Reply To: Recipes for the seriously poor

Fabulous recipe, thanks! I made this salad for lunch today – cheap and gourmet. The only problem is that it doesn’t take 15 minutes – in fact it takes 4 days from front to finish!

Sprouts and grapefruit salad

Day 1 – soak broccoli seeds, mung beans and Fenugreek seeds overnight in a glass jar with a lid.

Day 2 to 4 – swap the lid out for a piece of cheesecloth tightly pulled over the mouth of jar and fasten with a rubber band. I use unbleached cotton fabric from my sewing stuff too. Rinse seeds well and leave on counter turned on an angle so the excess water can drain out overnight.

Repeat and rinse once a day.

Day 4 – your seeds will slowly sprout little white tails. You want to refrigerate the sprouts when the tail is about double the length of the seed.

For the salad:

Cut up one grapefruit in bite size pieces.

Add handful of raisins

Mix with sprouts

Dressing:

chopped up fresh ginger – about the size of a quarter

olive oil – 1/4 cup

apple cider vinegar – splash

pinch of salt and pepper

pinch of sugar

squeeze of grapefruit juice

drop of orange juice

Mix well and toss salad with dressing. Let it sit for an hour or so before you serve it. The dressing will soften the sprouts up.

Anyone ever try making their own apple cider vinegar? I’d like to try that. I’m also going to try growing garlic this summer.I want to have more control over my food production so I can have highly nutritional food and be able to afford it.