Participants: Jeff Riedesel, Nancy Riedesel
Series Code: LCT
Program Code: LCT000004
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00:01 Sprouting, undoubtedly one of the most fascinating subjects
00:04 that I know of. 00:06 We're gonna try to teach you some of the things 00:07 that we've learned about sprouting 00:09 in the next few minutes. 00:10 So please stand by. 00:41 Hi, and welcome back to Let's Cook. 00:43 We are the Riedesel's. 00:45 This is my wife Nancy. My name is Jeff. 00:48 In the next few minutes we're gonna try to impart to you 00:50 some of the things that we've learned about sprouting, 00:52 different methods, some things to do, some things not to do 00:56 and some of the reasons that we sprout things. 01:00 So what is a sprout? 01:03 Sprouts are baby plants and what we found out 01:07 from baby plants is that when you soak a dry grain 01:11 or a seed in water, soak it over night in cold water 01:16 and then you rinse it off the next day 01:19 and then you let it set at an angle 01:22 and then you rinse it a couple of times during the day. 01:23 Within a couple of days it's going to grow. 01:26 Sounds a little complicated to me. 01:28 I know. We're gonna make it a lot simpler than that. 01:32 You know, when we first started sprouting which has been-- 01:34 actually many years ago now, 01:36 we started out using the old cold jar method. 01:41 And we were not aware of these fancy little tops 01:45 that you could buy at the health food stores. 01:47 So we actually made our own tops by taking a wide mouth, 01:52 very important to take a wide mouth jar, 01:54 and you went down to the hobby shop 01:57 and you got a big whole sheet of this mesh stuff. 02:00 That's needle point, plastic. Whatever. 02:02 Something I never got involved in. 02:04 And we cut little circles that fit in here 02:07 and you actually got a few different sizes. 02:09 The mesh comes in different sized holes 02:12 for making different kinds of crafts. 02:15 So I found the three different size holes 02:17 for the different size sprouts that we grow. 02:20 Now this is a sprouted lentil. Right. 02:22 So because it's a large seed we can use the large size holes. 02:26 The larger holes. 02:27 If we're doing alfalfa or a clover 02:28 we wouldn't use that size because it would rush out. 02:31 Because I guess here's the point, 02:34 we soak these overnight and the amount of water 02:36 doesn't matter as long as it cover 02:38 the seed or the bean or whatever. 02:41 We soak them overnight and then we rinse them in the morning. 02:44 And back fill them with water and rinse them a few times 02:46 to get off all the dirt and the enzyme inhibiter 02:50 which actually keeps it from growing. 02:52 Okay, the enzyme inhibiter is something 02:54 that God put into seeds to keep them dormant-- 02:56 Dorman.--so they don't grow until they have water. 02:59 And those things also cause us 03:01 a little gastric distress sometimes. 03:03 Exactly. Which was what we learned. 03:05 So then we drain them--after we rinse them a few times 03:09 we drain them at an angle. 03:10 Now, we've gotten a little fancy in our old age. 03:14 But for those that can't afford fancy let's do the simple first. 03:18 This is the way we started out. 03:19 The simple first is we've taken just a plain old cookie sheet 03:23 and we have put something underneath it for an elevator. 03:27 And after we have rinsed our sprouts 03:30 we've just set it in at an angle. 03:31 And if you notice at the angle 03:34 that there are seeds at the bottom 03:36 but there's room for the air on the top. 03:39 The air can go in, the water can come out. 03:41 That's very important. 03:43 So in other words, you wouldn't want it to be like that. 03:45 No, the reason why is because it can't breathe. 03:47 What would happen if we did it like that? 03:48 Well, it would become like this. That. 03:52 Which is rotten. This is and I want-- 03:54 This is a no, no. 03:56 This is something that happens 03:57 when the sprouts are not rinsed thoroughly or if they set. 04:02 And I want them to see this 04:04 that this is the gooey part of the sprouts. 04:07 Does it have an odor? It also has an odor which-- 04:10 You know, it doesn't smell really nice. 04:12 Which indicates that bad bacteria 04:13 has started growing in here. Okay. 04:14 So this is no good. We throw those away. 04:17 Okay, so those are sprouts are so inexpensive, 04:22 they're just a penny. 04:24 So, I don't think that-- 04:25 Pennies per serving. Per serving. 