Sprouting Chia Seeds
Chia sprouts...These little beauties bring new meaning to the word "micro-greens"! They are tiny.
Although I have been eating chia seeds for many years, I had never sprouted them until recently.
My favorite resource for sprouting, sproutpeople.com has the proper instructions for sprouting this little powerhouse of nutrition, so please check them out. I did not have any of the recommended mediums for sprouting, so I came up with a plan of my own.
In the commercial, it looks like the famous chia pets are made of clay, and spread with the moistened gelatinous seeds. The seeds sprout, and look like green fur. Hmmm...are you still a vegan if you eat your chia pet :)???
I have an un-glazed stoneware pie plate, so I use that. Perhaps a terra cotta saucer sold for large pots would work.
Here is my method:
I wet the pie plate, and sprinkle on some chia seeds, leaving plenty of room for them to grow. It is probably about a teaspoon of seeds.
Next, I add some water,(about 1/16 of an inch) and soak the seeds.
The next day there are already some seeds bursting open!
They soon absorb all the water, so I add a sprinkle as needed to keep them moist.
Soon they start turning green:)
For a few hours a day, I cover them with a clear glass pie plate of the same size.
They love the sunny window.
About a week later they are ready to harvest. I cut them from the roots like a shoot, and rinse them gently in a mesh strainer. They taste a little like broccoli sprouts to me and have a slight spiciness.
They are so cute:)
They were delicious on little cucumber cups today.
The cups were filled with a mixture of tomato and the cucumber scooped from the cups, chives, a drizzle of oil, and coconut vinegar.
The mixture was topped with a generous dollop of Spring Herb Dressing, posted today on the wonderful blog, Raw Candy. I just love trying recipes from other bloggers. This dressing is a keeper...so creamy and good! Thank you, Camille, for sharing this recipe:)
Garnished with a few snipped chia sprouts, lunch was served:)
For storage of mature sprouts, snip and wrap in a clean damp cloth and refrigerate for a day or two. Rinse before using. They are very tender so I only store them for a day or two.
I would love to know if you have ever tried growing chia seeds. If you haven't, what is your favorite sprout to grow?
Thanks to everyone who commented on my last post, My Mostly Raw Pantry. I still can't leave a comment myself, but I want you to know how much I love and appreciate your comments, feedback, and support.
In the comments, D2Quilter said...
"So here's a post idea. . . Could you give us a list of what you think is essential for a RAW beginner to have in their Pantry? I've been working on my raw pantry, but it's overwhelming to decide what to get started with. Also, how should nuts etc. . . be stored? Thanks!"
This is a wonderful suggestion for a blog post! I will be happy to post my thoughts on these questions. Thank you D2Quilter, please check back soon.
~ETA~ My raw pantry essential post!