Archive for the 'Sprouting' Category

New Punk Rawkers


March 9th, 2012

cheeses
Well, things have been blowing up out here in the northland. I have been completely overwhelmed with cheese orders. It’s kind of mind blowing, really. Orders from all over the country. Alaska even. It is way more than I ever could have dreamed. So I’ve been scrambling to figure out how to best accomodate. The winter offering of CHEESES ON MY WEBSITE has ended. Last year, this ended without much fanfare. Not this year! We’ve definitely exceeded our capacity for handling of orders.

vegan essentials
The good news is that VEGAN ESSENTIALS is going to start carrying them on their site soon! You should see them there in the next couple weeks.

julie
We have some new cheesemakers too! This is Julie. She helped me way back when I had to teach INTRO TO RAW FOOD on crutches. Julie also works in the bulk section at our local coop. So she’s pretty acclimated to our local food scene. Plus, she used to own HYMIE’S RECORD STORE. How much more qualified could she be?

dan
Our other new cheesemaker is Dan. Dan was part of the team that opened ECOPOLITAN (Minneapolis’ only raw food restaurant). He’s worked at most of the veg friendly restaurants around here. And I had been unwittingly following his food around town. Now he is putting some of that love into our cheese. Yay!

More updates soon…Lots of developments on the way!

date
 

New Year’s Rampage


January 4th, 2011

kombucha
Happy New Year! It’s hard to believe that another year has gone by. At this time last year, I was just STARTING ADVANCED INSTRUCTION at 105 DEGREES. It’s so interesting to look back and reflect on YEARS PAST and see how PERCEPTIONS have changed and how things have unfolded. Well, last year I had a very reasonable goal which I’ve made significant progress on. This year, I’m on a rampage! It started a few weeks ago with a YOGA CHALLENGE. I gave myself a few weeks to acclimate to that before I really started focusing in on my diet.

fridge
This week is all about stockpiling goodies for my fridge and kitchen. Here you can see the pomegranate kombucha I made for my boyfriend (a hopeless addict who drinks at least two of these a day). I also made a big stash of SPROUTS. My diet is actually pretty good most of the time. Since I suffer from some DIGESTIVE ISSUES, I can’t really stray very far from a certain level of enlightenment, so to speak. But I do notice that I tend to stray towards going out to eat and getting comfortable with a little too much slop in the system. It’s amazing when you really clean things up. You realize what a difference it makes.

marinating
Here I am marinating a variation of the coconut bacon in ANI PHYO’S NEW BOOK. She uses this in tons of recipes. So it’s great to have around. Plus, I had a huge amount of coconut meat leftover from making a big batch of KEFIR.


My version is quite a bit spicier than hers. So I think of it more like a jerky.

kimchee
I also made a big batch of kimchee (which I am only allowed to eat when my boyfriend is NOT home). This is what it looks like when it’s just made.

kimchee
After it ferments, it turns pink. This year, I am much more savvy with the fermented foods which interestingly was the answer to my quest from LAST YEAR (to get my Candida under control).

peppers
Yesterday, I started pickling these peppers (another recipe from ANI PHYO’S book). She has a really nice section on kimchee in her book with authentic asian recipes. I like that!

onion bread
My boyfriend has been getting really involved too (which makes it so fun and creative). Yesterday, he made this AMAZING onion bread with pineapple pieces in it. He was inspired by VICKI (a fellow student at 105 Degrees). She made a recipe similar to this for her final project. It is SO DELICIOUS!! I was very impressed.

rampageIn other news, my YOGA CHALLENGE is going well so far. I’m just starting week four right now. It’s so interesting how things evolve from week to week. I’m still having a lot of pain and tension in my muscles but it has loosened up A LOT since I started. This week, I made the most progress on the standing bow pose. Actually, both of the bow poses are starting to open up for me. Right now, I’m having the most trouble with Standing Head to Knee pose (this will take a WHILE) and Half Moon Pose. I have a lot of issues with my lower back. I think there are a lot of muscles in that area that have gotten weak and out of whack. It really becomes obvious in these poses. My teacher, Martha, said that there are many small stabilizing muscles in the pelvis (which I BROKE) which will impact this pose as well. So I think I have my work cut out for me on that one. The other thing I’m noticing this week is massive detox. Yesterday was rather intense. But letting go of what’s not working for me is what this challenge is all about. So bring it on!

date
 

Sprouting and Energy Soup


June 10th, 2010

s and me
I just posted a new episode on PRL TV! This week, we have a special guest…SONJA. Don’t we look like food network divas? Actually, this was a picture of our whole class at 105 DEGREES taken by RUSSELL JAMES. For some reason, I have a ton of pictures with HELEN…and lots of pictures of Helen and Sonja…but none of Sonja and I. Anyway, I hope you enjoy the episode.

