Just Eat It: Sprouted Quinoa Breakfast

17 05 2010

May seems to be a sprouting month, with the sun shining in Calgary and gardeners anxiously awaiting the May long weekend to get their pots and gardens growing. We are included in that group and ready to dig the garden. This past weekend we spent doing the spring clean up, getting the pots out, cleaning off the lawn furniture and cutting the bit of lawn we have. I am excited to see how the perennial bed turns out as we moved things around late last year. We spent the weekend in the midst of the plum tree in full bloom and the smell kept us smiling. The Nanking Cherry’s are blooming and buzzing with bees. Our white peonies are already 2.5 feet tall, flower buds are forming and ready for a June premier. Peonies are my favourite and although they bloom for short time they signal summer is here. When they bloom I’ll be sure to share!

Back to sprouting. This month’s Yoga Shala Just Eat It recipe is Sprouted Quinoa Breakfast. Sprouting quinoa, legumes, grains and seeds is easy. The best thing about sprouting is that you have healthy food ready to eat with no additional cooking or preparation. You just need a little patience and that’s exactly what us yogis are working on everyday :). This breakfast is easy, it can be made ahead and ready to eat after your morning practice.

To sprout the quinoa, use a glass jar and replace the lid with cheesecloth and an elastic band. Place 1 cup or more of quinoa in the jar and cover with filtered water. Let soak for 4-8 hours, you’ll see sprouts start to grow in just four hours. Rinse it once or twice by pouring out the water through the cheesecloth and adding fresh filtered water. After soaking, drain and place in the fridge, it will keep for 3-4 days. If you really like sprouting buy a sprouting jar like this one. It makes sprouting super easy. (See previous blog entry on sprouting.)

On top of 1/3 cup of sprouted quinoa, add diced apple, banana, orange and pear and a 1/4 of diced avocado. Sprinkle with a variety of sprouted, raw or lightly toasted seeds like pumpkin, sunflower, flax and nuts like almonds, walnuts and cashews. Don’t have a lot of quinoa, use the left over brown or wild rice, mix it together. Eat it.

Eat well, Be well,

Nat

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