I’ve been sprouting raw hulled sunflower seeds lately. There’s very little work involved and the result is a tasty snack or salad topping. I tried a fancy sprouter a year or so ago and the tray system for this gagdet was a pain in the neck to use. The water was hard to add and change and worst of all the sprouts often got moldy. Now I use the old mason jar with a porous lid method with great success – easy and clean. I have "Sprout_Ease" lids which come in a pack with 3 sizes for under $5. A long time ago I used cheese cloth and rubber bands which worked fine but the lids are easier to use and clean so I think they are worth the little investment.
Sprouting Raw Sunflower Seeds
Put 1/2 c. raw hulled sunflower seeds in a wide mouth mason jar, fill half way with water, screw on lid.
After 8 hours, dump water through lid, rinse several times and drain by dumping water through lid one final time and shaking.
Each morning and night rinse and drain the seeds.
Within a day or so you’ll see "tails" on the seeds. They are fine to eat now and / or later when leaves start to form in a few more days.
Put 1 1/2 cups of mixed frozen blackberries and strawberries in a food processor with 1 1/2 T. Xylitol. Blend, slowly adding unsweetned almond milk until desired sorbet consistency is achieved.
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Miss candy? These fruit sours are sugar free and awesome. I’m trying out the Watermelon Splash and Cherry Blast. Both are mighty good! I just ordered the six pack for $13.50 from Emerald Forest. Soon I’ll get to try Raspberry Dance, Citrus Sky, Keylime Dream, and Grape Blizzard.
Spread 3/4 c. of raw pumpkin seeds on a cookie sheet and bake at 350 for 10 minutes. Meanwhile boil a little water and add 1 1/2 t. of hot water to 1/2 t. of good sea salt. Take the seeds out of the oven and dump on the salt water. The seeds will sizzle. Put the seeds back in the oven for 2 or 3 minutes to dry them out. That’s it!
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When I feel a little deprived about not getting any decadent treats – I have this hot chocolate substitute. I always feel requited afterwards – and to tell the truth I also feel much better than I would if I’d had hot cocoa with sugar.
1 c. unsweetened almond milk
Stir in Xylitol to preferred sweetness
Heat up on medium heat and drink
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modified from the recipe at Bob’s Red Mill (bobsredmill.com)
This is my first cake experiment since going on the diet. I will definitely make this one again. As the name implies it is moist and also very tasty.
| 1/4 c. butter |
| 1/3 c. xylitol |
| 1/2 cup almond meal |
| 3 T. coconut |
| 1/2 t. BP |
| dash salt |
| 1 large egg |
| 3 T. milk |
| 1/2 t. vanilla |
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Cream together butter and sugar until smooth. Add in eggs, one at a time, and beat until fully blended in. Add milk and vanilla and mix until combined. In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 4.5 by 8.5 pyrex loaf pan and bake at 350°F for 30 minutes.
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