One of the women loves corn and sprouts.
Sweet Corn and Sprouted Lentil Salad
Serves 4 as a main course, 6 as a side
2 C fresh corn kernels (from 3 medium ears)
1 TBS olive oil
2 C sprouted lentils
2 C cherry tomatoes, halved
2/3 C sliced scallions
¼ C toasted pistachios
¼ C fresh lime juice
2 TBLS honey
2 cloves garlic, finely chopped
1 tsp finely grated lime zest
1 tsp ground turmeric
1 tsp ground cumin
Kosher or seas salt and freshly ground black pepper
6 oz frim goat cheese, crumbled (I used almond cheese)
½ C chopped cilantro leaves
In a 12-inch skillet, cook the corn in the oil over medium heat until it begins to sizzle, 1 minute. Add 1 TBLS water, cover and steam until tender, about 2 minutes. Transfer to a large bowl and let cool to room temperature, 15 minutes.
Add the lentils, tomatoes, scallions, pistachios, lime juice, honey, garlic, lime zest, turmeric, and cumin. Season to taste with salt and pepper and mix gently. Let sit stirring occasionally for 30 minutes.
Add the cheese and cilantro and mix gently. Serve immediately.
Jicama is big at the farmers market. There was a Jicama Sprout salad
One of the women loves peaches and made Raw Blueberry Peach Cheezecake
Ice cream can be a summer time favorite. This Almond Vanilla Ice Cream recipe was made, serving it with cacao nibs, cacao sauce and a date caramel and/or on top of the cheezecake. We only made 2/3 the recipe due to it not freezing well.
Ice Cream Ingredients:
Almond milk:
2 cups of almonds soaked ~8 hours and drained
4 cups of water
4 dates
Blend in a high speed blender and drained through a nut milk bag. The leftover nut pulp can be saved for other recipes, such as garlic herb croutons, bagels, pretzels...
Ice Cream:
Almond milk from above
12 pitted dates
2 inches vanilla bean
pinch of salt
Blend in a high speed blender. Add to ice cream maker container and refrigerate overnight or 8 hours. The next day follow the ice cream maker instructions for soft serve ice cream
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