1 1/2 c sprouted chickpeas
1 medium piece Kombu seaweed
soak in 1/4 c water, 1 T olive oil, 1/4 t sea salt, a clove minced garlic, 1 stalk diced celery
Toss chickpeas and seaweed sauce together with additional 1/4 olive or grapeseed oil, freshly cracked black pepper. Garnish with additional seaweed and serve as a salad, side or main dish. Enjoy.
Additional goodies: 1 t spirulina, minced red pepper, diced olives, drizzle of agave nectar
Resources for your convenience:
Quick & Easy "how to sprout" guide available here at Primal Seeds.
Jeremy Safron has a wonderful book "The Raw Truth: The Art of Preparing Living Foods" containing beautiful recipes along with a sprouting guide with soaking and sprouting times. I highly recommend Jeremy and his work. A truly beautiful book.
A quote from Jeremy...
"Food deserves to come straight from nature right to those who seek to eat it
with the least amount of hands and profits involved, just as information deserves
to go to the minds that will use it with the least amount of personal opinions involved."
with the least amount of hands and profits involved, just as information deserves
to go to the minds that will use it with the least amount of personal opinions involved."
And if you'd like to learn more about the art of sprouting, I highly recommend you check out Anne Wigmore's "The Sprouting Book." A complete guide to sprouting times, varieties and step by step know how to master the art of sprouting.
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