Fresh Veggies on Your Kitchen Window Sill


| 1/26/2015 1:21:00 PM


Renee-Lucie BenoitI visited my daughter in Santa Cruz around Christmas time. Santa Cruz is such a fun place. It's noisy and crowded but they have good wholesome food everywhere and, of course, they have the Pacific Ocean. So even though there's all that hubbub of all those people, there's still a way to escape at the water's edge. We saw dolphins in the waves and pelicans in formation gliding gracefully on the off shore flow.

We always eat at a vegetarian restaurant in Capitola called Dharma's. It's all vegetarian and they give you huge portions. Out here on the ranch, it's impossible to find creative vegetarian food unless you make it yourself so it's fun to go to a restaurant that specializes in it. The last time we went, they had a salad that had a huge pile of sunflower sprouts plopped on top. That gave me an idea for fresh veggies to supplement the standard red leaf lettuce we've had to get from the grocery store for my salads. Did I mention my husband only eats "man food" that doesn't include anything that isn't white or brown? That's another story.

Sunflower sprouts are easy as pie just like all sprouts. Just plan ahead a little and you'll have as many of these delectable little units as you care to have.

What you need:
Potting soil
Perlite
Food grade black oil sunflower seeds
Water
Leftover cinnamon roll tray with clear lid from the bakery, or any container and plastic wrap

Method:



Mix equal parts perlite and potting soil.



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