Homegrown Lentil Sprouts

So, I'm going to try to come out of my baby-world and put something out here again :-) Kate is six months old and I have lots of things that I want to catch up on blogging about here....making cloth diapers and covers, wraps and slings, and hooded baby towels. First though, I feel like blogging about something that we are doing right now.

With Earth Day coming up, I was online trying to figure out some activities to do with my little preschool-homeschooler. I decided that we would try to do sprouts; I say "try" because our experiment making rock-candy failed due to super-high humidity (this experiment relies on evaporation) and impure sugar. The evaporation was probably not helped by the fact that I had to cover the jar well with paper towels and a rubber band to keep the sugar ants out. It resulted in sugar "flecks" growing everywhere in the jar, and none actually on the string.

Anyway...this time I thought I should try the "experiment" myself, before we did it for a homeschool project. I found this YouTube video about growing lentil sprouts. I don't think that I ever would have though about trying lentils, but I was very excited about the prospect of using up the half bag of lentils that had been sitting in my cabinet for awhile. As my last attempt at a lentil-based meal was a gastronomic failure and my family would probably try sneaking any re-attempt to the little dog who lives down the street, finding another use for the lentils was a wonderful surprise.

Evening before:

Put half a cup of lentils into a jar and fill with water. Cover with a screened lid, or if you don't have one available, cover it with cheesecloth or a paper towel secured with a rubber band.

Day 1:

Drain the water, then rinse the lentils. Leave the jar upside down for an hour or so to drain. Keep the jar out of direct sunlight.

Day 2-4:

Rinse once a day, drain completely, and try to keep your children from shaking the jar.

And....(on day 3-4) they are ready! Store in an airtight container in the fridge; I put a few paper towels at the bottom to suck up any excess moisture. Use on salads, sandwiches, in smoothies or just for munching.

What surprised me....

- this was so very easy; nearly impossible to mess up and kill your sprouts (unlike plants that are unfortunate enough to make it into my house or garden)

- a little bit of seed/bean makes a lot of sprouts

- I also grew a piece of grass (I think) in with the first batch of lentils

- they taste really good, even the lentil seed at the middle of the sprout - I was afraid that the lentil-seed wouldn't taste good and I might have to pull it off, but it gets all crisp and fresh tasting. It's the most flavorful part of the sprout

- my kids eat them plain!!

All in all these turned out great. I'm already starting batch two (and will take pictures this time), and am curious about what other seeds/beans I could find here to sprout.

Homemade Frappuccino

We are now living in a country that grows a good amount of the coffee that Starbucks uses, but there is not a single Starbucks here....I agree with them (there's not much market for a Starbucks here), but I'm on my own for Frappuccinos...and I've found something that works really well (and doesn't cost $4 a cup).

Step 1: Brew 2 cups of coffee (or wait for the day that no one wants to finish the last 2 cups in the coffee pot).

Step 2: Add a big spoonful of powdered milk
(If you are in the States, you will only be able to find fat-free powdered milk...if you are overseas like us, go for the good stuff, 2% or more).

Step 3: Add sugar, flavored syrups, hot chocolate powder to taste.
(I like Ovaltine in spite of it's annoying commercials, since it doesn't have hydrogenated oils...here in Costa Rica I buy the one in the orange bag...no idea what it's called since I immediately dump it into the frequently depleted cannister that I keep going)

Step 4: Pour into an ice cube tray and freeze it.

Step 5: When you are ready to drink it...put the cubes (half or all) in the blender with milk. It's a good amount for 2 people.

Step 6: Keep your eye open for the next pot of unfinished coffee and repeat.

My kids usually try to steal some of this from me when I'm making it...I'll have to come up with a coffee-free version sometime. Our empleada says it tastes like ice cream :-) Since it isn't made with plain ice, it stays good even while it's melting...it never gets watery at the end.

Take that Starbucks...I can live without you!

Homemade Mixes

Here in Costa Rica, I can't always find some of the things I grew up with...for example, no one seems to sell Aunt Jemima's Whole Wheat pancake mix. This is not really too much of a shock, I had a hard time finding it in the States at times. Since, to me, whole wheat pancakes do really taste so much better than regular ones (even if I don't buy the >$4 bag of chocolate chips that the Walmart-owned store wants to sell me down here), I've resorted to putting together my own mix with a little help from Better Homes and Gardens. I'll put the recipe below, but my main point for this post is how surprising it always is to me at how few ingredients some of the mixes on store shelves have. How much extra time does it take to add 7 ingredients instead of just 4. Some mixes save us a lot of time; some can be whipped up at home in less than a few minutes. Keep them in tubs, give them as gifts in little bags or in jars, or just make a single batch.

On the other hand, there are some things that we have tried to replicate with a mix down here, that just don't cut it. Josh tried a spice mix he found online for chili powder (a rare sighting down here), and it just didn't make it. I was going to include it when I got around to writing this post, but I don't want you trying it. It's not worth ruining a good batch of chili. And Josh found the one store that sells overpriced imported chili powder; so we're past the chili powder emergency.

Do you have any good mixes that you would like to share? Put them in the comments; I would love to try them.


Whole Wheat Pancake Mix

For each cup of whole wheat flour, add:
1 tablespoon sugar
2 tablespoons baking powder
1/4 salt

Store in an airtight container/bag in the refrigerator or freezer (don't forget: whole wheat flour will go bad over time if it is not kept refrigerated or frozen ... so, this mix will, too).

To make the pancakes:
1 cup of pancake mix
1 egg
1 cup milk
2 tablespoons oil

This makes about 8 pancakes (or if you don't have a griddle because you left it in the States because of airline bag-weight limits, it makes about 4 huge pancakes, one by one, in a medium sized skillet).

Yummy Add-ins (anything dry can be added directly into your mix...this is especially nice if you use it as a gift...anything moist should wait until you make the pancakes)

• chocolate chips (of course) or any flavored chip
  
• apple bits
• nuts
• blueberries (mmm....blueberries...I can't buy these anywhere down here) fresh or dried
• craisins
• m & m 's (my daughter's personal favorite and one she talks about having when Grandpa makes her pancakes) - best added to the pancake after pouring it into the pan, otherwise the color runs away and the pancakes look scary