Foodie Friday - Sprouted Lentils

     I made lentil soup and boosted the nutritional level a bit by sprouting the lentils first.  Soaking also makes the legumes release phytic acid which is good because we can't digest it.  Phytic acid is also an anti-nutrient, meaning that it binds to minerals in our foods and makes it so we can't absorb them.  Weed 'em and Reap has a good article explaining the benefits of sprouting and soaking different foods here.  There is also a great infographic on how long to soak different seeds and nuts.

     Sprouting is very simple.  All I have here is a mason jar with a sprouting lid that has holes for straining.  After soaking, you just rinse twice a day and let the excess moisture drain from the upside down jar for a couple days.  The lids only cost a couple dollars but I imagine if you're the DIY type you could drill little holes in a lid you have or cut a circle of craft canvas to go under a regular jar ring.

Sprouted lentils are also a great treat for chickens in the winter when they can't scratch and peck for other greens and bugs.

Foodie Friday - Quail eggs

Besides being so cute, quail eggs are also said to be packed with more nutrition than a chicken egg despite its much smaller size.  Another interesting tidbit is that quail eggs don't cause egg allergies.  I'm thinking it would be nice to have a couple hens for eggs.  Even in cities where farm animals are not allowed, you can still have quail because they are considered a pet.  I've even seen them for sale in large chain pet stores.

Fried zucchini and quail eggs