Pineapple Sprout Salad

Things are mighty dark around here right now--going through some of the most difficult situations I've ever have to face. Needing a little sunshine; I had this for lunch today. Fenugreek sprouts may not be for everyone. I think they are either one you'll love or hate. No in between here--just my feeling, I of course love them!

Pineapple Sprout Salad

2 C sunflower greens (my very own)
1/4 C fenugreek sprouts (mine too)
2 C fresh, diced, pineapple

Eat with a bamboo fork and enjoy!

+JMJ+ Today I am grateful for super supportive family and friends!! You know who you are! XOXO

Sunny Tomato Salad

I usually grow my sunflower greens in black sprouting trays like these, right in the house, but I tried growing them on the porch this time.

My black trays are being used for growing wheat grass so until I order more I will be using some new pots on the porch for the sunflower greens.

One of my favorite things to sprout are sunflower greens! I just love them. I use them in collard wraps, green smoothies, on top of salads and as a salad themselves--garnished with various herbs or vegetables/fruits. Today I made a simple sunflower green and "Santa Grape Tomato" salad.

Sunny Tomato Salad

2 C sunflower greens

1 stalk organic celery, chopped

1 C "Santa Grape Tomatoes", sliced

Himalayan salt to taste

Fresh ground pepper to taste

Drizzle of fresh lemon juice

Enjoy!

+JMJ+ Today I am grateful for my children.

Caught the Cat Eating my Grass!

Caught the Cat Eating my Wheat Grass!

I caught the cat nibbling on my wheat grass the other day. I had just put up my new sprout rack; the grass was taking over the school book shelves so I had to do something different. Well now the cat can reach the grass and she has been doing some damage. When I came down stairs this morning there she was again and the floor was littered with blades of grass. What to do??
Here is the rack and I really like it.

 The smaller covered tray is freshly planted seeds. The other trays are all at different heights, even though the pic doesn't show that very well, so we can juice each day. It was a trick trying to figure out a planting schedule to ensure grass was ready to juice daily but I think I have it figured out.  We have been drinking our "shots" each morning and I am happy to report that the children can now down 2 ounces!! The baby can do 1 ounce! Our 14 year old son won't even try it, even when I bribe him with $$.
 I am so glad that I finally started growing my own wheat grass. It is so simple and I don't know why I was so intimidated the past two years--it feels good to have accomplished my goal.
The wheat grass rack matches my fruit rack that I purchased a few months ago.

Right now it is pretty empty. Normally the top rack is loaded with the bananas and the middle shelf normally is filled to capacity with mango, more kiwi, pears and avocado. In the basket on the bottom shelf are the juicing oranges that we use in the green smoothies. Before I had this rack all of the fruit was piled on the counter top and it looked crazy! I think this is a better alternative. You can find these racks at Kmart. They come in various sizes and go on sale frequently, making them very affordable.
I wish I had a picture of the cat nibbling on the grass but she ran away when I got the camera out.

+JMJ+ Today I am grateful for an organized sprouting system.

Marinated Mushrooms and Kelp Noodles

I made a delicious meal today with marinated button mushrooms served atop of kelp noodles.
The layers of flavor and texture in this dish are out-of-this-world!!

Marinated Mushrooms and Kelp Noodles

by Elizabeth @ rawlivingandlearning.blogspot.com

2 cartons of white button mushrooms, cut in thirds
1/2 of a sweet onion, sliced thin
8 sun dried tomatoes cut into small pieces, oil free type
4 T Tamari sauce
4 T water
1 T olive oil (optional)
1 tsp coconut vinegar
2 T coconut nectar
black sesame seeds, to taste

Mix the liquid marinade ingredients and pour over the mushrooms, onions, and sun dried tomatoes. Sprinkle on desired amount of black sesame seeds. Allow to marinate in refrig over night.
Prior to serving, soak kelp noodles in filtered water plus 2 T coconut vinegar. Drain, rinse and drain again. Plate noodles and top with the marinated mushrooms. Enjoy! This is amazing!! The flavors are so complex and rich it makes for a very filling meal. The mushrooms are so meaty and tender as if they were cooked. Give it a try.

+JMJ+ Today I am grateful for the inspiration to be "quiet".