Friday, May 20, 2016

Sprout Burgers (G)

I bought my first seed-sprouter from a local grocery store in the 1980s. The kit included various seeds as well as directions on how and what to sprout as well as sprout-related recipes.

My fascination with sprouts, however, did not last. While I liked the flavors and textures, the  sprouts usually spoiled before I used them. The cycle of sprouting seeds once a year and then, forgetting about them continued for decades.

Unfortunately, because of GMO foods, pesticide and herbicide-laced fruits and vegetables ... I have become more and more concerned about what I am eating. Today, most of the produce I eat is organic. I consume meat on a limited basis and it has to be hormone-free, antibiotic-free, free-range, etc. I also do not eat gluten.

So once again, out came my sprouter! I ordered a variety of wonderful, organic seeds from easily found internet sources and I created a sprout-recipe file which includes snacks, main dishes, garnishes and even a dessert. This time, I will not shelve my sprouter! It is to become a valuable tool.

My Sprout Burger recipe makes use of at least 1 1/2 cups of sprouts. The flavors are so wonderful, I could eat the whole batch myself.

Sprout Burgers

1 1/2 C sprouts ( mung, salad mix, broccoli, lentil, etc)  - use your favorites or a mixture of them.
1 T canola oil
2 T Gluten-free flour
1 T Gluten-free panko crumbs (optional)
2 T milk
1 Egg
1 Green onion, finely chopped
1T green pepper, chopped
1 Rib celery, chopped
1 Clove garlic, minced
Pepper blend
Himalayan salt
1-2 C rice

Chop the sprouts and mix all the listed ingredients in a bowl. (The salt and pepper is 'to taste').
Mix until ingredients hold together. Heat griddle - med-hot. Spray with vegetable oil. Divide sprout mixture into four parts and place each on the griddle. Press each into a pancake-thin patty. Brown lightly on each side. Serve each burger with a pat of butter.

Wednesday, May 18, 2016

Hummus with Roasted Red Pepper (G,V)

I grew up in the age of margarine and I can still remember how real butter tasted the first time my mother served it. At first, I didn't like it and then, all of a sudden, I thought it was wonderful.

Some foods look like they should not taste good, but if a person can get past the visual turn-off, they might enjoy things like snails, frog legs and even tofu!

Unfortunately, most of us eat things we grew up eating and new foods are not always readily accepted. I was not keen to try hummus the first time it was offered. It looked bland and unremarkable and when I did taste it ... I still thought it was bland and unremarkable.

Many years later, I did try a hummus flavor variety packaged by Trader Joe's. I loved one of the combinations the best - the Roasted Red Pepper. I would eat it first and wish the whole container had been filled with this delectable taste treat.

Recently, I decided to make my own Roasted Red Pepper Hummus. It was easy and the flavor - so amazing! Even better than Trader Joe's.

Hummus with Roasted Red Pepper

1 lb chick peas (garbanzos)
Filtered water (optional)
Roasted red peppers
Salt (Himalayan pink optional)
Garlic powder (optional)

Put peas in a med. pot. cover with 6 cups water. Bring to a quick boil and boil for 2 minutes. Remove from heat, cover and let stand for an hour.

Drain water and rinse chick peas. Add 6 cups of water to drained chick peas and simmer gently with lid tilted until peas are tender - about 1.5-2 hours.

Put cooked chick peas in a food processor (Vita Mix). Blend until smooth. Add desired amount of filtered water to allow the peas to be less dense. Remove to a bowl. Add desired amount of roasted red peppers to food processor and blend until smooth. Add to blended chick peas. Salt to taste. Add garlic powder if desired.