04:26 Okay, now the colored tops that we have, 04:28 this is something that you can get it at health food store. 04:30 Which is the same thing that we've done here 04:32 is just it's done for you. 04:34 All right, and you can get-- it's a three colored tops. 04:38 Generally you can get them 04:39 for less than $5 for the three of them. 04:41 Yeah, they're a--they're about a buck and half each. 04:42 But this is the way to go. 04:44 I think- I prefer these kind, here. 04:45 Yeah, that's our-- that's our favorite kind. 04:46 Now, what have you got here? You've got a bowl. 04:48 Okay, this is another way you can sprout. 04:50 And this is actually sprouted buckwheat. 04:52 And the buckwheat as you can see it 04:54 has the nice little tails to it. 04:56 And what I've done is I actually soaked them 04:59 in a jar or bowl overnight 05:01 and then I strain them to get the water out. 05:04 And I've set them in the bowl to let them grow. 05:07 Now, if they are going to be put into a refrigerator 05:11 after they are sprouted then we layer it with paper towels. 05:14 To absorb some of that moisture 05:16 so they sit there and rot in their own way. 05:17 Exactly. Okay. 05:19 And if you gonna keep them in refrigerator 05:20 they still need to be rinsed once a day. 05:22 Because they continue to grow. Exactly. 05:24 Slower but they continue. 05:25 Right. Okay. 05:27 So what we have here is the sprouted lentils. 05:30 This is alfalfa that has just started growing. 05:34 And you'll see a lot of hulls in here. 05:37 Some people will eat the hulls because it's full of fiber. 05:40 I personally like to rinse the hulls out 05:43 and I'll put this into a bowl, into a sieve 05:46 and set it down into a bowl of water 05:48 and then the hulls will come up to the top 05:50 and then I'll scrape them off. 05:51 Or they'll drop to the bottom, too. 05:52 Depending on-- They'll separate. 05:54 Right. And then--okay. 05:55 This is actually kamut. 05:58 Kamut is a wonderful sprouted grain 06:01 for making breads and crackers. 06:03 It's a nice sweet grain and I really like to use the kamut. 06:07 Now this is a royal grain that came originally from Egypt 06:10 thousands of years ago and has more protein 06:13 and more nutrients than standard wheat. 06:16 And much easier to digest for people 06:17 that can't handle wheat. That's true. 06:20 Another thing we have is sprouted lentils. 06:23 This is the red lentils, these are the brown lentils. 06:25 And we use this sprouted lentils in salads 06:29 and that make--that really beefs up the protein, 06:33 if we can say that it beefs up the protein. 06:36 Ooh, was that a pun or what? 06:38 And that increases the vitamin C and the vitamin A 06:42 and lots of the vitamins are increased 06:44 mega doses in sprouts. 06:46 Okay, now, what have you got here, this black thing? 06:48 Now this is something even fancier. 06:50 A friend of ours made this for us. 06:52 This is actually a sporting board. 06:54 This is already elevated and when we put our jars on it 06:58 they are already at an angle 07:00 and they can drain into the sink. 07:02 This can be set right next to the sink. 07:04 Okay, so it just drains over top into the sink. 07:06 Or if you don't have a room on your sink 07:08 you can set a tray underneath it. 07:10 Okay, Now, what is the big thing there 07:11 with all the mung beans coming off the top? 07:13 This is one of your favorite things. 07:15 I love it 'cause it's a no brainer. 07:17 You just put them in, put some water in, 07:19 plug it in, and walk away. 07:20 Three days, four days later you've got mung beans 07:22 literally coming out of their-- coming out of their roots 07:27 just like that. Look at that. 07:28 Now this is called an electric sprouter. 07:31 It's something that is a gadget for my Mr. Gadget guy. 07:35 I love gadgets. Make my life easier. 07:37 And what you do is after we get the sprouts started in the jar 07:41 we will put them into the electric sprouter. 07:44 It actually has a tray in it and it has a whirlybird. 07:49 The whirlybird actually twirls. 07:52 It has water in the bottom bucket 07:55 and at the temperature-- 07:57 when the temperature gets a certain temperature 07:58 this will actually twirl and water the sprouts. 08:01 Then you just change the water once a day in the bottom bucket. 08:04 That's pretty simple. It's pretty neat. 08:05 And we've grown a lot of different sprouts besides mung. 08:08 But I like the mung because they grow so tall and straight. 08:11 Oh, this is so nice, and you do something special 08:14 to the mungs in the sprouter. 