Bean Sprouts in 3 Days!

All you need is a mason jar, mesh screen or a jar with holes in the lid (hammer & nail will do) so water can drain.

Mung beans can be ordered on line, or found in any oriental grocery or Whole Foods.

Easiest thing ever to make and so life giving. Add fresh sprouts to your salad, saute them in a stir fry, add them like croutons to your soup...





Here is all you need to do:

Put about 1/3 cup of mung beans in the jar, fill with cool clean water and soak overnight. In the morning, rinse well and turn upside down to drain.




   

Rinse and repeat til you are happy with the size of your sprouts.

Wash, eat and enjoy!

Wishing you excellent health today and always!

2 Ingredient Banana Coconut Cookies

This recipe for 2 Ingredient Banana Coconut Cookies only uses the ingredients in its name to produce an incredibly delicious result (that's free of gluten, added sugar, dairy and eggs)!




It only took 1 banana to make 10 cookies, and 1 frozen banana (and 3 frozen strawberries) to make the ice cream sandwiches below! 

Ingredients:
1 banana
1 cup unsweetened shredded coconut
(Add a dash of cinnamon and vanilla for extra yum!)

Instructions:
Preheat the oven to 350° F. Use parchment paper or grease a cookie sheet and set aside.

Pulse the two ingredients for a few moments in a food processor until very well combined.

Shape into discs, then set on the parchment paper/greased cookie sheet and bake in the preheated oven for 25 minutes or until golden.

Optional mix-ins may include:chopped nuts, dried fruit, cacao nibs. 




Do not incorporate more than a small handful of mix-ins into each batch, or the cookies will not hold together.

Preparation is just 5 mins. Baking time is about 25 minutes.
Serves 5

Wishing you excellent health today and always!

Teff Love!

I have fallen in love with a grain called 'Teff', an Ethiopian grain introduced to me by my sister who recently traveled there...

Teff is a very fine grain - about the size of a poppy seed - that comes in a variety of colors, from white and red to dark brown. It is an ancient grain from Ethiopia and Eritrea, and comprises the staple grain of their cuisines. Ground into flour, Teff is used to make the traditional bread, injera: a flat, pancake-like, fermented bread that complements their exotic spices.

While it grows predominantly in these African countries, with fertile fields and ecologically-sensitive farming methods, Idaho also produces some of the best quality Teff in the world.

I found it at Whole Foods but you can get it online.



This mighty grain might be tiny but it's the staple food of ancient cultures and unrivaled athletes! 

The Tiny grain with Big Health Benefits

Teff leads all the grains - by a wide margin - in its calcium content, with a cup of cooked Teff offering 123 mg, about the same amount of calcium as in a half-cup of cooked spinach. Teff is high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood sugar management, weight control, and colon health. it's estimated that 20-40% of the carbohydrates in Teff are resistant starches. A gluten-free grain with a mild flavor, Teff is a healthy and versatile ingredient for many gluten-free products.




Gluten-Free Grain and Flour 

Teff can be eaten whole and steamed, boiled, or baked, as a side dish or main course. It can also be ground into flour to make an excellent gluten-free flour alternative, and can be used to make waffles, cookies, bread, crackers and an assortment of other baked goods.

Cooking Instructions: Bring 3 cups water to a boil then add 1 cup Teff grains, stirring to combine. Cover and cook over low heat for 15-20 mins, stirring frequently towards the end. Teff is done when tender and all water is absorbed. Once cooked, set aside covered for 10 minutes (the ambient steam helps the Teff to get a crumbly texture in the end). You should have 3 cups of cooked grain and it stays nicely in the fridge for a while. (I recommend keeping refrigerated in glass Tupperware) 

Enjoy and wishing you excellent today and always!