Sprouted Lentil Crackers

For 6 days after soaking a 1/2 cup of lentils overnight I allowed them to sprout in a plastic collander covered lightly by a silk-like cloth. At least twice a day I rinsed the lentils (it's winter so I don't need to rinse them so often to keep them fresh). Because my apartment is cool and my pantry with large slightly opened window where I sprout cooler, it took longer than usual for the lentils to sprout and grow, but I didn't need to worry so much about e.coli forming, which is more likely to happen in hotter weather.

So after 6 days when the sprouts were growing into a tangle, I found some time to finally make some crackers. Long ago I made some lentil crackers, which turned out really good, so since I was planning a weekend train trip, I thought some crackers for nibbling on the train or when hiking would be nice. And, yup, they were pretty tasty ... although I have to admit, the lentil crackers I made before were somehow better ... that usually happens when you don't write down a recipe.

Sprouted Lentil Crackers

1/2 cup lentil soaked for 8-12 hours, then allowed to sprout a few days

1 medium onion

5 large kale leaves

1 3-inch chunk of ginger

sea salt sprinkled on top of crackers

Lentils after sprouting for 6 days. This is only 1/4 of a cup worth. I had to separate the lentils after 4 days because they were getting so matted and I didn't want them to mold in the center of the mat. That worked out just fine! I then had 2 collanders of sprouting lentils.

Blend lentil sprouts gradually. Add chopped onions, ginger and kale in phases and blend.
Try not to overblend so as to keep texture.

Gradually blend in the lentil sprouts to not only stress the food processor but also to give the "dough" texture.

Spread out lentil "dough" on dehydrator sheets, at least 1/4" thick. I like a bit thicker when planning to take them traveling as they hold togther a lot better.

Make different shapes depending on your purpose.

Great texture. After "dough" has been spread, lightly sprinkle on sea salt and dehydrate.
Dehydrate at 115F for 1 1/2 - 2 days, flipping crackers at least half-way through.

Yummy! Thin, very tasty crackers!

Comments

Fingernail Analysis, part III

8 Health Warnings Your Fingernails May Be Sending Source Your eyes may be the window to your soul, but, in many ways your, nails are the window to what’s going on inside your body. Here are some common nail problems and what they mean: Take a good look at your fingernails and you may notice subtle variations in the texture or color; white spots, a rosy tinge, rippling or bumps in the surface to mention a few. These imperfections may not look like much to you, but it’s more important than you might think to maintain healthy fingernails. That’s because to the trained eye, nails can provide valuable indications about your overall health. Hold a hand level with your nose about a foot out from your face and scrutinize each one. Look at the grooves, curves, ridges and dips. Notice how thick or thin they are and if there are any stark differences. Are your nails are chipped or broken. Make a note of the color of the nail itself, the skin under it as well as t...

80% Alkaline + 20% Acid = Balance

The Rule of 80/20: The body needs a balance of alkaline-forming and acid-forming natural vegetarian food. The following rule has evolved as a consequence of many years of research and clinical findings vis-a-vis the use of nutrition to heal disease. To replenish and sustain your proper alkaline and acid reserves, eat 80% of your foods from the alkaline-forming list and 20% from the acid-forming list. The following is an outline of the major vegetarian food groups and their chemical reaction tendencies in the body. All of the food items should be raw and organically grown (this collection of data from Hippocrates Health Institute). source ALKALINE-FORMING sprouts of small seeds, beans and most grains leafy and root vegetables vine-ripened fruits/vegetables (cucumbers, squash, tomatoes, bell peppers, etc) sea vegetables (dulse, nori, wakame) fresh food herbs cayenne pepper garlic and onions tree-ripened fruits small grains (amaranth, millet, quinoa, teff, etc) ...

Feasting on Spaghetti Squash

The only squash that are OK for people with candida are zucchini and spaghetti squash. Sometimes a person can eat yellow squash but for some reason, as it is a summer squash unlike zucchini, it has something (probably more starchy) that messes with people with actute candida. The other squashes are extremely starchy, which is too bad, because they're also full of vitamin A, which most people with candida need more of, myself included. Spaghetti squash is recommended as a diet food, and for some, as a pasta replacement as its calorie per serving is much lower. The spaghetti squash, when baked, forks out of the shell in long strand-like spaghettis, hence its name. As for nutrition, it's not like other winter squash in nutrition but neither is it anywhere near as starchy. According to the US Dept of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 grams of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar - so sto...

Latesttopmusic

Search This Blog