08:17 When you put the seeds in-- That's right. 08:19 I put a top on to force the mung beans down. 08:23 And so this pressure-- 08:24 and this is kind of an object lesson in life. 08:27 Because when the mung bean senses 08:30 that there is pressure on them they actually grow 08:33 straighter and stronger in their effort to push up. 08:39 So when we encounter things in life that are pressures, 08:45 stresses maybe it's to make us grow stronger and taller. 08:49 We've been told that the trials of life are God's workmen's 08:52 so that they will make us stronger for God's service. 08:55 I like to look at it like that. 08:56 I think there are object lessons in everything 08:58 that God made in food especially and in nature that He made. 09:02 I love it. I love to look for those little things. 09:04 And this is another good example of what God said in Genesis 1:29 09:08 that He has given us the green herb of the field 09:11 and this is certainly a lot of green herbs to eat, isn't it? 09:14 Let's see what we can do with some sprouts. 09:17 So let's do a recipe with sprouts. 09:19 Okay, The first recipe 09:20 that we're going to do with our sprouting is-- 09:23 we're going to make Rejuvilac. 09:25 Now that's an interesting term. 09:41 Okay, that sounds like an interesting recipe. 09:44 Let's talk about rejuvilac and what it is briefly. 09:47 Okay. 09:49 This will not be a class to instruct you on everything 09:51 you need to know about rejuvilac. 09:52 Okay, this is just a cursory look at it 09:55 because this is really quite an involved process. 09:58 Well, what we've done, 10:00 we have sprouted a combination of soft wheat and rye berries. 10:04 And we sprouted them to the sprouting stage 10:06 where the tail is about as big as the grain. 10:08 That's where the most nutrient is. 10:11 Exactly. And then--and that takes two or three days. 10:14 Then you pour water over that. 10:15 Than we pour water over it which is what we've done here 10:17 and we let it sit for three days. 10:21 And we stir it twice a day. 10:22 We stir it as we go a little bit. 10:24 And now what we're doing, 10:25 we're actually encouraging a bacterial growth. 10:28 But it's a good bacteria. 10:29 It's acidophilus and it's also lactobacillus bifidus-- 10:34 Which are two bacterium that we need in our body. 10:37 We need that in our bowels. 10:38 Lot of people have Candida today and they--that means 10:41 that the Candida has overtaken the good bacteria 10:44 so we want to actually encourage the good bacteria in the bowel. 10:50 Now it's of critical importance 10:51 that everything you do is sanitary. 10:53 We want to have clean jars. 10:54 We want to have clean, like distilled water. 10:57 We want--we don't want to introduce 11:00 a bad bacteria into this. 11:01 And how do you tell 11:03 if you're growing bad bacteria or good bacteria? 11:05 All you have to do is sniff it. 11:06 If it smells bad guess what folks, it's bad. 11:09 Or if you see it on the jar. 11:12 Now, how we know if it's a good bacteria? 11:15 It has a lemony smell and actually if we taste it, 11:17 it tastes like lemonade that's not sweet. 11:19 It really tastes like lemonade. Kind of a tart lemonade. 11:22 And I actually like drinking the rejuvilac. 11:25 I drink it in the evening just to settle my intestines 11:28 and it helps the bacteria to balance 11:31 in my intestines overnight. 11:33 So now that we know a little bit about rejuvilac 11:37 and just to finish this off, so after the third day 11:40 we drain that off and save it in a refrigerator. 11:43 And then we back fill it again with water 11:46 and we let it go for one more day. 11:48 This is called second day rejuvilac. 11:50 And then we drain that off after the end of that day 11:53 and we back fill it one more time-- 11:56 So we can actually use that cup of seeds three times? 11:58 Exactly. And actually what I do, I just combine it all together. 12:01 Some people keep third day-- 12:04 first day, second day and third day separate. 12:06 I combine it all together because rejuvilac is rejuvilac. 12:09 And I like it strong. 12:11 And now what are we gonna use rejuvilac 12:12 in besides drinking. 12:14 We're gonna make some cheeze. Some cultured cheeze. 12:17 So I would like you to read the recipe 12:18 and let's just get right into making some cheese. 12:20 Okay, For our Basic Almond Cheeze 12:23 we're gonna use-- 12:34 Okay. Now there's some tricks here. 12:38 The almonds, I want to show you a little trick with the almonds. 12:42 You can use--you can use the entire almond 12:45 that is the skin and the inside. 