Season 4, Spring 2008
Spring Sprout Safari!
Sprouted beans and grains are incredibly healthy, as they are still "alive", and therefore have more protein and enzymes than their dried version. We make Live Hummus with sprouted chickpeas, healthy Egyptian Koshary with sprouted grains, and Sunwich Pita Pizzas with sunchokes and sunflower seed butter. Join us as we eat these healthy sprouts and feel energized!
COOKING SHOW
Our Live Hummus recipe is a twist on the classic version. We use sprouted garbanzo (chickpeas) beans, sesame seeds, some olive oil, and a touch of sesame oil. It is light and lively, and perfect for using as a dip or in sandwiches. We love the unique flavor of sprouted chickpeas, which you can find in supermarkets in the produce section. Many farmers also sell sprouted grains at farmers markets.
COOKING SHOW
This is one of our favorite sandwiches ever. We make a sunbutter with toasted sunflower seeds, which we spread on whole wheat pita bread. Then we top it with a combination of cooked and raw sunchokes (Jerusalem artichokes), before adding some dressed sunflower sprouts for crunch. Did you know that sunflowers and sunchokes are related?
Other episodes from this season
- No Ruz: Persian New Year
- Amaranth: Grain of the Aztecs!
- History of the Black Pepper Trade
- Spring Sprout Safari!
- Breads of the World: Unite!
- Botticelli's La Primavera
- Iraq: Healthy Recipes from the Fertile Crescent
- Eating Local: Living on a 250 Mile Diet
- Goddess Dressings (Not Just Green)
- All About Coffee
