Sprouts! Part 1

I'm really enjoying fenugreek here.  Fresh, dried, seeds, powdered.  I never used it at home for some reason.  I came across this recipe for warm sprouted fenugreek seeds.  I may be embarking on a new obsession to join the spice collection.  Salads made with all kinds of sprouts should be delightful in summer.

 

It's pretty obvious when you think about it, but you can sprout almost anything.  Speaks to how removed we really are from the production of our food.  Upon realizing this, I had to resist the urge to start sprouting anything in my cabinet I thought might work; whole peanuts, mustard seeds, ajwain, cumin, fennel seeds, various lentils.

I'm starting (from left to right) with fenugreek seeds, chickpeas, red chowli, moong dal.   After soaking over night, I'll put the beans into those water bottles.  I've sawed off the tops and cut holes in the bottom for excess water to drain.  The seeds I'll do in a wet tea towel since they are so small.