1 can garbanzo beans
1 bunch Kale
1/4 cup onion
3 cloves sliced garlic
1 tbs olive oil
Drain and rinse beans. Remove the stems in the kale and chop. Sauté garlic, onion, and beans in olive oil for 10 minutes. Add remaining ingredients. Cook until kale wilts.
It’s already heating up; so, I’m trying to spend as little time hovering over a hot stove as possible. Summer is a great time for raw veggies and simple recipes that don’t require any heat. Here is a salad idea adapated from a Taste of Home recipe. Can’t get any more simple
3 chopped tomatoes
1 chopped red onion
1 chopped red bell pepper
1 tsp ground black pepper
1/4 C chopped fresh cilantro
1 tsp salt
2 drained cans of corn
1 garlic clove finely chopped
2 tbs olive oil
1/3 C balsamic vinegar
Mix and Enjoy
5.49 is all it took to get me started with sprouting. I had my first sprout salad today – Delish!
All the salad consisted of was beautiful enzyme rich live sprouts and organic balsamic vinegar.
5.49 + 3 days – well worth the investment
Day one – use the water used to soak the sprouts in a green smoothie
Day two – continue to rinse twice a day
Day three – time to reap the rewards of your not so hard work
If you are not able to reach a health food store that sells sprouting jars – a mason jar with holes punched in the top should work fine. The sprouting jars come with mesh tops that allow the seeds to breathe a bit more but a home made jar will also serve you well.
If you don’t have the resources to garden I strongly advise you start sprouting. It really is as easy as it looks.
I’ve had Sweet Potato Pie on the brain.
Top of my to do list this weekend
- 9″ pie crust
- 3 large sweet potatoes
- 4 tbs olive oil
- 1 tbs cinnamon
- 2 tsp nutmeg
- 3 cups dates blended with water
Pre-heat oven at 350
Boil sweet potatoes – skin
Blend peeled potatoes with other ingredients
Bake for 40 minutes