2 day pictures

these falls are just near our apartment...

newport:memorial day weekend

a couple of pictures from today

sprouting from:http://www.ayurbalance.com

How to sprout mung beans at home

Materials: 1/2 cup whole mung beans, several sturdy paper towels, twine, a fine sieve, a pot with a lid (the beans will expand to about 3 times during the sprouting process so choose pot size accordingly).

Step 1. Sort through the beans and pick out any small stones or other foreign material.

Step 2. Place the beans in the sieve and rinse thoroughly.

Step 3 . Soak the beans in warm water for 8-10 hours, then drain thoroughly.

Step 4. Place the drained beans in the center of a couple of the paper towels.

Step 5. Lift up the edges and tie together with twine.

Step 6. Place the wrapped beans in the pot and cover.

Step 7. Place the pot in a warm dark spot for 24 hours.

Step 8 . Check the sprouts after 24 hours. If you want them longer, place the beans in the sieve and gently rinse them, then repeat steps 4 through 7.

Note: For ayurvedic cooking, sprouts about an inch long are best. When the sprouts are rinsed before cooking, most of the green skins wash away. It's fine if a few are left behind.

find more at: http://www.ayurbalance.com

2 pictures

sustainable festival in rhode island

i am helping cook at this festival on the 7th and 8th of june. very excited...here is the link to the institute and festival:
The Apeiron Institute for Sustainable Living

pumpkin chocolate chip bread

wet ingredients

1 can pumpkin puree
4 each eggs (egg replacer!)
1 cup canola oil
2/3 cup water
1 1/2 cup unrefined sugar

dry ingredients

3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground clove
1 teaspoon ground ginger
1 cup small chocolate chips (carob chips)

method

1. preheat oven to 350 f.
2. blend wet ingredients with sugar well.
3. sift dry ingredients together.
4. stir dry ingredients into wet.
5. add chocolate chips.
6. bake for one hour.

Recipe procured by Donna Klein