Hey, when I went in to pay for my March yoga classes at the hotel, the owners looked at each other and said, “No, no Dorothy.” When I asked why I didn’t have to pay, they said, “Because it’s you.” Wow.!!! What? Way to make me cry before yoga!!!
To sprout lentils, soak the lentils in a large cup or jar, with a filter on top, for 1 day. Strain and rinse them twice a day until little green leaves emerge at the top of the sprout. Usually 2-3 days, depending on how long you want them to grow. If you don’t eat them right away, put them in the fridge to stop the growth.
Sprouted Lentil Quick-Bread
- 1 c. haba (bean) flour
- 1 c. oat flour
- 1 c. platano
- 2 c. sprouted lentils
- 1 tsp. baking soda
- 1¼ c. water
- 2 eggs, or 2 T. flax seeds soaked in 6 T. water
- 2 T. coconut crystals or sweetener of choice
- 2 T. coconut oil
- 1½ tsp. salt
- In a large bowl, stir together the flours, baking soda and salt.
- Add the spouts, water, oil and salt to the dry mixture and stir to make a sticky dough. Press into your loaf pan.
- Bake in center of 400°F oven for 15 minutes. Reduce heat to 350°F, bake for 30 to 35 minutes or until browned and loaf sounds hollow when tapped on bottom.
- Remove from pan: let cool on rack.
Word of the Day – crecer – to grow
Tip of the Day – Sprouts are a very inexpensive way to keep yourself supremely healthy. You can sprinkle these on salads, pizzas, vegetables, stir-fry’s; put them through the juicer, or carry for a healthy snack.