12:48 This is a lot of fiber on that almond. 12:49 Its lot of nutritional 12:51 but if you want to really nice white cheeze 12:54 here's a quick way to take them off. 12:56 I just poured some very hot water 12:58 for a few minutes over the almonds 13:01 and see the... Its skin just comes off. 13:03 It's literally when you get a little rhythm going here 13:06 and when you're hands aren't really slippery 13:09 you can just pop the little shells right off so-- 13:11 And this takes a few minutes to do. 13:14 And if you want a real white cheeze 13:16 this is what we do to make a nice white cheeze. 13:19 It's not what you call fast food. 13:21 No, but another thing can do too 13:23 if you want to have almonds ready 13:25 so that you can make a nice white cheeze all the time. 13:27 As you can make up a bunch of these at one time 13:30 put then in a Ziploc bag and stick them in your freezer. 13:33 Get the grandkids over and have them do this thing. 13:34 Make it a game, okay. So here's a deal. 13:38 We've done this already with a bunch of the almonds 13:42 and I've put the almonds in the blender 13:44 with the prescribed amount of rejuvilac 13:46 and little bit of sea salt and I've whizzed them up. 13:49 Okay. Okay, so... 13:51 Looks like some strange almonds in that blender to me. 13:53 Yeah, Then what we did, we poured the mixture 13:57 which was now liquid more like cream. 14:00 We poured the mixture. Into a cheeze bag. 14:04 In a cheeze or a nut milk bag it's called. 14:07 And also I just want to show you 14:08 what has drained off of the cheeze is the whey. 14:11 So we literally made cheeze the old fashion way 14:14 and separated the curd from the whey. 14:15 These are the curds and this is the whey. 14:18 Now the whey can be used to make mayonnaise and things with it. 14:21 So I never throw this out. 14:22 Oh, it's got all kinds of uses 14:23 and it's great beneficial effects 14:26 with the nutrients in there. 14:27 And the cheeze of course-- now this is a basic cheeze 14:31 and we can do anything with it 14:32 and as a matter of fact I'm gonna put this back in here 14:36 so we don't really need to turn that out. 14:38 But I'm gonna show what we did which is right here. 14:42 I took that very same cheeze, this is almond, 14:44 this is a basic almond cheeze and I diced up some herbs. 14:49 There's some little bits of sun dried tomatoes, 14:52 there was a little parsley, little oregano, little basil. 14:54 Cilantro. Some cilantro. 14:56 Green onion. Little bit of salt. 14:57 Some onion and I made a really delicious herb cheeze. 15:01 So you can use any kind of herbs in your cheeze that you like? 15:04 Sure. Okay. 15:05 Sure. And so this is pipeable. 15:07 In other words you can put this 15:09 in a pastry bag with a decorative tip. 15:11 A fairly large decorative tip 15:12 and you can actually pipe it on to crackers and things. 15:15 Oh, and it is so good. It smells so delectable. 15:19 This-- Plus it's good for you. 15:20 Because it has a culture in it. 15:22 And it's low fat. 15:23 We can say our cheeze has culture. 15:25 There you go. Kind of. 15:27 So that's, that's it and we can do this with cashews. 15:31 Now cashews are a little different 15:32 because cashews will actually go through the mesh in our nut bag. 15:37 So for cashews I just let it sit overnight 15:40 and also, it's also very important 15:41 we leave this out the first day so that 15:44 it continues to bacterialize, a good bacteria. 15:48 And it also it gets all the water out of it. 15:50 So-- Definitely so. 15:52 It will form into a cheeze and this can be molded. 15:54 Molded, that's a bad word. 15:56 Okay, it's moldable. That's a bad word. 16:00 Can be shaped. Oh, that's a good word. 16:02 Okay. Okay. 16:04 But this is a phenomenal cheeze. 16:05 This will really amaze your friends 16:06 and this is a cut above the standard cashew cheezes 16:09 that we've made before than lot of people make. Right. 16:12 Because it has-- 16:14 it has an honest cheesy flavor because of the bacteria. 16:18 Okay. So-- 16:19 Well that sounds great for the rejuvilac 16:22 and now we've got some other things we can do with sprouts. 16:24 Let's make another recipe with our sprouts. 16:27 Let's get right to it. Okay. 16:28 Next on our list is Quinoa Tabbouleh. 17:14 Okay, this is a dump and pour recipe. 17:19 Chop up a little bit and dump it in. 17:21 First of all let me bring 17:22 to the attention of our viewers this Quinoa Tabbouleh. 17:26 This tabbouleh is so yummy. 