Well I thought today was ‘hug a vegetarian day’ until I double-checked and it turns out that I’m a week late! Today is actually ‘ask a stupid question day’ according to days of the year.com. Oh well; we’re still accepting hugs 😉 . I also missed ‘Eat a Hoagie Day’, ‘Hobbit Day’, ‘Coffee Day’, and ‘Johnny Appleseed Day’. Man! It’s just so disappointing. Have you ever gone to day of the year.com? It’s kind of fun! Although my birthday was ‘Step-Family Day’, which doesn’t really apply to me, and Elysia’s birthday didn’t even have a celebration for 2011, which is clearly absurd. Speaking of my birthday, I was very excited to receive a Ninja from my parents. Yes, I do want a Vitamix someday but that’s definitely more of a dream right now, and the Ninja is cool because it has three different sizes to blend things in.
On the day that Elysia and I left for the marathon, I may have gotten a little carried away blending up a variety of foods in the Ninja (similar to when I got Elysia’s present, a spiralizer, but more on that later…). The following recipe is the perfect example of throwing seemingly random ingredients together for a tasty and healthy treat. I happened to have sprouted buckwheat because I made some energy bars from Thrive: Fitness and had some left over. If you have never sprouted grains or seeds before, don’t be afraid! It’s really easy to do so. Basically you soak said grain or seed overnight in water (or for about an hour with buckwheat), rinse in the morning, and place in a sprouting jar (or strainer). Then you wait a day or two (rinsing 2x per day) and little sprouts start to grow! If you want a more detailed explanation, click here. Alternatively, you could probably cook the buckwheat but that may alter the flavor. If you do, let us know how it turns out!
Sprouted Buckwheat Dip
- ½ cup sprouted (or cooked) buckwheat
- 2 dried figs, soaked for one hour (optional)
- ¼ cup cooked and mashed winter squash (I used butternut)
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon sriracha
- ¼ teaspoon garlic salt (or to taste)
- 1 teaspoon garam masala
-Place all ingredients in a blender and mix, adjusting spices to taste.
– I ate this on a salad of Kale with roasted tomatoes and baked Tempeh. It also tastes good as a dip for crackers or vegetables or as a spread on a sandwich.
If you have any questions about sprouting buckwheat or any of the above ingredients, feel free to ask.
Happy ‘Stupid Question Day’! (No, I’m not saying that a question pertaining to these things is stupid 😉 )