Tags: sprouts


abundance - first meal

soup and breakfast pita

soup: red pepper creation + maple syrup*
preparation: heated to 80F by placing soup bowl in a larger bowl and filling larger bowl with boiling water.


(banana-pepper hummus)
1 banana
chickpeas that had sprouted overnight
1 T raw tahini
1 T red pepper creation

mash all ingredients with fork. stuff 1/2 pita*.

the red pepper blended stuff settled overnight. it wasn't the consistency i had originally wanted, but it was alot less watery.

overall preparation: 25 mins. this includes working around the washer in my kitchen and rinsing the chickpeas i have sprouting in a jar.

*not raw

bell pepper creation

i figured it was probably a better idea to do something with the bell peppers acquired from today's adventure.
this is my first (near) raw preparation experiment.
sprouted chickpeas (just a few that were ready from yesterday's first sprouting experiment)
2 orange bell peppers, chopped
1 red bell pepper, chopped
1/2 c canola oil*
1/4 c water
1/3 c raw tahini
drizzle sesame oil*
lime juice
maple syrup to taste*
himalayan salt (pinch)

i fed this through the blender. i was opting for a pate that would be alright for a mezze dish (where it's served over sliced red peppers (which i had on hand) and cucumber rounds (that i was going to pick up tomorrow).
next time, i'll cut the water to try and achieve pate consistency (underestimated the blender).
probably most ideal as a soup, sauce, or dip.

*not raw

edit: this is way too high in oil.
1/2 c = 120 mL oil. 60 mL oil for both "portions" (i froze the other). i consumed 1/2 the blend in pita/soup. so 30 mL (2 T) per oil is about what i got. this would be a fairly indulgent raw recipe. but i have no idea how it compares to some of the uncookbooks downloaded. then again, raw secrets equates one avocado with 1 c of oil (at least as far as fat is equivalent). so, perspectives.