A couple of lovely ladies have had trouble sprouting chickpeas. Whether they had a foul smell or slimy chickpeas they haven't had much success.
So, I revisited my October posting about
How to sprout Chickpeas to double check that the instructions were up to snuff.
Over the weekend I sprouted 3 quarts of chickpeas in quart size Mason jars.
In each jar I put 1/2 cup of chickpeas, I filled the jar with water and then I secured cheesecloth with the lid at the mouth of the jar.
The Mason Jars were the only variation I did from the original post. All the chickpeas came out great.
I am eating a lot of chickpeas because of the
Raw Fit Challenge. They are high in protein, a good source of calcium, dietary fiber and low in fat. It works perfect for what I'm doing. Don't be surprised to find alot of chickpea recipes in the future.
I enjoy sprouting chickpeas because they don't take long from soaking to sprouting to using.
Here was my timeline.
9 a.m. Friday: soak
8 p.m. Friday: drain soaking water and rinse and drain at a 45 degree angle
9 a.m., 2 p.m., 6 p.m., 9 p.m. Saturday: rinse and drain at a 45 degree angle (This might be a bit excessive for me, it was one of those weekends and rinsing chickpeas seemed to be the only things I could do successfully without fail.)
Noon Sunday:
I noticed the tails sprouting and they were ready to use.
Tip: If you won't be using the chickpeas right away, make sure they are well drained and dry and place them in the frig.
photo by MeetakI am not sure why the ladies' chickpeas spoiled. If I were to guess maybe they were soaked too long or didn't drain well enough. Or it could have been a bad batch.
If anyone else has any ideas or suggestions, please feel free to leave a comment.
What did I do with all those chickpeas? I made Garden Chickpea Fritters.
The recipe I will feature tomorrow.
If you have a raw food kitchen question, forward to "Question for the Daily Raw" at
thedailyraw@yahoo.com.
Coming soon: Is there a substitution for avocados? Tips for being raw and a new mom.
Could you tell me what brand of mandoline you have? There are so many out there and they range in price from dirt cheap to pretty prices. I'd love a recommendation...Thanks!
Alchemist,
I have a
OXO Mandoline. We've owned it for 4 or 5 years and I only started using it last year. for the longest time, the sharp blades frighten me. But once I discovered how to work it, I fell in love. It's very user-friendly and I enjoy playing with the various cuts.
I don't remember where we purchased it but
Macy's and
Cooking.com carry the exact same one I have. They both are around $70.
Here are some recipes that I used with my mandoline:
Thank you for getting the ball rolling with the question. Keep them coming.
Hello everyone! I want to thank you all for the patience and support you have given me these past three months during my juice feast. I am happy to say that starting next week, The Daily Raw Cafe will return to posting 4-5 days per week. 
Also there are some new and exciting things going on and I hope you will enjoy.
Monday (and sometimes Friday) features "Focus On" 
The Daily Raw will "Focus on" a spice, an ingredient, a piece of equipment, etc. There will be great tips, history and information on an item along with a recipe.
Tuesday honors the readers
The features include "Dear Daily Raw", surveys, reader feedback, questions, comments, etc.
If you have a raw food kitchen question, forward to "Dear Daily Raw" at thedailyraw@yahoo.com. Your question will be posted in Tuesday's section.
Wednesday is Recipe Day
Traditionally, across the country Wednesdays are food day for newspapers. It will be no different for The Daily Raw.
Thursday is the day for News You Can Use and the Calendar listing
If you have an raw food event you would like to have posted, pass it along for Thursday's Calendar section. Send items to thedailyraw@yahoo.com.
Fridays is my day off, well, actually it's my Test Kitchen day. I'll take the day to develop new recipes and test them out. 
Unless I want to share with you what I'm working on or if it's a special occasion, there won't be any posts on Fridays. But you never know what surprises I might have in store.
And don't forget about the monthly Daily Raw Cafe Recipe Challenge .
There will be some major news coming in late April, early May so stay tuned.
See you next week for new and fun raw food at The Daily Raw Cafe.
Peace and Love,
Terilynn
I noticed the tails sprouting and they were ready to use.
The recipe I will feature tomorrow. 