Still more good news on the way. I’m on a roll…kinda.

date
 

Sprouts


November 6th, 2009

sprouting jars
Yesterday, we started working with sprouts (something which I’ve done a fair amount of EXPERIMENTING with in the past). I was even getting my sprouts from the same SOURCE. So I’d actually tried most of the sprout blends already…EXCEPT this one.

amber
Amber waves of grain. I haven’t done sprouted grains yet, AND my best friend’s name is Amber. So, this seemed like the ticket. We started these soaking overnight. I’ll check back with you in a few days on those.

mis
Next, we got to work making a recipe using sprouts…some SPRING ROLLS. I’ve made a few recipes like this in the past, but today’s was probably my favorite. This is my mise en place which is the culinary term for having your prep ready.

basil chiffonade
No roll is complete without your basil chiffonade.

fiesta wraps
Viola! Mine was a little busy again, but you get the idea.

date
 

Quinoa Tabouli


June 6th, 2009

Quinoa tabouli
This is the quinoa tabouli from EVERYDAY RAW. It was incredibly yummy, but I don’t know that I would ever eat it again.

tabouli
It uses sprouted quinoa instead of bulgur wheat. All I can say is that a person would need to have a stronger digestive system than I to process raw sprouted quinoa. Granted, I have IBS. So I’m probably not the best candidate for this recipe anyway. Definitely not. Unless you appreciate everything grinding to a screeching halt. And then having an awkward conversation with your boyfriend about…well never mind. You get the idea.

date
 

Square Foot Gardening


May 12th, 2009

me and garden Hey everyone! Check out my new garden. It’s my very first one (besides the one I started in my WINDOW). My boyfriend calls this the shot of me taking credit for all his hard work. :)

seedlings
It all started a few weeks back when I started some SEEDLINGS in my window. I had little to no idea what I was doing. I planted maybe 150 seedlings! Most of them didn’t survive my incompetence. But the tomato and arugula seedlings seemed pretty determined.

square foot gardening Everyone kept talking about this book. Square Foot Gardening by Mel Bartholemew. So I picked up a copy. It seemed to make sense. More vegetables in less space. Who could argue with that really? And it was a better idea than anything I had come up with personally. So I went with it. Admittedly, the plans seemed way more ambitious in terms of yield than any novice gardener could hope for. But I suppose it doesn’t hurt to dream big dreams, right?

plans These are my inital plans (now waterlogged). It’s going to be really funny to look back after it’s all said and done to see how much of it actually came true. Our garden has a tree on one side. So one side is sunnier and one side is shadier. Thus, we tried to plan accordingly.

seedlings Once the seedlings got to be about so big, we started planting…Can you tell we’re new at this?

seedlings planted Well, they looked really impressive in my little pots in the window. But once they got into the ground, they looked kinda pathetic.

tomato seedlings Don’t laugh! Apparently, it’s better when your tomato plants are small. They survive the transplant better. Though they didn’t survive the squirrels so well. OY! The Squirrels!!

It became clear before long that we were going to need some help beefing up our garden. We went to the FRIENDS SCHOOL PLANT SALE (a GIANT plant sale at the State Fairgrounds) and picked up a few things.

plant sale Mostly, we got herbs (chocolate and orange mint, basil, rosemary, oregano, milk thistle, some peppers, more tomatoes, and some hostas for my boyfriend’s mom).

fighting back I also picked up some kale and swiss chard from the SEWARD COOP.

http://blog.punkrawklabs.net/pics/2009/may/gardenporn/transplanting.jpg Once I started transplanting, things started to take shape. Except for the squirrels who were munching on everything and digging up plants. Did I mention that SQUIRRELS ARE MY NEMESIS?! (ASIDE: My battle with squirrels began several years ago. I was getting bombarded with calls from STRANGE old ladies and people who later died on my answering machine. My calls were also getting rerouted to Canada. Very bizarre! I called the phone company, and the phone guy literally told me that my problem was squirrels first. Then terrorists. Terrorist squirrels. That should be a band name. Anyway, I did a radio show about it when I used to be DJ. You can check it out here…VOLUME 29: MYSTERY CREOT.)

netting system Anyway, back to the matter at hand. We needed to find some gentle way of encouraging the squirrels to eat someone else’s food. That’s when my boyfriend designed this netting system to keep the squirrels out. It seems to be working so far (keep your fingers crossed). Plus, now we’ve earned a reputation for being the most anal gardeners in our community garden! Our neighbor saw what we had done and kind of giggled to herself. Like, ‘hey guys, trying to keep the bears out?’

shady side This is a closer look at the shady side of our bed. This is going to be focused mainly on different varieties of lettuce. Here we have swiss chard and kale I just planted. There are some marigold in the back (supposedly to deter pests). And my little arugula seedlings are still hanging in there. We also have a square for the mystery lettuce which was left behind by last year’s gardener. And a square for micro greens.

sunny side The sunny side is mostly tomatoes, peppers, and herbs. The eight squares in back are all different tomato varieties. In front, we three kinds of peppers, and herbs. I’m still filling these in. So I’ll keep you posted on my progress…

date
 

Staging My Comeback


March 15th, 2009


Well, I think we passed a hump here in Minnesota. It’s still cold, but I think we’re definitely past the sub-zero era for this year. And the days are getting longer. Time to get my WINDOW GARDEN going again.

