Buckwheat Groats = Awesome
I had a good weekend! I got some miscellaneous things done and of course I made more food. I had my job interview yesterday, and although the pay is tempting unfortunately I realized I would have to turn it down just because I need more flexibility because my acting career has to come first. I also watched the 1978 movie Ice Castles last night, and I did really enjoy it (like my mom knew I would).
Today I went to the Unitarian Universalist church I've been going to recently -- I'm not really a church-goer but I am a friend-meeter so there ya go. I also had coffee with a girl from my acting class, which was really fun. Yay for social time.
I finally got a chance to use my sprouted buckwheat groats and they are great! I read some conflicting reports about how long you should let them sprout -- some said only a day, and some said three days. I went for three days because I like maximum nutrition and I want to get the most bang for my buck. Here's my awesome sprouts in the colander:
I ended up using half the sprouts for scones and half for bread. I pretty much made up my own recipes and I'm very happy with how they turned out.
Here's my scone recipe:
1.5 cups sprouted buckwheat groats
1 banana
3 dates, pitted
1 apple
1/4 cup blueberries
cinnamon
Nutritional Info
Fat: 0.8g
Carbohydrates: 15.1g
Calories:68.0
Protein: 1.8g
Mix together buckwheat sprouts with banana, dates, and cinnamon until you create a dough. Process in apple pieces until they are the desired size. Mix in blueberries.
Dehydrate 2 hours at 115, then 3 more at 105. Turn over onto a mesh tray (w/o nonstick sheet) for 2-3 more hours until dry on the outside and moist on the inside.
Number of Servings: 9
And a photo of a scone with some homemade berry-date jam:
Sorry that picture is a little blurry. My poor camera died right before I started this blog so I have to use my cell phone camera.
For the bread I used the sprouts with some Braggs, tahini, and rosemary:
It tastes realllly good smeared with some pesto cashew cheese (leftover from my quiche-making experience).
I have also been walking a lot and I finally took a picture of this crazy house with a tree bending all the way over it:
I'm not sure how I would feel about that!
I also made a crap-ton more dried cranberries because I lovelove them.
AND, I'm really happy about the healthcare bill passing. I was denied health insurance (for a stupid reason) and the only plan I could find cost $100 a month with a $10,000 deductible (ridiculous!!) and I was facing the unhappy prospect of being uninsured. Now it seems that will not happen. Yay.
I have a busy week ahead of me, full of exciting career news.
I also figured out how to fix a little glitch on my acting website so now all my links work. Yayo technology!
(It's at www.erikaheidewald.com by the way)
Today I went to the Unitarian Universalist church I've been going to recently -- I'm not really a church-goer but I am a friend-meeter so there ya go. I also had coffee with a girl from my acting class, which was really fun. Yay for social time.
I finally got a chance to use my sprouted buckwheat groats and they are great! I read some conflicting reports about how long you should let them sprout -- some said only a day, and some said three days. I went for three days because I like maximum nutrition and I want to get the most bang for my buck. Here's my awesome sprouts in the colander:
I ended up using half the sprouts for scones and half for bread. I pretty much made up my own recipes and I'm very happy with how they turned out.
Here's my scone recipe:
1.5 cups sprouted buckwheat groats
1 banana
3 dates, pitted
1 apple
1/4 cup blueberries
cinnamon
Nutritional Info
Fat: 0.8g
Carbohydrates: 15.1g
Calories:68.0
Protein: 1.8g
Mix together buckwheat sprouts with banana, dates, and cinnamon until you create a dough. Process in apple pieces until they are the desired size. Mix in blueberries.
Dehydrate 2 hours at 115, then 3 more at 105. Turn over onto a mesh tray (w/o nonstick sheet) for 2-3 more hours until dry on the outside and moist on the inside.
Number of Servings: 9
And a photo of a scone with some homemade berry-date jam:
Sorry that picture is a little blurry. My poor camera died right before I started this blog so I have to use my cell phone camera.
For the bread I used the sprouts with some Braggs, tahini, and rosemary:
It tastes realllly good smeared with some pesto cashew cheese (leftover from my quiche-making experience).
I have also been walking a lot and I finally took a picture of this crazy house with a tree bending all the way over it:
I'm not sure how I would feel about that!
I also made a crap-ton more dried cranberries because I lovelove them.
AND, I'm really happy about the healthcare bill passing. I was denied health insurance (for a stupid reason) and the only plan I could find cost $100 a month with a $10,000 deductible (ridiculous!!) and I was facing the unhappy prospect of being uninsured. Now it seems that will not happen. Yay.
I have a busy week ahead of me, full of exciting career news.
I also figured out how to fix a little glitch on my acting website so now all my links work. Yayo technology!
(It's at www.erikaheidewald.com by the way)
