December 20, 2010 § 4 Comments
Welcome to Christmas week. Who’s excited!? Just today i’ve been scheming up sneakily healthy and supremely tasty Christmas day recipes to catch people unawares.
‘Mmmmmm Katey, this is SO GOOD, what is it?!’
‘THAT is a RAW VEGAN dessert made with no sugar, gluten or dairy, with added Spirulina.’
‘Oh, y’know, just a type of ALGAE with amazing and abundant super food health properties.’
Congratulate yourself for popping your friend/parental/distant, senile relative’s super-charged sea vegetable cherry.
In other news, I am continually ravenous.
Not because I no longer have enough money to feed myself after the photography splurge (although that will probably become an issue once I return to Sydney to fend for myself).
Not because my metabolism has suddenly gone into overdrive (although that could be handy on Christmas day. Increased speed + efficiency of digestion = more scope for x-mas feasting).
Namely, because I am spending far too long doing this.
They say you should guzzle a smoothie within the first few minutes to reap the benefits of the freshly pulverized ingredients before they oxidize. My smoothies hang around so long, i’m certain I end up spooning nutritionally empty mush into my mouth, 20 minutes later. All my meals have had to be adjusted to compensate for this self-imposed time difference. Katey plates up 30 minutes before the family in order to do her kooky photography thang.
This breakfast smoothie was merely to tide me over while I took photos of the mung bean sprouts I’ve grown over the last few days (see below) but I ended up subjecting it to it’s own shoot, and slurping it whilst perusing iPhoto, and surfing the net. Mindful eating – I think not.
It was seriously yummy though:
2 small frozen bananas
1/2 cup frozen blueberries
massif handful of baby spinach
2 heaped tsp Spirulina
hazelnut & rice milk
Blend blend blend for a smooth, creamy and dreamy breakfast delight.
I also promised SPROUTS. And sprouts ye shalt receive!
As you know, I’m a complete chicken when it comes to preparing things that have more than a few, easily comprehensible steps. Things i’ve never attempted before, and the cultivation of ‘living’ foods (such as sprouts and Kefir) also fall under the umbrella of daunting kitchen processes that I put off for a rainy day.
In the spirit of the challenge (and because my mum has superior resources such as pretty mason jars and cheesecloth) I decided to sprout me some mung beans that I picked up at the farmers market.
Like most things, it wasn’t nearly as hard or labour intensive as I imagined. I followed my gut (always a dependable option) and found myself with gorgeous living sprouts two days later!
Get your hands on some organic dried mung beans (would work with other beans/legumes too I assume).
Measure out half a cup of the beans and rinse thoroughly, picking out any stones or debris.
Pour into a glass jar, and cover with a decent amount of water. No measurements here, just remember the beans will expand to about double their original size.
Let soak overnight (8-12 hours).
In the morning, strain and rinse beans and place back in jar, laying it on it’s side and covering the opening loosely with some cloth or paper towel.
Rinse your little babies every 8 hours or so, and watch them start to shoot! (N.B They are not sitting in water anymore, just moistened from the rinsing).
After 2 days, this is what I awoke to.
I plan to throw them on salads, try out some new raw recipes, and enjoy eating food that is literally still living and growing.
I’ll pop them in the fridge soon to stop them sprouting, and apparently they can keep for a week or two.
What have you made in the kitchen lately that has challenged you?
Catch you soon! xx