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Lentil Sprouts

This week I got inspired by this post by the talented Gabrielle of Honest Fare. Yes, I’m on a health kick nowadays. Sprouting is SUPER easy. You should try it too!

Here’s how you do it:

1. Measure about 1/2 cup of lentils and rinse well, making sure to get rid of all the spoiled pieces or any dirt floating around. Let them soak them overnight.

2. The following morning, rinse again and place in a glass jar. I covered mine with a piece of cheesecloth.

3. Rinse twice a day and make sure to remove all excess water to avoid slime. Do this for about 4 to 5 days. Watch them grow, like this…

Lentil Sprouts

4.You’ll get a beautiful jar of sprouted lentils. Just remove them from the jar and place them in a bowl. Refrigerate covered with a damp paper towel. 

Lentil Sprouts

5. Add them to your salads, smoothies, sandwiches… look at this beauty.

Lentil Sprouts

Hope you guys enjoyed the post!

Ps: All images © Carrol Luna 2012


Butter Bean Chili Pot Pie

Click on the image below to enlarge the recipe

Butter Bean Chili Pot Pie

Butter Bean Chili Pot Pie

Butter Bean Chili Pot Pie

If you enjoyed the recipe, share it with the social links below and remember I’m also on FACEBOOK & TWITTER!

Have a great weekend!

HONEY BREAD: Coffee anyone?

Honey Bread - Recipe

«« Remember to click on the photo below to enlarge recipe »»

Honey Bread - Recipe

Latte - Carrol

Honey Bread -

If you liked the recipe, share it! and remember to reach me on FACEBOOK or TWITTER!

Much love!

(All images © Carrol Luna 2011)

Warm Lentil & Date Salad

I owe this amazing recipe to my foodie friend Carla Jovine, who a couple of weeks ago described to me her latest culinary creation: a warm salad that included dates, lentils and curry powder. So of course I had to try it! She gave me detailed instructions through a goggle chat conversation and I went for it.

The original recipe includes garbanzo beans, but since I really loved the combination of the lentils and dates together, I took the liberty to leave them out (Sorry garbanzos, I still love you!)

Click below for the full recipe

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