Saturday - 10-30-21 - Growing More Sprouts and Microgreens
I spent my entire morning and beyond planning on ways to maximize my space to grow more sprouts and microgreens. I decided to dedicate my baker's rack as a growing center. I ordered a metal rack that is 40" long x 12" wide that will fit on my bottom shelf and enable me to grow four trays of microgreens on that shelf. The tile top of the baker's rack will hold two more trays. The next shelf up will hold the small trays that I use for growing microgreens. The very top shelf holds the seeds. I have four jars with sprouts growing on the shelf above my sink, and I can grow sprouts in my green trays on my kitchen counter or on the shelf on the baker's rack. I think it will work.
It was a busy day and I forgot to make the juice this morning. So only coffee. When I realized I was hungry I ate some Brazil nuts.
We had smoothies for lunch (bananas, kiwi, frozen mixed fruit, radish sprouts, spring mix, wheatgrass juice powder, almond yogurt, prebiotic powder, chia seeds, coconut water, and water).
Travis and I went to Walmart pharmacy this afternoon for our flu shots. We will go back next week and get our Covid boosters.
Dinner was all leftovers for me. (I made Travis spaghetti, which will last him a couple of days.)
I had some of the leftover Harvest Soup and Pear Drizzle. Yesterday I made a broccoli & carrot salad that I did not eat since we ate dinner out last night. I had some of it tonight with some sauerkraut, pickled beets, and a hot and spicy pickle.
Recipe for the Sauce for the broccoli-carrot-salad greens salad - modified from a Tannyraw recipe
1/4 cup walnuts, 1 lemon juiced, 3 radish, 1/2 cup bell yellow bell pepper, 1/2 tsp salt, 1 tsp paprika, 1/4 tsp red pepper flakes, 1/4 cup water. - Stir the sauce over chopped broccoli and grated carrots. Pour over salad greens.
After dinner: Banana Blueberry Yogurt Nice Cream and Strawberry Hibiscus Tea.
I am reading (listening on Audible) to Sapiens by Yuval Noah Harari. It's interesting.
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