Don’t forget your sprouts!

It’s easy to get out of habits. One I’ve just remembered to revive is the sprouts and microgreen habit.

At this time of year (summer in NZ) they grow really fast.

These photos both of the sprouts and microgreens are 3 days after planting. 3 days! That’s just amazing.

There are bean sprouts, alfalfa and radish sprouts. For the microgreens the greener one on the right is rocket (otherwise known as arugula), and a mix called “Vitablend”.

The microgreens will take a few more days to be ready to eat, but once they are, I’ll be able to cut them, and they will grow again to be cut some more.

Both are absolutely full of goodness, and hugely cheaper than buying packet sprouts or baby salad leaves. As well as being way cheaper, they taste heaps better too, and because they’ll be freshly harvested, will have more vitamins too.

I do have a sprouter I invested in some years ago, which has well and truly paid for itself now. This has a 5 tier system, with a layer to put the water in, and a layer to catch the water in at the bottom too. However, you don’t have to fork out for a sprouter, you can just use jars with a muslin or breathable fabric cover.

For detailed instructions on growing sprouts look here. 

To learn how to grow microgreens look here. 

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Bean there, done that!

You know how you get home late after a rehearsal (or sports training or….) and you’re tired and hungry and really don’t feel much like cooking dinner, but you want something that’s easy and nutritious and filling.

This is that recipe! You serve it in ramekins, with a bean mixture in the base, topped with an egg, which you then bake in the oven to finish off.

Big Beans

  • Servings: 2
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Ingredients

1 450g tin butter beans, drained and rinsed

2 stalks celery, chopped

2 slices middle bacon, chopped,  (or 1 very thickly sliced piece cut into lardons – cut off bits sold cheaply are good for this)

1 cup stock – your flavour choice

3 eggs – or the number of baked eggs you would like.

Method

Heat oven to 160 degrees C

Using a non-stick medium sized pot, brown the bacon. Add the celery and cook for a few minutes. Stir in the butter beans, and the cup of stock. Simmer for a few minutes until the beans are hot.

Put the mixture into a pie dish or separate ramekins. We have a big one for my big-eating husband, and a smaller one for myself. Using the back of a spoon, push a dent into the bean mixture and break an egg into the dent.

Bake in the oven for 10 to 15 minutes. I prefer my eggs runny inside, but the white cooked, so it’s a bit of a fine line when you take it out, but that’s up to you!

Enjoy!