Sprouting a Great Source of Nutrition when Fresh Food is not Available

Hope you are all well and not affected by the flood damage in NSW and Queensland. If you are please reach out. While I personally am not affected by the floods I do live in a town and area that is presently in devastation. It has been incredible how much support has been offered from people locally and all over the country. I have been out helping and have taken a few days off so as to attend to our own minor damage to garden and cleaning of the outside areas.

Fortunately we do not have any major damage to our house however my work once again has been affected and I have had to cancel my courses for most of this month. As a result I am on the look out for work and now that we have the Internet restored I have space to offer nutrition sessions and online cooking classes. For the whole of March I am offering a couple of discounts

½ price nutrition sessions at $60 for 50 minutes and

Online cooking classes at $90 for an hour’s class

Please email me to book in

Or if you have been wanting to do a 3 day course with me and haven’t got around to booking now could be the time. I have new dates out below.

Years ago when we came to this area we used to live in an area where we were either being flooded in or flooded out, this had me well prepared for being cut off without fresh food for a week at a time. Even though we weren’t affected this time I still had plenty of dry supplies to keep us nourished. The first thing I reach for when fresh veg is running low is sprouting legumes. I thought to share this with you now as I also have friends who live in remote areas of Australia where it is hard to grow fresh veg and hard to get any decent veg in so they sprout to get fresh nutrition. Also a friend is travelling around Australia camping and is sprouting too.

Sprouting legumes makes the nutrients in the legume more bioavailable and as well as containing all the macro nutrients (protein, carbohydrates and fats) they contain fibre, an array of vitamins and minerals and some sprouts contain phytonutrients. They are a brilliant source of vitamins and minerals when fresh food supply is low. When travelling in India I would often sprout.

You can also cook the sprouts and they lose very little of their nutrient profile in doing so. I use them to make dhal and curry and also just lightly fry them in olive oil or water and add to salads. Or the other day we didn’t have lettuce greens but I had some kang kung growing so I oven baked a sweet potato and fried up the sprouts with garlic powder (had no fresh garlic), chilli and kang kung and put it on top of the baked sweet potato, so nutty and delicious.

Sprouting Legumes

Ingredients

160gms of legumes either Chickpeas, Mung beans or Red lentils

Method

Put 160gm or 8cm high of legumes in a 1 litre jar. Soak legumes overnight in water. Place something on top of the jar to stop flies etc. getting in and that allows air to get in. I use a piece of lace curtain
Drain water and rinse. Rinse once a day if water is scarce and twice a day if not. Tip jar on its side to let excess water drain out.
Legumes can sprout in as little as 1 day depending on heat and humidity. Once sprouted store in the fridge and use as you need. If electricity is out store in cool place and eat within 2 days.

Note: for mung beans some of the beans don’t always sprout and they are hard so need to be removed. To do this I pour the sprouts into a metal bowl and add filtered water and then skim off the sprouted ones that rise to the top. If they aren’t rising to the top I stir them around until more float to the top.

Here is a recipe for Sprouted Mung Bean Curry

# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Cooking School News

Announcing new dates for the 3 Day Foundation Course

This three day course gives you so much more than just recipes to follow when you go home. As well as 60 recipes and a comprehensive manual you gain the following:

The skills and confidence to balance flavours to take something from tasting just good to absolutely delicious.
The ability to be able to adapt recipes to the ingredients you have on hand or that are in season.
The ability to plan meals adding foods that will make the meal nutritious and contain complete protein and other essential nutrients
A stockpile of tips and tricks to make life in the kitchen easier.
An appreciation of working with organic and seasonal produce.
Skills to make cooking from scratch without preservatives much easier.

Who is this course for?

People who are already vegan or are transitioning to vegan or who want to add a few more vegan meals into their weekly menus.
People who would like to eat healthily adding more recipe ideas into their repertoire
People who have no experience in the kitchen to those that have a lot of experience and want more ideas.
People who want to continue on to develop cooking into a career.
People who just enjoy cooking and want to upgrade their skills.
People who don’t enjoy cooking but would love to enjoy cooking.
People who want to eat a more wholefoods diet cutting out preservatives and cooking from scratch.

Dates

We still have places left in the following dates and below that are the new dates set. Can’t wait to work with you in the kitchen.

March 24th to 26th – 1 place left

April 7th to 9th – waiting list only

April 26th to 28th – (includes a visit to the local markets) 3 places left

June 2nd to 4th – 3 places left

New Dates

5th to 7th July – (includes a trip to the local markets)

9th to 11th August – (includes a market trip)

25th to 27th August

27th to 29th September – (includes a trip to the local markets)

6th to 8th October

27th to 29th October

10th to 12th November

Apply Online Now

Massive love to you all at this very unsettled time

With gratitude Veet

3 Day Foundation Course

In-Person

Duration 3 Days

Cost In-Person $10,413 | Online $9,980

In this 3 day course, we will cover the fundamentals in vegan cooking and nutrition. The class is hands on and you will immerse yourself in three full days of vegan organic cuisine.

Categories:Mains Snacks/Sides

Tags:chickpeas mung beans Red lentils