For every tablespoon of sprouts use one cup of water. Soak the alfalfa seeds for longer than one day. The water may become a little sour but you’ll be able to remove it when you start rinsing. Soaking them for two days is better than one because the shells soften and the sprout will use them for nourishment and growth. Only one day of soaking leaves the seeds hard and dry. Use a half-gallon size jar and keep it in a north-facing window. It won’t receive as much sun as a southern one. The sprouts dry out too quickly in a hot or sunny a window. Rinse them daily. It’s better to have a smaller air hole in the jar lid than to have the whole opening exposed to the air. They will stay moist longer with a small opening. When rinsing pour water into the jar, swish it around then place a mesh kitchen strainer on the end of the jar to catch the sprouts and put them back in the jar. Use sprouts as much as you can. They are a “live” food filled with enzymes and vitamins. In place of lettuce on sandwiches, as a garnish around potato salad, in tacos, in green salads, sprouts provide texture and crunch. Other popular sprouts are: lentil, clover and sunflower. Sprouted wheat berries make a nice steamed bread. Suellen Ocean is the author of Poor Jonny’s Cookbook.
Although I am not adding acorns to this recipe, I have done so in the past. I’m having guests for dinner tomorrow night, I’m making fahita and hummus. I thought you might enjoy this recipe.
¼ cup Tahini (ground sesame seeds, the consistency of peanut butter)
juice of a half a lemon (or less depending on taste)
1 can (15 ½ oz) garbanzo beans
1 or more peeled cloves of garlic
3 Tbs olive oil
1 & ½ tsps zatar spice (found in shops and bakeries that specialize in Middle Eastern foods). If you can’t find zatar spice, thyme will work fine but don’t use both thyme and zatar. A little bit more than a pinch of thyme will do it.
Salt to taste
Put the whole can of garbanzos, including most of the water, into the blender. Add lemon juice, garlic, olive oil and spice. Blend. After blending, pour mixture into a bowl and mix in the Tahini.
Best refrigerated overnight or at least a few hours before eating. Serve with pita bread and falafel or as a dip with vegetables.
Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:
eBook or computer download through Smashwords:
eBook through Barnes & Noble: