Wrap and Spin Tip

I've been aiming for more raw foods in our diet and any easy idea that incorporates that into my life, the better. I have plenty of filling ideas to put into sandwiches and wraps that are raw, but what to put them in? Bread, tortillas, pitas and crackers are baked. Chips, for dipping, are fried. Hmmm...something raw? Well, how about romaine lettuce?

We now regularly enjoy using romaine for wrapping around our favorite filling. Whether the filling itself is completely raw or not, doesn't matter...just knowing that I can enjoy things without heavy breads is quite nice actually.

Now I can have lettuce tacos, or hummus with veggies all wrapped up. And children love having a lettuce "boat" to fill and eat taco style. Your normal salad looks more fun all put into some leafy lettuce or romaine at lunch time. That crunch make you feel like you still ate something crispy like chips or the taco shell you miss.

Nothing beats lettuce washed and then spun dry with a salad spinner. Here's the style we have. I just wish it were bigger! If you eat any salad (and you know you should be!), then you'll need something to dry the leaves so that your dressing sticks better and your lettuce will last longer, should you have leftovers.

You can even spin them out in a clean pillowcase. You put your washed lettuce inside the pillowcase, hold closed with one hand, then spin outside (water the lawn =) or inside a shower (with the shower curtain closed around your arm while spinning). More fun and gets the job done!

You can wash and spin out any greens, herbs and sprouts the same way. Having the right tool to make your food healthier is so nice.

What tool has been helpful to you to make your eating better and easier? Please share.

Bean Sprouts

I decided to use my Easy Sprout sprouter again, but this time for bean sprouts! I used a small bean that looks like a black eyed pea, but it was dark red when dry. I'm not sure what they call them here. Sprouting not only enhances the nutritional value of beans, but it helps with digestibility and saves cooking time!

I soaked them about 8 hours. Since I had so many, I cooked most of them up, amounting to about 3 quarts when finished. The ones I separated out for sprouting amounted to 1/2 cup (after soaking). I rinsed them and put them into my sprouter and this is what they looked like after one day...

And the next day...

Aren't they beautiful?



I made sure to rinse them a few times daily as this helps keep them fresh. Since bean spouts should be cooked before eating (exception might be lentil sprouts), I boiled them. Next time I will steam them as this preserves nutrients better than boiling does. I did pop the skins off before cooking, but I don't think you have to.

In my quest to lessen/eliminate the gas problems associated with beans, this has promise! =)

For more on bean sprouts, check out the Sproutpeople.
Click here for a fun printable bean sprout shape book for young children.

Alfalfa Sprouts in Nori Sprout Rolls

I'm having fun in the kitchen again. I love to watch plants grow. Ok, not literally sitting there watching, of course, but sprouting specifically. My children love to see them day after day, growing and changing.

We grew some alfalfa sprouts starting late last week. I used my new Easy Sprout sprouter to grow them. We got a full liter (quart) from only 2 tablespoons of alfalfa seeds! Aren't they beautiful?



We ate them early this week.. very "health nut" style...yeah, hum-hum, they were delish!

Nori Sprout Rolls

ingredients:

nori sheets

miso, any kind you like

alfalfa sprouts, rinsed with pure water

nutritional yeast

cucumber, cut into long strips -I only had the cucumber centers left after making a salad

avocado, long pieces, optional -I would have used them, but we were out. =(

To assemble: Lay out a single nori sheet (rough side up) on a cutting board or plate. Put the longest side closest to you. Spread miso very very thinly (this is a very salty tasting condiment, so a little goes a long way) on only the half closest to you. Layer alfalfa sprouts from left to right onto nori sheet about 2 inches from the edge closest to you. The sprouts will pack quite a bit, so go heavy on these - you'll see what I mean in a minute. Sprinkle on the nutritional yeast. Add the avocado (if using) next, then cucumber strips last.

Rolling: With the nori positioned the same way throughout the assembly, you are ready to roll next. Place your palms out in front of you (as if you were going to play a piano), putting your thumbs at the edge closest to you and fingers on top of the cucumber. Carefully wrap the closest edge over the filling, then roll the nori snugly. The sprouts will condense quite a bit. Seal by moistening the edge of the nori with a wet finger across the top before rolling up all the way. Finish rolling.

Cut into bit size pieces (about 6 or so per roll) and stand on end for presentation.

Click here for the "Sprout People" ...a very fun website for all things sprout related. You will learn so much just from reading this very creatively written site. Here is their link for growing alfalfa sprouts a couple of different ways.