Spring Sprouting

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When I returned from my Indian adventure a few weeks back, my roommate had started sprouting. Chick peas, lentils, beans – you name it, she had sprouted it.

I decided to give it a try as well and it is awesome. This is like superfood healthy snack stuff – and it is actually really easy.

Another bonus is that watching anything grow is such a life affirming thing – and what better than spending spring growing stuff.



Dada da da da dada da da da da – yes, it is the food channel jingle.

Today we are sprouting red beans – and let me tell you, you are going to love them.

  • First you soak the beans in plenty of water for a day. Here it is a good rule of thumb to only sprout what you expect to eat in a few days. Better to sprout often than sprout large is what I say – or actually my roommate said that.
  • You now spread out the beans on a plate or something similar and put them somewhere conveniently out-of-the-way.
  • Every day you rinse the beans so they don’t dry out.
  • Within 2-3 days the beans will have sprouted and you can start using them for and in anything imaginable.



Momo Making

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Okay so it’s not really a secret that I have fallen completely in love with the Tibetan people – and their food!

I’ve made some new friends and yesterday I was invited home to one of them to hang out with him and his friends and learn how to make momos – a kind of dumplings, little packages of dough filled with whatever you like and then either steamed or fried.

We started with going shopping for different vegetables since I’m so difficult to not eat meat. When we got to his place, his friends were already working on preparing everything.

The whole thing was a very different cooking experience – with not much space and not all the fancy tools we have, everything took place on a small coffee table and a big scarf laid out on the floor.

First you mix flour and water into a dough – simple.

All the ingredients are rinsed and cut – equally simple.

Then the dough is first rolled into a long sausage shape and then divided into small pieces. Each piece is shaped round as a ball and then flattened to small pancakes. 

Now the tricky part; you put the pancake in your hand and place a spoonful of the filling in it and then you use your thumb to keep the filling in place while the other hand works its way closing the momo, making a rippled line.

I tried every step of the process and we all agreed that I’m a fast learner :D But the momo technique might take a little more practice to be perfected.

Once all the momos are made, they are put in a big steamer and steamed for 20 minutes. First thing I’m going to do when I get back to Denmark; buy steamer.

Final result is a huge portion of the most delicious food ever. You eat the momos with a hot chili sauce mix, dipping each bite of yumminess – I’m a fan :)

And the thing is, you can continue eating forever! We were talking and learning chinese and I was asking loads of questions about their escape from Tibet and different customs and so on all the while eating and then eating some more..

It ended up taking all afternoon and one of the things that I’m so fascinated by in the Tibetans that I’ve met, is the natural ease they display in everything they do. No hidden agendas, no ego play – just very pure and simple being.