No actual cooking involved here, just soaking, chopping, and waiting. I finally tried sprouting seeds for the first time. It's incredibly simple and requires no special equipment (although they do sell special sprouting contraptions--not necessary). 


To Sprout Seeds:

• place 1/2 c lentils and 2 c water into a quart jar 
• cover the top with cheese cloth, thin dish towel, or mesh lid
• let sit over night
• the next drain the water off
• rinse and drain once a day, keep out of sunlight (I left mine on the kitchen counter away from windows)
• on the third day your sprouts will be ready

Mine began to sprout but never really took off even though I let them go for four days. I'll try a different location next time and see if I have anymore success. 

You can see sprouts starting to pop from the lentils.

Lentil Sprout and Cucumber Salad with Maple Mustard Vinaigrette

Recipe from Rawmazing

Vinaigrette:

• 1/4 cup olive oil
• 1/2 lemon, juice from
• 1 clove garlic, finely minced
• 2 tablespoons maple syrup
• 2 teaspoons mustard (I used dijon)
• salt and pepper to taste

1. Place all ingredients in bowl and whisk until the mixture starts to emulsify.

Salad:

• 2 cups sprouts (I used red lentils)
• 2 cups cucumbers, cubed
• 2 scallions, sliced

1. Toss together all salad ingredients.
2. Stir in vinaigrette and mix well.
3. Let sit in refrigerator for 30 minutes to meld flavors.

the obsession with Dillion eggs continues

Butte sunset, June 19.