absolutely nourishing, warming, and delicious – a true comfort food that’s good for your body.

Why might one do a kitchari cleanse?

I cannot necessarily speak to all of the reasons, but after doing it myself, here are some benefits as I see it:

  • It can help change less-than-optimal eating patterns.  For example, I ate more sweets than normal over the holidays and then continued to crave sweets as a result.  Doing the cleanse helped me regain my blood sugar balance.
  • It can be used as an elimination diet.  Assuming you feel good eating kitchari, you can add foods you are questioning back into your diet slowly to see if they change how you feel.
  • It helps create more space and awareness around eating.
  • It gives your body a rest, as I mentioned before, but I find that it also gives your mind a rest.

I did the cleanse for a few days and have been on a modified version of it for the past couple weeks.  I went into it thinking I would just stay on it until it seemed like the right time to get off and, while I have had some non-kitchari meals, I’m still finding that I am enjoying the simplicity of the (modified) cleanse.

Even during the true kitchari-only days I added some variety by serving it in different ways (with the rice in it, with the mung beans in a separate bowl next to veggies and rice, and using different vegetables either as garnish or stirred into the soup).  And, in case you are wondering about snacks, I did eat fruit sometimes between meals.  After the first few days, I started to replace the rice with quinoa for one meal, or eat mung bean pancakes with grains and veggies on the side instead of the porridge version.  Then, I started to use red lentils, which are a little harder to digest than mung, but still very digestible, for one of the meals.  Now, I am eating kitchari or something close to it for 2 meals a day and eating something different for 1 meal; when needed, I eat other foods for snacks, as well.  I’m not being rigid about it, because that would defeat my purpose, as our state of mind while we eat also has a significant effect on our digestion and assimilation of nutrients.

Doing the kitchari cleanse was not difficult and I feel much better as a result.  I’m glad to be off my little blood sugar roller coaster and I feel more grounded and clear.  I will definitely keep it in mind when I need a little pick-me-up in the future during the colder months.  Since I don’t think I’ve ever read about a cleanse or fast without seeing a warning to talk to your healthcare provider before undertaking any major dietary changes, I’ll pass on that warning too…

I’ve posted recipes in the past for mung bean pancakes as well as kitchari, but here’s another version.  It’s simple, with just parsley cooked in, but I like to garnish it with Curried Winter squash cubes and sautéed greens.  It’s not traditional kitchari, but it’s a delicious variation.

  • 1 cup split mung beans (can also use red lentils or other small lentil or bean), soaked 2-8 hours
  • 3 Tablespoons ghee (or olive oil for a vegan version)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/8-1/4 teaspoon cayenne
  • pinch asofaetida*
  • 1 strip kombu, optional (can be soaked with the beans)
  • 1 heaping Tablespoon grated ginger
  • 1 cup finely minced parsley
  • lime juice, to taste
  • salt and pepper, to taste
  • Cooked quinoa (or grain of your choice) for serving
  • Curried Winter squash cubes and sautéed greens for garnish

Asofoetida, also known as “hing”, is a spice used as a digestive aid and commonly paired with beans for that reason.  The smell of the raw spice is strong, to say the least, and has been compared to stinky feet, so it needs to be stored in an airtight container.  However, it mellows when cooked and is thought to have a taste reminiscent of sauteed onions and garlic.  Just a pinch of it is all you need.

Rinse the soaked mung beans well and set aside.  Heat a large pot over medium heat, add the ghee and cumin, and cook for about a minute or so, then stir in the turmeric, cayenne, and asofoetida.  Mix the beans into the spice mixture, then pour enough water over the mixture to cover it by 2-3 inches, add the kombu and ginger, and bring it to a boil.  Once it boils, turn the heat down to low and let the soup simmer until the beans and soft and creamy.  Add the parslty, 2 tablespoons of lime juice, 1/2 teaspoon salt, and a few grinds of pepper, stir well and give it a taste.  Adjust seasonings as needed, keeping in mind that this is a cleansing meal and should have just enough salt to pull the tastes together.  Serve over quinoa and garnish with plenty of curried squash cubes and sautéed greens.  Enjoy and be nourished!

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Grain Sprouting 101

Well, I think it’s time for a lesson on sprouting.  Don’t click away, it’s really, really simple, really!  You don’t need special equipment or special knowledge – just bowls, strainers, and fresh, clean water, plus whatever you are sprouting, of course.  I’ll focus here on whole grains, but the same concepts apply to beans, nuts, and seeds.  I’ll also focus on the simplest way I know.