mixed sprout
This is a mixed sprout tray I started. I suppose, technically, it’s a micro-green tray, as sprouts grown in dirt are officially micro-greens. (I kind of prefer the micro-greens to the stringier variety.) This tray is a mix of buckwheat sprouts and a spicy sprout mix from SPROUT PEOPLE.

wheatgrass
Initially, I was having a bit of a mold problem on my wheatgrass trays.

plastic wrap
I suspect it largely had to do with this. Did I mention that it gets REALLY COLD here in Minnesota? Everyone covers their windows here with plastic wrap. It’s good for keeping warm, but bad for air circulation which is apparently the number one cause of mold on wheatgrass trays. So anyway, I got an air purifier going. I’ve been cranking it, and it seems to be helping.

graceful sprouts
Aren’t they graceful little things? They turned out really colorful. They have this beautiful reddish color which is supposed to mean a really high mineral content (at least that’s what I’ve been reading). I tried something new this batch which I read about on the TREE OF LIFE page. They’re EFFECTIVE MICROORGANISMS – kind of like probiotics for the soil. I initially got them to help with the compost in my kitchen. It was really starting to stink. This has definitely been helping with that. It seems to produce more heat as well which is kind of interesting.

high mineral content
But the added bonus is that my sprouts are looking really healthy and beautiful. This was a spicy mix (arugula, cress, and daikon). Look at that beautiful purple color. I haven’t seen that before.

tray of sprouts
Here’s is a tray of really healthy some looking sprouts. These little puppies are gonna fuel my comeback. They are. I have big plans for this year, and being sick is NOT one of them. No sir. And guess what else happened this week? My BAND got played on the radio for the first time! Strangely, it wasn’t here in Minneapolis. It was in Berkeley, CA…You know, I always liked that town. :)

date
 

Orange Poppyseed Salad


July 2nd, 2008


This is another recipe I got from ANI PHYO. I got some new recipe books this week which I’m VERY excited about, but I’ll save that for another savory post.


I was attracted to this recipe because I had an abundant supply of MICRO GREENS that I needed to find an outlet for.


This is a bowl of freshly cut sprouts (mostly buckwheat with some spicy sprouts) from my garden. I got the seeds from SPROUT PEOPLE. They have a nice selection of different mixes. I have to say that eating sprouts for lunch esp. fresh sprouts (though I suppose these are officially micro-greens since I grew them in dirt) makes you feel really good. A certain clarity and focus that you can’t quite put your finger on.

As for the recipe, it’s very similar to the GRAPEFRUIT FENNEL AVOCADO SALAD which is one of my favorites. Not quite as gourmet, but definitely easier to prepare. While I prefer the flavor of the other salad, this micro green punch definitely adds something to your day…

date
 

Unfolding Mysteries


February 12th, 2008

new seeds

Well, I went through my first 3 lbs. of wheatgrass seeds like that. So, I ordered a few more. 10 more lbs. I’m also experimenting with a few more sprout mixes: Beanies, Nick’s Hot Mix, and the Russian Mix. They are all from SPROUTPEOPLE. I’ll let you know what I think of them.

bedhead

The last several days I’ve been seriously under the weather. At first, I thought maybe I was having some sort of detox. But this was pretty intense. It felt like the worst flu I’ve ever had, but somehow not flu-like. It’s amazing what a bright flash can do for pasty skin. I wasn’t really able to get out of bed for a couple days. I’m wondering if this has anything to do with the weird CALL I got from my doctor’s office last week. Time will tell…

cream of asp

In other news, I made this soup last week that turned out really well. Cream of Asparagus. I threw in the asparagus left over from the SUSHI I made. Then, I threw in some water, walnuts, half an avocado, some miso, a little wakame. They went for a spin in the VITAMIX. Then I poured off the soup and added some wakame flakes, asparagus tips, and fresh BUCKWHEAT SPROUTS from the garden….MMM! Pretty tasty. Though I have to admit, in this below zero weather I’m really missing the warm soups.

date
 

Caucus Night


February 6th, 2008

avo asp sushi

Last night, my friend Elizabeth came over after the caucus for dinner. The caucus was insane but really inspiring. There were many more people than they were expecting. It’s great to see people getting engaged in the process again. Afterwards, I made some little avocado and asparagus rolls with a wasabi miso dipping sauce. I pretty much ripped the entire recipe from LIVING CUISINE. I really like everything I’ve tried from this book so far, but I haven’t really experimented with it much yet. So, this week I decided to base my entire shopping list on it.

sushis

These little rolls were delightful. The only thing I really changed was that I added some fresh buckwheat sprouts from my GARDEN. The flavor was great. There were some really diverse elements from miso to cilantro to green onion to parsley to lemon zest. It sounded strange on paper, but it was a lovely combination in my mouth.

red leaf salad

The salad was also from the same book and modified slightly with red leaf lettuce, satsumas, blood oranges, walnuts, sprouts, and a few goji berries. Really simple, but it hits the spot. For dessert, I got experimental enough to deserve it’s own post (coming soon…).

date