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Day 6! They are growing so fast, and I feel like they look ready for harvest even though I’ve read they take 10 days…what to do, what to do!?

Day 6 sprouties

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Over a year ago now, Benji & I ordered both the Easy Green Sprouter and the Green Star 2000 Juicer to start a new healthier lifestyle (remember this and this?). We used the juicer quite a few times initially, juicing mangoes, apples, mulberries and carrots to name a few, but after a number of weeks, the excitement wore off, and the juicer went into hibernation on the kitchen counter…

The sprouter suffered a similar fate. I unsuccessfully attempted to sprout some old broccoli seeds we had kickin’ around and subsequently gave up, and the sprouter has lived since, caked in dust, on top of the laundry cabinets.

I can’t remember exactly what spurred my latest round of enthusiasm, but I finally went ahead and ordered 10lbs of organic wheatgrass seeds online, and when they arrived I was excited to get going!

So I started them on Wednesday (I think) and here’s what they looked like on Day 3

Day 3

Day 4

The Easy Green Sprouter comes with a timer that you can set to mist the sprouts automatically on whatever schedule is appropriate for the crop you’re growing. It really makes it super simple! I think I read that wheatgrass takes about 10 days before the sprouts are ready for juicing. It’s so amazing to watch the sprouts change and grow every day! I can’t wait to try some new varieties for juicing & salads once I get the hang of it!

Will keep you posted!

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Maybe I’m just lazy, but trying to find somewhere that sells seeds, or bulbs is more trouble than I’m prepared to go through to get started, let alone trying to sprout something myself. So most of the gardening or “growing” that I’m prepared to do has to be pretty simple…and it really doesn’t get more simple than this:

  • Cut off the bottom of an (organic) onion (the rooty side) with about 2 inches of “meat”
  • Let it dry out for a few days…
  • Stick it root-side-down in a pot of soil (or the ground, whichever) and cover with about 2 inches of soil
  • Water as needed
  • Once it develops a few leaves, pull it out of the soil and remove the old onion scales
  • Separate the plants as needed (more than one plant may develop from a single original root)
  • Replant and trim leaves by about 2/3
  • Harvest as green onions, or allow to mature fully

green onions, separated

I got my information here, btw.

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I LOVE sourdough bread! I could eat it all day, toasted with a good lick of salted butter** Yum! Today on the drive home, I wondered to myself why I’ve never tried baking it since I love it so much, and plus it’s so hard to find in my food store…

mouth watering...

So, as I always do when I have a question, I googled that shit (!!) and found this extremely informative and useful article. (Thanks S. John Ross!)

Apparently, what makes sourdough bread so special (and delicious!) is that it is made without added yeast. Instead, you basically breed your own wild yeast! This process is supposedly very simple. All you do to get your “starter” going, is combine a cup of flour with a cup of warm water in a glass jar, and let it do it’s thing for a few days. The naturally existing bacteria in the flour and air will begin to breed and eventually you will have your own personal colony of pet yeasties!! Seriously though, you even need to “feed” them a steady diet of flour & water!!

this is what I imagine my pet yeasties look like

Thusly, I broke out an old glass container, mixed up my flour & water and crossed my fingers!

I’m not going to get into the whole process of “proofing” or even baking the sourdough bread yet, cuz who knows if my starter will be successful, but if so, you can expect some more posts on that!

**speaking of butter: did you know it was THIS easy to make your OWN butter?! I’m doing it. Soon. Updates to follow!

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For some reason, this evening, I had the urge to bake, but only on 2 conditions:

  1. whatever I bake can’t be too unhealthy
  2. I have to have all the ingredients on hand (I hate going to the food store)

So I looked around in my fridge and pantry for inspiration, and came up with carrots & oatmeal and instantly thought muffins! Muffins can be (relatively) healthy & yummy, and so I googled, as usual, and found quite a number of recipes, each a bit different. I like to read over several and then come up with my own variation, using their measurements and cooking times as a guide.

MY recipe for Oatmeal Carrot Muffins is (more or less) as follows:

Ingredients:

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/4 cup wheat germ
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1 cup skim milk
  • 1 egg
  • 1/4 cup canola oil
  • 1 tsp vanilla (I didn’t have any so I omitted it, but I’m sure it would have been good! Vanilla is in all baked goods!)
  • 1/2 cup chopped walnuts
  • 3/4 cup grated carrots

Directions:

Preheat oven to 400 degrees.

Mix all the dry ingredients together (first 9 ingredients) in a large bowl. In a separate bowl, whisk together all the wet ingredients. Add the chopped walnuts & grated carrots to the wet mixture, and finally, add the wet mixture to the dry mixture. Mix until everything is incorporated, and spoon into muffin cups. Reduce oven heat to 375 degrees and bake for about 20 mins or until a toothpick (or similar) inserted into the centre of the muffin, comes out clean.

all mixed up

This recipe made pretty much exactly 12 muffins (filled quite high) so probably could have been stretched to make more like 15-ish, but my muffin tray (and most trays I’m guessing) only holds a dozen, so why dirty another tray?

ready to pop in the oven

And the finished product:

all done!

That muffin in the far left, centre row looks a little crazy cuz he has a glob of brown sugar that I obviously didn’t mix properly…oh well!

Benji is eating one now, hot out the oven, and he says they’re an A+! :) Even though they’re not sweet, they have great flavour, a nice chewy outside and soft, moist centre. I can’t wait to try one myself!

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Pretty, pretty beach themed party :)

sand dollars

sea shell sugar cookies

more shell cookies

beachy centrepieces

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So I wanted to share this cool website I discovered while creeping on someone else’s blog (I’m sorry I can’t remember the blog, or else I would totally give credit!)

It’s really useful for keeping lists or ideas that you like to share with people. I don’t know about you, but I’m always pasting links into emails or conversations with my friends to show them things I want or bought or find interesting.

The site is www.KartMe.com. My username, as usual, is bahamablonde, so feel free to check out my karts. This kart is a list of stuff I’m doing for my b-day party! I love this idea for a cake alternative:

mmm, donut cake

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