Sprouts Live Well With Living Foods- a book review and recipe 

Why should you sprout? Well, you can control the environment it’s growing in. It’s also incredibly healthy. I know a lot of people who think that they don’t have the time, or that it’s hard. The truth of the matter is- it’s extremely easy and it takes longer to brew a pot of coffee, or to make a tea, juice, or smoothie. So you have time. I know it sounds intimidating if you have never tried to sprout seeds, beans or nuts before. I did a lot of research before the first time I tried. I wish Sprouts was out years ago. And here’s why……

Sprouts by Ian Giesbrecht, also known by Ini has compiled a book that’s packed with everything you want to know about sprouting.

Ian gets into the science of sprouting, what you can sprout and the method, what to be aware of. Sprouting charts, resources and recipes. There’s a glossary so you don’t need to go to google for answers.  All this information is packed into a book with about 124 pages, it may be small, but it’s resourceful.

With permission from Microcosm Publishing I’m able to share a recipe with you 🙂 Enjoy this nice, cold, refreshing green smoothie.

Green Smoothie


This is an infinitely and delicious option. Whatever sprouts or microgreens you have can combine well with numerous fruits, juices, and seed. Here is a guideline to get you started. Play around, have fun, and enjoy the healthful creative process.


1 to 2 large handfuls of microgreens

1 small handful sprouted seeds or nuts

Juice, water, rejuvelac or other liquid.


Blend and ingest.

Ian, a fellow  Canadian, has travelled the world learning about different food cultures. He currently lives in Southern Missouri. His partner and Ian are developing and cultivating an edible and medicinal perennial ecosystem.

There was some information missing on page 119- but you can find the info on Microcosm Publishing’s site, along with a few more recipes.

Do you sprout already? Or are you a newbie? I wanna know 🙂



Saffron risotto

I’m in the middle of writing a book review -Mama Tried by Cecilia is amazing  and decided to give you an exclusive sneak peak at a recipe I’m able to share with everyone. Normally I would’ve said my thoughts with the review, but I can’t wait to share this with you.

Stayed tuned because more is about to come… And it’s good!

The recipe is: saffron risotto. I added peas and asparagus because they have roughly the same cooking time. I would’ve added more veg’s but didn’t see how I could do that without getting another pan out.

1 small golden onion
1+ 1/2 cups arborio rice
Vegetable broth as needed (just make a big pot, you can save the rest)
1 glass dry white wine
1 large pinch saffron
Nutritional yeast
Olive oil

Slice the onion thin, drop some oil in a casserole and let the onion become translucent on medium/low heat. Meanwhile, warm up the broth and keep it almost boiling until the recipe is done. Throw the rice in the casserole and stir well for 1 minute. Add the wine and keep stirring (on low heat). Add the saffron and slowly add the broth using a dipper. Every time it absorbs (keep stirring with a wooden spoon), add some more broth (maintaining the boil) until the rice is ready (about 30 min). When the rice is soft and all the water is absorbed, turn off the heat for few minutes. Put back on low heat add 1 tbsp margarine, sprinkle with nutritional yeast, stir well and serve.

P.s- use good quality safron, don’t cheap out. Ground saffron works best here if you don’t have access quality saffron. Don’t use threads
The trick to making a risotto is making sure all liquids are room temperature or warmer. You don’t want to add any cold liquid to it. Also always be stiring. I do like using the oven or instant pot method better, but seriously- stove top is easy. Call up a friend, use your blue tooth or speaker phone, chat with them- this dish comes together before you know it.

I omitted the wine and used veggie broth. Make at least 6 cups of broth. I used about 5 and a half cups of broth. I added peas and asparagus, (add the veggies in about a cup of broth away from when you think the dish will be done) the veggies is an inspiration from Jill Nussinow and I’m truly sorry for any confusion this has caused.

This is what my looks like:

What veggies do you like to add to your risotto?