Sprouts and Curds and Whey Cooking Recipe Guide

Here are some tips for cooking sprouts and making curds and whey.

SOAKING & SPROUTING & FERMENTING

Soaking overnight in salted water and/or some whey liquid. Just cover seeds in a shallow dish and cover with a tea towel and keep in warm spot in the kitchen. Rinse and use the next day or leave longer to achieve a sprout. Soaking overnight in water is excellent for nuts and seeds to be eaten the next day as they are or to be dry roasted on a very low temperature oven all day to crisp up and firm up. This makes them easy to store. Soak nuts will go off in 24 hours if not consumed or dry roasted.

Leave seeds in shallow dish until you get a sprout it depending on temperature of the day, sprouts will appear (1-2-3 days). Use immediately or refrigerate to use the next day. Use as they are in stir fries, soups, salads etc.

CURDS AND WHEY

Pour 1litre good quality unprocessed whole fat milk in a glass jar and leave out for 2-3-4-5 days depending on the temperature of the day. The warmer it is the faster the process. Once you get a separation of clear liquid and thickening of milk (may resemble cottage cheese or yogurt), strain through a clean 100% cotton pillow case or tea towel and allow to hang with string above a bowl. The clear liquid that comes out is whey and what is left in the cloth are curds. Whey is rich in protein (people spend a fortune on protein powder which is highly processed and very unhealthy. This is the pure stuff! Liquid Gold! Store whey in a glass jar and add to smoothies or drink as is, to soak seeds, grains, nuts or beans and to ferment or make pickled vegetables). Once all the whey is drained from the curds, it make take 24 hours of hanging, place in a glass container and add sea salt and some dried or fresh herbs. This is what I call my home made fresh cheese.

Bread - sprout whole and raw buckwheat and equal amounts to equal 500grams. Once sprouted process in a food processor and add three quarters of a cup of yogurt and sea salt. Herbs may also be added at this stage such as oregano or caraway seeds. Experiment to make your own. You can even add dried currants and cinnamon for a sweet bread. Allow to sit in a dish for 24 hours to ferment with the yogurt and then pour in a very well oiled tray or tin. Coconut oil of course. Lay it on thick as this will prevent it from sticking. Sprinkle more salt on top as well as herbs and bake until golden brown. Check the inside with a knife to make sure it is cooked.

Think about all the foods which are not prepared in way to inactivate anti nutrients and make them digestible....processed pasta, bread, cakes, biscuits, soy products etc.