first had this delicious food at Lifespring, a unique place to
eat on Highway 51 south of Minocqua, Wisconsin (in the geodesic
dome across from Blue Lake Road). The owner, Steven Black, graciously
shared his recipe with me. I'll be back so I can try everything
he has on his menu of healthy foods.
think you'll enjoy the reading the recipe as much as eating the
with a ceramic (sturdy) bowl
a shplap of refried beans in the bowl (make sure they do not
contain any lard) - my shplap was about 3/4 cup
a healthy splash of red wine vinegar - my splash was about 2
a pinch of fresh rosemary - I cut off about 2 inches of one
stalk and used those leaves from the plant that I bring inside
for the winter
a handful of sprouted lentils (see note below) - I used ~3/4
another handful of sprouted mung beans - I used ~3/4 cup
olive or grape seed oil 2 turns - I added ~1 Tbsp.
bowl on plate and fill up sides with blue chips
added zip and phytochemicals, try sprinkling some cut up green
onions or watercress over all before eating
recipe does not need these additions for taste but just to kick
it up a notch from ultra-healthy to ultra-ultra-healthy.
makes one serving as a main dish. A couple of people could easily
share it as a side dish or appetizer. I served this for myself
with a very large green salad and a good beer for a delicious
and easy Friday night supper.
It is easy to sprout lentils and mung beans but takes several
days of attention. The lentils can be purchased at any grocery
store but mung beans probably need to be found at a natural food
store or an Asian grocery store.
I soaked both lentils and mung beans in separate bowls overnight.
I just left these bowls on the counter. In the morning I drained
them both very well.
put the drained lentils into a quart-size canning jar with a
wide mouth. I had previously purchased a small round screen
to go under the canning ring to permit air circulation in the
jar when sprouting.
laid the jar on its side, rinsed the lentils 3 times each day,
draining very very well (shaking off the water through the screen)
and simply placing the jar on its side on my counter. It took
4 full days of rinsing and draining for the sprouts to be ~1
last afternoon, I put the jar in the south window for some sun
to help the leaves green up a bit.
rinsing and shaking off excess water a final time, I store them
in an air-tight container in my refrig. They'll keep fine for
a few days.
only had one screen to use for sprouting with a canning jar (cheesecloth
could also be used) so I tried a different technique for the mung
beans, which worked just fine!
soaking that first night and draining, I spread them out on
a colander, put the colander over a bowl, and also put a damp
paper towel over the beans.
rinsed and drained them 3 times daily.
mung beans took 5 days to sprout to about 1/2 inch or so.
recipe is also great just with sprouted lentils.
has inspired me to go back to sprouting. Years ago sprouted sunflower
seeds were my absolutely favorite food. It's time to try them
is a web site that has lots of fascinating information about growing
and cooking with sprouts: http://www.sproutpeople.com