Sprouted Mung Beans

Eat Well Edibles Recipe

By now you know that I take great pleasure dabbling in all manner of edible DIY projects that improve nutrition, enhance flavor, save money, or are simply fun + intriguing.

To appeal to my inner crunchy-granola-ness: Homemade sprouted mung beans.

Unlike garden sprouting, sprouting in the kitchen requires no green thumb, and is addictively simple. And fascinating!

Continue reading

Creamy Carrot Lentil Soup with Crunchy Almond-Coconut Dukkah

Eat Well Edibles Recipe

There are a few sections in my raised bed where the soil leaves quite a lot to be desired. I (un)affectionately refer to these as “dead zones,” and after seasons of disappointment, began to expect little, if any growth at all.

This past autumn and spring something spurred me to give the entire bed extra attention in the form of homemade compost tea, manure, and a new layer of peaty garden soil. Spread, till, spread, till, spread, till, wait.

Lo, and behold, a variety of carrots called Short ‘n Sweet came to represent not only the first carrots in my history of gardening, but also the first crop to outfox a dead zone. Though the size and harvest of these gnarly munchkins were small, it was a bounty considering, and proof of what the earth can provide if only we give it love.

Baby carrot harvest

Continue reading

Chana Dal with Spinach, Cucumber and Pomegranate

Eat Well Edibles Recipe

The vast majority of Indian recipes involve lengthy lists of dried spices, fresh and dried herbs, and other flavor-building bases. These are intense and delicious. Then there are those others, relying on elegant simplicity that, despite employing only a few ingredients, are still complex and immensely satisfying.

Today’s is one of those more simplistic recipes, in time for lighter fare desired for warmer afternoons and evenings. The ingredients can be varied for enjoyment any day of the year, though, and you’ll see some of my recommendations below.

Moong dal

Continue reading