hummus

o hummus, you are wonderful. so wonderful that you are all gone, and no photo will be taken of your unassuming deliciousness. here is a chickpea to tide me over:

blend 300g cooked chickpeas, 2tbs tahini, juice of 1 lemon, 4tbs olive oil, 1 clove crushed garlic, chilli powder, salt, cumin and paprika to taste. add water a tablespoon at a time, keep blending until smooth. 


serve with everything: falafel, crudités, on toast with chargrilled peppers, with BBQd meat, or eat plain with a spoon. 

roasted almond butter cups

these pseudo-reese's pieces are pretty good. the almond-honey centre didn't turn out how i expected, but it tastes good any way.

revised recipe maybe soon.

sprouts!

mung beans are great. they are the easiest and yummiest things to sprout, and are crazy-cheap at about $3 per kilo in my local asian grocer. 

instead of forking out $2+ for a 250g packet of killjoy already-sprouted sprouts, you too can harness the awesome, inbuilt sproingy power of sprouts! 1kg of dry beans will make a gazillion days worth of sprouts. or at least 6 months' worth. that's at least $350 in my kitchen. of sprouts. yes indeedy.

so: all you need is the dry beans, some water, a windowsill (not direct sun), and a jar. you could drill holes into the lid of a jar:

or just cover the lid with a piece of cotton or other breathable fabric (even a square cut from an unused multipurpose cloth or paper towel) works - just secure it to the jar with a rubber band.

in your jar, soak about 2tbs of beans in a cup of water (preferably filtered) overnight, or for at least 6-10 hours (less hours in warm weather, more hours in cool weather). you should see the beans swell a little and break through their tidy green jackets by morning.

drain the soaking water, carefully so as not to tip your crunchies-in-waiting down the drain. rinse with a little water, drain, and set on the windowsill with your cover of choice closing the jar.

rinse once a day, twice if the weather is hot or humid. eat anytime from when they look like so:

after this point, keep any remainders in a sealed container in the fridge. you will quickly learn about your desire for sprouts, and thus how long you should wait until you start your next batch to ensure yourself a continuous supply.

bounteous garden post

zucchini flowers

capsicum babies

tomorrow's tomato!