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    Sprouted Chickpea, Potato, and Winter Greens Stew

    ByElizabeth

    One of the first things I did when I got home was to start several kinds of sprouts. Soaking beans overnight is, if you think about it, just a prelude to sprouting. I often sprout beans for a few days even if I plan to cook them. Once they have just sprouted (usually after two+three days), cooking time to tender is only 10-15 minutes. I had some sprouted chickpeas, a couple of potatoes in cold storage (aka the vegetable bin in my refrigerator). Today was the first day I was really able to get into the garden since my return. In addition to carrots, I was able to pull a substantial quantity of various greens: kale, chard, curly endive.

    The stew: saute in olive oil (or a mix of olive oil and butter), minced onion and garlic, diced celery and carrot until translucent. Add to pot peeled and cubed potato and sprouted chickpeas (if using only soaked chickpeas, cooking time will be 3-4 times as long; or you could use already cooked chickpeas) and stir to coat with cooking oil. Add a couple of dried hot chilis (optional) and some sprigs of rosemary and oregano (fresh is best). Cover with vegetable stock or water and cook until chickpeas and vegetables are tender. In a pressure cooker this took about 10 minutes. Chop whatever fresh greens you have on hand (anything, but collards; if all you have are collards, kidney or pinto beans would work better than chickpeas). Add the greens just before serving and cook only long enough to wilt greens. Season with salt and black pepper to taste. I used rind from a spanish rosemary-crusted goat cheese when cooking. This would be optional, but if you want just a hint of cheese flavor, cooking with the rind of a hard cheese is very nice.

    Ah, it is good to be home.

    Peace and light, E — Posted with WordPress for BlackBerry.

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    Slow Cooker Granola (and Intentions)

    ByElizabeth

    It is my intention to write a newsletter talking about the shift in my life that is leading me, effective this week, to take a partial sabbatical from teaching yoga.  I will still have my Tuesday night class at William Penn House and hope to see many on at least an occasional basis.  I will also be available for single and group privates and expect to teach a workshop or two in the Fall.  But after eight years, I will no longer be  traveling up to Takoma Park every weekend, currently on Friday nights and before that Saturdays, to teach. In this shifting, I have much to say about Kali–goddess of sequencing–and moving within the limits of time and space and some other things beside.

    In the meantime, while I am wrestling with how to say what I believe are among the things I want to express and as I deal with a bout of being very busy at work and spending far too much time at the computer to want to spend more time writing in the evening, I just want to mention that it is indeed possible to make decent granola in the slow cooker.  I experimented with that today, in between conference calls and emails and document reviews (slow cooking, after all, takes very little consistent attention).  The cooking reached its conclusion while students and I gathered for Wednesday night practice.   More important than requiring little attention after the initial preparation stage, the slow cooker doesn’t heat up the kitchen, and I refuse to turn on the oven if it is going to be 80F or above.  Slow cooker granola is an excellent compromise between no homemade granola in the hot months and turning on the oven.

    When I’ve experimented some more, perhaps I’ll create a recipe, adding to the many dozens on the internet.  My first attempt was relatively low fat and no refined sugar.  Yum.  And if you’re a local, do come join me this Friday for a sweetly nostalgic and celebratory evening of restoratives.  5:45pm-7:15pm, Willow Street Takoma Park.  Drop-ins and make-ups welcome.

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