Sprouted Green Lentil Hummus

A word on sprouting and soaking your legumes. This practice will make them more user-friendly by leaching out the complex, indigestible sugars and the phytic acid that are found in most of them. These are the most difficult forms of vegetables for the human digestive system to break down. When you don't soak them, these sugars remain intact in the large intestine where bacteria ferment them and create carbon dioxide and hydrogen - the two main components of gastrointestinal gas. 

There a few kinds of legumes that do not need to be soaked, however. This includes lentils, aduki beans and split peas. These varieties are perfect for sprouting though, which enriches their nutritional profiles by increasing their protein content while decreasing starch and shortens their cooking time. 

To properly soak hard beans, rinse well and soak overnight in enough filtered water to cover the top by at least 1|4 inch. Drain the soaking liquid off and cook them in fresh water. This will also make the minerals more bioavailable. For this recipe, I sprouted the lentils for 24 hours, then cooked them in a little salted water until most of the liquid was absorbed, and drained the rest. 

INGREDIENTS

1 cup green lentils

1 large tablespoon of raw tahini (sesame butter)

1|2 lemon, juiced

1 large clove of garlic, minced

1 - 2 T good quality olive oil

1 T filtered water

cumin

smoked paprika

freshly chopped cilantro (parsley is a fine substitute if you prefer it)

SERVE WITH

toasted pita wedges or your favorite chips

assorted crudite

crumbled feta cheese

fresh greens

DIRECTIONS

Cook the sprouted lentils at a 2:1 ratio for about 20 - 25 minutes, until tender. Drain off any excess liquid that remains. Let them cool for 15 minutes. Add them to your blender with the remaining ingredients and season with sea salt at the end. Blend until thick and creamy. Garnish with extra smoked paprika and some whole leaves of cilantro. This makes a perfect appetizer dip or on a sandwich with your favorite embellishments. 

ENJOY!

Fortress Fundraiser

I've been invited to participate in a local fundraiser for a friend and local musician who is navigating a life-threatening condition. We're holding a silent auction on July 18 at the Mainsite Gallery in Norman to raise money for his family and I am so honored to donate from The Herban Fortress. His wife is a talented local artist who maintains a studio above Mainsite. You can see Ruth Ann Borum-Loveland's  work on her site or by visiting the studio during Norman's 2nd Friday Artwalk.

I am donating a three course meal for two, prepared and tailored to the individuals, incorporating fresh, seasonal ingredients from my garden. This is true garden to table philosophy. Everything can be made vegetarian, vegan, gluten free, raw or macrobiotic. I will come to your home and lovingly prepare everything in your kitchen and serve you at your dining room table. The experience will consist of an appetizer, a main course and a dessert. This is a test shot of a new recipe I was trying and something similar that I could prepare. This was an experimental dish but a successful one - it was incredibly delicious! Recipe follows.


SPICY CRAWFISH CAKES with GREEN CHILE GRITS AND GREENS
INGREDIENTS
1 pound or package of crawfish tail meat
1|2 red onion
3-4 ribs of celery
2-3 garlic cloves
1 egg
gluten free bread crumbs
chopped parsley
salt + pepper
smoked paprika
cayenne to taste for heat

GRITS
Cook grits according to directions. I used chicken stock instead of water and it gave it a lot of added flavor. Mix in green chiles and sharp cheddar at the end when you turn the heat off. Form into a timbale using a sauce cup or something similar. Turn it out and create your plate.

TARTAR SAUCE
vegenaise and|or greek yogurt
lemon juice
a big pinch of traditional creole seasoning
or a combination of cayenne, paprika, garlic and black pepper
a dash of hot sauce
diced green onions
chopped pickles

DIRECTIONS
Saute the onion, garlic and celery until tender and then add to a medium bowl with the egg, crawfish meat and bread crumbs. Use enough bread crumbs to create a nice form. Season and shape into patties. Cook them in olive oil until brown and crispy - about 4 minutes on both sides. Mix the sauce ingredients together and drizzle over the patties either served on a bed of greens or in french bread for a traditional presentation. Garnish with lemon juice and zest, green onions and fresh, diced red peppers.

ENJOY!