So, why bother sprouting?  Think about what happens when you buy seeds to plan in your garden, or when someone does.  They are dormant, waiting for the proper conditions to bloom.  Sprouting opens up the seeds so vitamins, minerals, amino acids, proteins, and phytochemicals are active and available.  In addition, sprouting is thought to neutralize or at least decrease anti-nutrients, phytic acid in the case of grains, which are compounds in food that interfere with nutrient absorption.   And, it makes the grains more alkalizing.  So, essentially, you get a lot more bang for your buck by soaking and sprouting your grains.  And, honestly, it’s hardly a bother…

What will you do with your sprouted grains?  There are a lot of options.  They can be steamed and eaten as you would any cooked grain, with the added benefit of all that extra nutrition.  They can be used to make bread – sourdough, yeasted, tea breads, or raw breads.  They can be dried in a food dehydrator or low oven and ground  into flour, or made into raw crackers or cereals.  You can dehydrate them and store them in a jar to use in any of the above ways at your convenience.

What you’ll need:

  • bowls large enough to accommodate the food you want to sprout, plus water to cover by at least a couple inches
  • wire strainers (or sprouting jars*) large enough to accommodate the sprouted grains, which will have expanded to take up 2-3 times the space of the original quantity; or nut milk bags for very small grains like amaranth and teff
  • plenty of fresh, clean water
  • if you are going to dry and store your sprouts, a food dehydrator or trays for your oven

*It’s not necessary to buy special sprouting jars.  If you are going to spend money on something, I would recommend buying additional wire mesh strainers, which can be used for other things too, or using mason jars with a screen inserted to allow for easier draining.  You can purchase the screens, which fit into the part of the mason jar lid that screws onto the jar, at McGuckins if you are here in Boulder and I’m sure they are available at most kitchen stores.

You can sprout as many grains as will fit into your sprouting apparatus; we’ll use 1 cup here just for the sake of simplicity.  If you are using a larger quantity of grains, you’ll want to increase the water level above the grains proportionally.

  • 1 cup of whole raw grain, such as quinoa, buckwheat (not roasted), amaranth, teff, or barley, wheat, spelt, rye, etc if you eat gluten grains
  • clean (not tap) water
  1. Rinse the grain, then put it in a bowl or sprouting jar with enough water to cover the grain by 1-2 inches. The amount of water absorbed will depend on the type of grain and the amount used; if you use a larger quantity, you’ll want to cover the grain by 3-4 inches or more.
  2. Set the soaking grain aside to soak overnight. Some grains can be soaked for shorter periods of time before sprouting, but I find it simplest to just soak them all for 6-8 hours.
  3. Drain the soaked grain, then rinse thoroughly. If you are using a strainer, you can just spray the grains, stirring from the bottom to be sure all the grains are rinsed.  If you are using a sprouting jar, you can fill it with water, swish it around, then drain; repeating this a few times to get a thorough rinse.  I find it much easier to use tap water for the rinsing, then I give it a final rinse in filtered water.
  4. Set the rinsed grains aside.  Put the strainer over a bowl to catch drips; or invert the sprouting jar over a bowl.  You want to be sure that the grains are damp, but not sitting in water, so they need to be in something that will allow draining and a little air flow.
  5. Rinse the sprouting grains periodically until they are sprouted to the desired length. A general rule of thumb is to stop sprouting when the “tail” is about the size of the grain, but this is a matter of preference.  Just the process of soaking the grain begins the sprouting process and results in the benefits of sprouting.  Longer sprouting times increase nutrient levels, but you may prefer the taste of the shorter sprouts.  Either way, the nutrition of your grain will be significantly improved over the dormant grain.
  6. Use sprouts immediately, store them covered in your refrigerator for 2-3 days, or spread them out on dehydrator sheets or baking trays, then put in dehydrator or oven to dry. If you have a dehydrator, the grains will dry well at 105-110 degrees.  If you are using your oven, turn it to its lowest temperature (this varies considerably depending on the age of the oven), allow it to heat up, then turn it off and put the grains in to dry.  You can turn it back on periodically to warm it up, but try to keep it at a temperature where you can easily touch the trays with your bare hands without getting burned.  Even if the lowest setting is 300 degrees, as it is on my oven, you don’t have to let it reach that heat.  Stir the grains around periodically and, if you need to use the oven, just take them out before heating it up, then put them back in when you are finished and it’s cooled down a bit.
  7. Store dried grains in sealed containers (mason jars are great for this) and keep them in your pantry.  They will keep quite well.

Several recipes on my blog use soaked and/or sprouted grains; Sprouted Lemon Poppyseed Bread is a fun one!

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