As a science experiment for my kids, we starting experimenting with sprouts. As a homeschool family, we experiment with lots of things – although I don’t think we’ve ever experimented with something so tasty before. Okay, I’ll admit it – I have NEVER been a big fan of sprouts. Alfalfa sprouts have always tasted too “green” to me and mung bean sprouts normally go bad before I can use them in our favorite stir frys. So, when Andy begged at the health food store for seeds and a sprouting lid, my husband thought it might be fun and educational. It has been, but I think Andy hasn’t gotten to experiment much with it – my husband has taken it over. If it’s a bean or a seed, he’s going to sprout it. Perhaps this is a phase that will pass, but we sure have been enjoying them. We started with mung beans which sprouted nicely. We used them in our smoothies and salads. They tasted quite good, and according to my husband and about 1,000 websites, they are incredibly good for us too. Next, we tried sprouting wheat berries. I wasn’t sure what to do with them at first. I searched around the internet and everything I found sounded way too difficult to try. So, I did my usual thing and decided to add them to a recipe I was already comfortable with. I threw them in the VitaMix and then added them to my regular bread recipe. The sprouts came out of the VitaMix like a glob of gooey glutenous mess – a perfect addition to bread dough, I hoped. And I was right! What a wonderful feeling! The bread rose higher than it had ever risen before and had a delightfully delicious taste and texture. WOW! Emily said it was the best bread I had ever made! It was good and I have more wheat berries sprouting right now in the kitchen. Sometimes experiments turn out really good – and sometimes they don’t. The key is to be willing to keep trying.
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