I prep you eat

My first few years in food (2005-9)were spent working at Co-operative grocery stores.

IssaVibe. I was an art student who loved to cook but needed ingredients. It was my biggest jumping off point and I lived off of the “free table” of about-to-expire groceries for years.

It connected me to my passion for food as medicine and also the people and cultures who grow it/make it.
This home made whole wheat farro sourdough toast is my love letter to Co-op Zo.

M a k e i t . .

Large slice of crusty bread. (Lightly toasted )
slathered in raw tahini I like @artisanaorganics
1/2 a small avocado
1/4 cup of fresh mung bean sprouts
drizzled in EVOO, splash vinegar lots of crunchy sea salt and pepper. Squirt of sriracha or fermented hot sauce.

See below for sprouting method. Mesh lids make it easy

Mungs are powerhouse of non stop nutritional goodness so get amongst them.

S p r o u t i t . .

METHOD:
•2 TBSP dried mung beans.
Rinsed 2-3 times.
•Add 1.5 cups water to soak 24 hours in a jar.
•Dump and rinse once or twice in that time.
•The mesh lids make that simple.
•After 24 hours then dump the water lay/prop jar on its side.
•Leave overnight.
•Keep out of sun but not too far away or YOU WILL FORGET BOUT THEM.

•Rinse and dump and repeat to keep them fresh. (2-3 x a day is best).
•By 3rd day they are juicy and crunchy with little tails and ready to Eat. •Don’t recommend making more than 2Tbsp at a time and store in the fridge after sprouting.
•I always dress them in a little S+P and vinegar/oil or lemon b/c FLAVOR and life is too short to eat dull food.