Last night, I had one of those "I don't know what to make" nights, and in the end, decided to make sandwiches and salad. I used sprouted grain Ezekiel, with eggless egg salad schmeared on both slices, and sliced avocados and thinly sliced (one might say 'shaved') tomato, along with spinach and dulse and pepper. Delish!
For the salad, I chopped some tomato, spinach, and avocado, and mixed in a little lemon, salt, cayenne, and dulse. Also delish! Next time, I will gut the tomato of its globby seeds, (such technical talk!) so that it's a drier salad, but it was way good!
I enjoyed a pot of immunity tea (ginger/lemon/cayenne/agave) while laying in bed watching a movie. Steve went to see Avatar with the 4 boys and they were out all evening, and for some reason, my Internet was down (dontcha hate it when that happens?) and so it was easy to just laze about and go to sleep early. Aaaahh!
Today, I had a smoothie, and later, some oranges, and I kept it light because I knew what was coming...SAD chocolate cake! It was my youngest's 18th birthday today (can you say, YIKES?!) and we all had supper together.
I made a sprouted chick pea salad to bring over, and ate a big bowl of that instead of eating what everyone else was eating: take out Indian food.
Those who had some of my salad raved about it! It's very tasty!
I purposely filled up on the salad and made that my main meal, and was able to then enjoy a couple little spoonfuls of the take-out. Then I enjoyed the heck outta the birthday cake. Just a small piece, and enough to say I had some. So I didn't deprive myself, and I had a wonderful evening.
See those little sprout tails? I soaked those chicks over night, then rinsed/drained/repeated for another couple days, and WALLA! Tails!
Here's the Sprouted Chick Pea Salad recipe (from 'Celebrating our Raw Nature' by Dorit, page 122)
1 pound chickpeas, sprouted
3 celery stocks, diced
1 very ripe tomato, chopped
2/3 cup minced green onions
3 Tbs chopped fresh parsley
3 Tbs freshly squeezed lemon juice
2 1/2 tsp chopped fresh mint (Rawkin' note: I left that out and didn't miss it a bit)
2 Tbs olive oil, more or less, to taste
3 garlic cloves, pressed
1 tsp dulse flakes
celtic sea salt
1 small head romaine lettuce (Rawkin' note: I left that out and didn't miss it a bit)
3 Tbs raw pine nuts
Combine the chickpea sprouts, celery, tomato, green onions, parsley, lemon juice, mint, oil, garlic, and dulse in a medium bowl. Season to taste with the salt and cayenne. Serve on a bed of the romaine lettuce, and sprinkle with the pine nuts. (Rawkin' note: As I said, I left out the lettuce; I just added the pine nuts to the salad.)