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The Blood Type Diet Archives Volume 14

sprouted kasha

Posted By: dylan
Date: Sunday, 17 September 2000, at 10:02 p.m.

In Response To: a couple thoughts on sprouting (Kathy Z (O-))

I'm a novice cook(maybe two months since i first used any piece of cookware other than the microwave or a skillet I needed solely for scrambled eggs) so if my questions sound naive, it's because they are. I've never seen sprouted kasha(or any kasha) but my only other cookbook than dadamo's tells how. It says to sprout "whole buckwheat seeds that have not been toasted"--after the preparatory overnight soaking--rinsing 3 times a day, for two days, in a jar, to get "tiny sprouts." Next is to bake 3 cups of these sprouts at 150 degrees on a cookie sheet overnight "or until the berries are well dried", and to store them in an airtight container in the fridge. Then it precedes with what I assume is the standard method of cooking kasha, that is, toasting 1 cup dried sprouts on a cast-iron skillet for 5 minutes, mixing cooled sprouts with an egg, cooking this mixture for 2 to 4 minutes, dousing this in 2 cups boiling chicken stock with 2 tablepsoons butter, and simmering for 30 minutes. (pant pant) note: i've never attempted this or have the faculties to make chicken stock.

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