17:29 It is the quickest of any of the sprouting seeds. 17:32 It even sprouted while it was still being soaked in water. 17:34 It started to-- yeah, 17:36 I still soak it overnight and the next day rinse it off 17:39 and it starts sprouting the next day. 17:42 So you can actually use the tabbouleh 17:44 on the following evening after you soaked it. 17:46 And it is very, very tasty. 17:48 Amaranth is another one that will sprout that quickly. 17:51 Most of your grains will take two days to sprout 17:55 and then they are ready, nutritionally dense. 17:58 So what we're doing with this is 18:00 just going to pour in all of the vegetables. 18:03 You wanted to do something different with this here. 18:05 What did you want to do? 18:06 I'm going to mix up the oil and the lemon juice 18:09 for the dressing along with the ginger and the garlic. 18:13 Okay. And get that going and-- 18:15 Then the rest of these you just dump in. 18:16 Everything else just dumps right in there. 18:17 So we've got some green onions that I diced up 18:22 and we've got some tomatoes that halved-- 18:24 but actually I halved them again because they were kind of big. 18:26 So these are really quartered but you know what 18:28 it doesn't make that much difference. No. 18:30 We're just wanting color here and flavor. 18:33 Got some diced up cucumbers. 18:35 You can put anything in this that you like. 18:38 Some jicama that's been marinated. 18:41 And-- A little bit of jalapeno. 18:43 Just a little bit. 18:45 A jalapeno gives it just that nice full body bite to it. 18:48 And it's not that much to keep it hot. 18:52 Then we're using parsley that we've chopped up 18:55 and some black olives. 18:58 Now, do you want this tossed? 19:00 You can toss it and then we'll toss it in with our dressing. 19:04 This is a beautiful, simple and very nutrient dense salad. 19:12 It's very pretty, look at all the colors. 19:13 Colors are very appetizing and that quinoa is actually 19:17 a sweet grain that has been sprouted. 19:21 And then we just dump in part of that. 19:23 I don't we'll need the whole thing. Try that. 19:28 For those of you on an oil free diet 19:32 or a low fat diet you can just cut back on the oil 19:37 and use the lemon juice with your ginger and garlic. 19:43 It's wonderful that way. 19:45 Okay, that's ready to go. 19:48 And that is a very, very healthy salad. 19:51 We've one more salad to make. 19:52 Why don't you read the recipe? 19:53 Okay, let's do one more recipe 19:55 and we're gonna make a Sprout Salad 19:58 using some of the sprouts that we've grown. 20:09 Okay, this is going to be a really good quick recipe. 20:13 We're gonna take our mung beans 20:15 which I have already cut into little slices, little pieces. 20:20 Just layer it on the bottom of the bowl. 20:23 Now you're leaving the shells and all on? 20:25 You know, there's not have many shells. 20:26 You're making no special effort to get them off? 20:29 No, and then our alfalfa sprouts. 20:31 And they turned out so nice. 20:34 I just love homemade alfalfa sprouts. 20:36 And then we have some clover 20:38 and the clover still has a lot of the hulls 20:41 on which I like for the fiber. 20:44 And then we take the avocados. 20:47 Sprinkle that on. And tomatoes. 20:51 That looks good enough just like that. 20:52 Yeah, that's--very good 20:54 then we're gonna toss it with our salad dressing. 20:57 And if you like we can even add 20:59 a little bit of our sprouted lentils 21:04 to add up some more of the protein in it. 21:08 But let's see what kind of salad dressing we're gonna put on. 21:10 We're gonna read that ingredients on the screen. 21:28 Okay, let's get all the stuff in the blender 21:31 and see what we have for melded flavors. 21:34 Now they tell me that water and oil don't mix. 21:36 It homogenizes when you put it in a high speed blender. 21:40 You know, if we put a little lesser thin in 21:42 it would make it emulsify. 21:44 Yeah, so it would 21:45 and it actually adds a lot of flavor to it and-- 21:48 We'll try that next time. Okay. 21:49 The liquid lesser thin or the powder, either one. 21:52 But for now I think the lemon juice 21:54 will maybe accomplish the same thing. 21:56 It's a type of emulsify because it breaks the oil down. 21:59 And the Bragg's liquid aminos 22:01 it's just really adds a lot of flavor to it. 22:03 And also the ginger and garlic. 22:05 The ginger and garlic is wonderful in there. 22:07 This is my favorite salad dressing that I make a lot. 22:11 We travel a lot and we used to travel a lot anyway 22:13 and this was--this was really one of your favorites. 