Roanna Martin

"make [food] simple and let things taste of what they are." {Curnonsky}

Sprouts Day 5

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These photos were taken last night…

Things are a bit steamy in the tower- I believe that has something to do with the photosynthesis going on. One of my biologist friends might be able to correct me on that, though! The sprouts are just about to the top of their trays, so I think they will be placed in the fridge tonight.



I continue to harvest a little bit at a time. Last night a little bit of each sprouts were stuffed inside a pita bread with tuna salad. I make my tuna salad with tuna packed in water, chopped celery, plain (homemade) nonfat yogurt, and simple seasonings like celery seed, paprika, pepper, garlic, and minute sprinkle of salt. It’s a great high-protein meal. 





Mung Beans

Mung Beans

The mung beans have a tendency to get pretty long, stringy, and a bit tough. This might be because as I am taking out sprouts, the remaining ones have more room to grow. I don’t particularly like the stringy texture, so sometimes I’ll chop them before adding them to dishes.

Last week I made some mung bean “pancakes”- pretty much just an omelet. I haven’t quite come up with a plan for these yet.

Does anyone care to share their favorite ways to eat sprouts?


Author: roannamartinwvudietetics12

A dietetic intern with a love of learning, an enjoyment of food, and a passion for people.

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