I sprout. Do you sprout?

I just felt like it one morning. I got out a couple of quart mason jars and put in a tablespoon each of alfalfa and mung beans. Poured it full of water, a teaspoon each of food-grade hydrogen peroxide and let it sit for 15 minutes.

I trapped a mesh net (I save the mesh net packaging my lemons come in) between the mouth of the jar and the band – see my blog entry on alfalfa sprouts. Pour the water out, fill it back up again and let it soak in water for 8 to 12 hours in a dark place.

Pour the water out, rinse, pour the water out, let it sit. Repeat everyday. Once the sprouts are a good size they are ready to sit in a sunny place to grow some greens.

Eat!

Vietnamese Shrimp Noodle Bowl

This is my version of the Vietnamese Shrimp Noodle Bowl. The traditional way to do it involves fish sauce which I don’t have, and pickled carrots, which is not well-liked by my family. So here goes.

Ingredients:
1 lb shrimp, peeled and deveined
1 package (8oz) vermicelli (I have the Explore Asian Jasmine Brown Rice Vermicelli)
1 tablespoon organic virgin coconut oil
1 tablespoon Bragg’s amino acid (I may skip this next time. It tends to overpower all flavor.)
1 teaspoon organic coconut palm sugar (I bought this thinking it would be a good sweetener but found out it was harvested using unsustainable practices.)

From our local organic farmstand:
leafy greens
cut carrots
cut cucumber

mint from our backyard
mung bean sprouts grown right in our kitchen

Directions:
Heat coconut oil in a large skillet over medium. Add the shrimp and cook until pink. Flavor with Braggs and sugar. Cook until sauce is almost cooked off.

Boil water in a medium saucepan. Add vermicelli and cook for 5 minutes. Drain and wash with cold water.

Arrange leafy greens, carrots, cucumber, mint, mung bean sprouts and cooked vermicelli on the plate. Top the vermicelli with shrimp. We skipped the syrupy sauce. The shrimp is plenty flavorful on the noodles.

This is one way we sprout. How do you sprout?