22:17 Okay. We just whiz this up quickly. 22:30 Stop. Okay. 22:32 That looks like a nice pretty creamy dressing. 22:35 That's right. It's very thin. 22:38 If we wanted it thicker we would hold 22:40 some of the liquid back, the water back. 22:41 But the taste is really good. 22:44 I'm gonna pour it in here 22:45 and then let you just pour as much as you want. 22:47 Yeah, because we're not gonna using all of that on the salad. 22:49 Really. That's just a good basic dressing 22:52 that you can keep in your refrigerator. 22:54 That's enough for a bucket of salad. Absolutely. 22:56 So we've got our beautiful salad here 22:59 and we're gonna pour a little bit of the dressing over it 23:01 and then this will meld together. 23:04 You notice we didn't put any onions in this salad. 23:07 That's good. This-- you don't have to have onion. 23:11 You can put onions. 23:13 You can put anything in here that you want. 23:15 But just these nice simple salads with the dressing 23:21 and you let it sit for a little while. 23:23 It will just be flavorful. 23:27 You can put whatever sprouts in you want. 23:29 You have a complete meal right here. 23:32 The sprouted lentils actually add a lot of protein to it 23:37 and gives it a full bodied effect, 23:39 gives you more satisfaction. 23:40 Satiety comes when you have a lot of nutrients in your food. 23:44 Plus a lot of chewing. 23:45 We should have a lot of chewing there. 23:46 Lot's of chewing in this one. 23:48 You can--oh, some black olives 23:50 will be really pretty in this too. 23:51 Or just garnished on top. 23:53 So, when--what we found out with the sprouting is that 23:58 we don't have to eat as much food when we have sprouted food. 24:02 When we have sprouted foods our nutrients are dense. 24:06 We get more bang for the buck, so to speak. 24:10 And you can have a smaller amount of food 24:12 and get greater satiety because you've got 24:15 so many vitamins and minerals and enzymes 24:18 that are just compacted in here 24:20 and when your cells are saying, "Yes, thank you. 24:22 Thank you for nourishing my body." 24:24 So the reasons for sprouting then, 24:25 just very quickly are, economy, 24:27 because they are very inexpensive 24:29 and we can have greens year around. 24:30 And anybody can sprout. 24:32 And we feel that there is more nutrition in them. 24:34 It's a mega nutrition for such a small amount of space. 24:38 They're versatile. 24:41 There is almost no reason not to sprout, 24:43 they are simple to sprout. 24:45 Our grandchildren can sprout and do. 24:47 And you can make anything with sprouts. 24:49 So there's lots of reasons to do this in our mind. 24:52 And there is. Okay. 24:54 Well, stay tuned we're going to be right back 24:56 and show you a display of all the beautiful foods 24:59 that have been created out of sprouting. 25:04 We hope you've enjoyed "Let's Cook" 25:05 with Jeff and Nancy Riedesel. 25:07 Now let's take a moment 25:08 to review our sprouting menu recipes. 25:10 For the Rejuvilac you will need-- 25:23 For the Basic Almond Cheeze you will need-- 25:35 For the Quinoa Tabbouleh you will need-- 26:15 For a Sprout Salad you will need-- 26:38 If you would like more information 26:40 or if you would like to contact Jeff and Nancy Riedesel 26:43 you may write to 3ABN. 26:45 PO Box 220, West Frankfort, Il, 62896. 26:50 Or call 1 (800) 752-3226. 26:56 Now let's join Jeff and Nancy 26:57 and take a look at our finished recipes. 27:04 Hi, and welcome back to "Let's Cook." 27:06 Wow, I would say we have a lot of food here 27:09 but actually we have some nutrient dense food 27:12 which makes up for the volume of food. 27:14 Very satisfying and very filling. 27:16 Let's look at what we have here. 27:18 I see a wonderful, what do you call that salad? 27:23 Oh, it's a tabbouleh, it's a Quinoa Tabbouleh salad. 27:25 That's what I made and that is just so good 27:28 the sweet grains and all the veggies and things. 27:31 And then we have our famous cheeze mould 27:35 with some sun dried crackers 27:37 and a little tomato rose in the middle. 27:39 Beautiful tomato rose. You did a nice job. 27:41 And then we have our famous Sprouts Salad. 27:44 That's a just a multi blend of different sprouts 27:48 and herbs and things. 27:50 And its got a delicious dressing on top. 27:54 So we have showed you a few things 27:56 about how to make sprouts 27:57 and how anybody can use sprouts. 27:59 I hope that you'll enjoy them and try it at home. 28:02 You will enjoy it. |
Revised 2014-12-17