Yesterday you said tomorrow.
So I planned to make Chocolate Kale Granola today (something that I got from Ali, the Farmers Market Vegan.
The recipe is as follows:
Ingredients: (Soy free)
I did not understand what soaked and sprouted almonds meant. Thus I looked it up. Boy, what a find. You soak raw almonds overnight…and they sprout. It turns out that soaking almonds overnight improves their digestablility. Raw almonds are the best to use; the only ones that will sprout!
Another huge thing I learned: Almond milk can be made by soaking almonds overnight with some dates in filtered water and then next day blending them together. Guess who might make almond milk once a month (I say once because almonds are somewhat expensive for me. $3.99. And that’s at Aldi’s; they are way more at other places. But I can’t go without them being in my cupboard.)
Hmm, what else can I sprout? “1 cup raw buckwheat (soaked and sprouted is best)” I suppose I can soak buckwheat as well. And pecans. And other nuts?? Oh, this is dangerous information for me;)
I suppose I shall be having Chocolate Kale Granola tomorrow then, since I must soak my almonds. I’ll just have asparagus instead. This will be a first for me – making asparagus. I never liked it as a child, and thus never purchase it now. But I made an exception because I hear raving reviews. I crossed my fingers and bought exactly three stalks. Yes, I splurge(:
If you have any ideas for the best way to cook them, please do tell. I have no idea what I am doing. Oh, but I did look up a good way to store them, the way that farmer’s market people do. So if you don’t know this, take notes: Place the asparagus with cut stems in a cup, I put mine in a glass bottle. Fill it a few inches with water and insert the cut stems; the tops of the asparagus should be out of the water/glass. Put a plastic zip lock or bag over top of the asparagus tops and refrigerate. When you’re ready to use the asparagus, just wash it, break off the stems at their natural breaking point, and cook it as usual. Too bad I don’t have an “as usual.”
Treat your asparagus like a flower.