Wee Sprouts

Some recent pictures from our wee world...(click to enlarge in gallery view!)

Words

Sunshine beaming down,
Spring has sprung,
we're in it the now.

Words of wisdom being sung,
to strums by quiet rivers,
and ancient lands.

The castle mounts the step mud hill,
we sit and graze hidden in the still.

Birds are tinkering,
curious stoats are shuffling,
we lay soaking it in.

The first weeks of spring,
and every day,
life turns my eyes and ears.
Opportunity to live, outside, no delay.

The garden green,
the blossoms flash,
the gorgeous moss bounds wee paths.

Inside we regain our energy lost,
recovery foods for braw days,
and growth.

Avocado and Beetroot Sprouted Hummus In Quinoa Wraps

(perfect for recovering after the gym!)

I had never been a fan of Avocado in the past, for whatever reason I just never took to the taste and always had struggled to eat much of it.  However since we started sprouting and making our own hummus, I have been desperate to try and make avocado hummus, so umm yeah, we did!  It was Delicious!  Especially to dip sweet red peppers into, Mmm mmm mmm.... and to dollup into these wraps with quinoa! Third time making it now and I have loved it more each time!  Mark is a beetroot maniac and so his half of our hummus mixture was a gorgeous shade of pink!

Firstly - Sprouted Chickpea Avocado and Beetroot Hummus

- Firstly we rinsed, soaked then sprouted chickpeas in a Jar for 2-4 days... Basically each jar, three parts water to one part dry (rinsed) chickpeas, muslin over the top with an elastic band and soak for at least 8 hours, pour out remaining water and rinse before leaving them in your dish rack, at a 45 degree angle for a wee bit.  The jars then live on our kitchen worktop, doing their business, rinse twice a day.... Watch the chickpeas expand into superheros with wee stubby tails! :)

- We then blended two cups of our sprouted chickpeas with two table spoons of light tahini, two cloves of minced garlic (one would suffice, but we love garlic) and one tablespoon of  fresh squeezed lemon juice. We then slowly poured half a cup of hemp oil (olive is braw too) through the mix and seasoned with a little pepper (optional).  Split the hummus into two batches and mix one ripe avocado through one and one shredded beetroot through the other, both with a wee pinch of sea salt to taste (a tablespoon or two of some nice balsamic vinegar can be stirred through the beetroot one, tastes great with chunks of cucumber as it really brings out the sweetness of the beetroot!).

- When we first started making this the end product could be a little chalky.  We found that it's best to use the chickpeas before the tail is longer than the bean, otherwise you risk getting that  chalky, woody tasting hummus. If your first attempt isn't perfect just add a dollop or two of your favourite organic hummus to it, good way to introduce the raw hummus into your diet.  Once you have the hang of it you can get creative, this is an ever evolving recipe for us as once you have the base hummus you can experiment with tasty additions.  Like today we added yummy vine tomatoes to the avocado hummus to give it a sweet tang.  We recycle plastic pots from whenever we have store bought hummus. 

The Rest Of It... 

- Once we've warmed up our wraps we spread in the middle a couple of tablespoons of our hummus before adding some cooked and left to cool down quinoa and topping with our green salad. Our salad today was full of goodness, the greens consisted of spinach, pak choi, spring greens and purple curly kale. We added grated carrot, spring onion and cucumber and covered in a dressing made from lemon, balsamic vinegar (as much or as little as you like) olive oil and flax seed oil. Throw on a few slices of sweet red pepper and then wrap it all up!

Enjoy! We sure did! x