Sprout Madness Continues

We're generally better at developing bad habits rather then good ones, so our recent obsession with home sprouting can only suggest a healthier future for Cafe Drake HRV. In the kitchen at least. Above, sprouted wheat berries. You can buy them at any natural foods store (often in bulk bins) and larger markets like Whole Foods etc. Start with just 1/2 cup whole wheat berries and a 1 quart jar; soak wheat overnight in water to cover by an inch at least (place jar in cabinet or other dark location) and drain after 8-12 hours. Place a piece of cheesecloth over the mouth of the jar and keep in a dark location, turned on its side. Twice a day (morning and night) just rinse wheat berries, drain through cheesecloth and replace jar in dark location on its side. Be sure to always drain water well and within 2-3 days you'll have the nuttiest, chewiest sprouts imaginable. These are much denser than alfalfa or clover sprouts, loaded with nutrients unavailable in any unsprouted foods and add texture and taste to pretty much all salads, sandwiches, burgers, tacos, you name it. Full instructions at The Nourishing Cook blog. 

And here's our go-to 5 minute stir-fry recipe: Heat 1 T. vegetable oil in a large skillet over a high flame. When oil is very hot, add to skillet 2 cups sprouted wheat berries (or substitute mung bean sprouts if desired, available at all Asian markets and most large grocery stores). Stir quickly and add 2 T. soy sauce, 1 t. sugar and just a bit of salt and black or white pepper to taste. Stir-fry for 2 minutes or less and remove from heat. Drizzle with dark sesame oil and enjoy. Variations are endless and could include sliced snow peas, mushrooms, fresh corn or peas etc. If you like it hot and spicy, add 2 dried red chilies to the oil and cook for 15 seconds (or until they blacken) before proceeding with sprouts and other seasonings.