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Prep
Difficulty
Easy
Time
Estimate
15 mins
Blend up the spread and serve with a handful of pea shoots, bean sprouts or baby lettuce. Spread onto French bread, pitas or even roll up in a tortilla.
At my Farmers Market there is a lady with stunning blue eyes and an infectious laugh who sells only sprouts. I often consider sprouting my own at home, but it is too much fun to chat with her about the week’s selection and sample all the tiny treats. I recently asked her what she does with them at home. She told me how just yesterday she blended the sprout beans (adzuki, mung, lentil, etc) up to make a spread. This is my version.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
