Sprouted Garbanzo Bean Burgers

Lately I've been experimenting with sprouting my own grains and beans. My first attempt came after reading an article in Yoga Journal about how healthy and easy sprouting can be. One of the recipes was for these burgers so I determined it my project for the week. I started with dry garbanzo beans that I soaked for about 12 hours. I used an old yogurt container as the sprouting jar and poked holes in the lid for proper drainage. After soaking, I continued to rinse and drain the beans 3-4 times each day. The jar was stored upside down in the dish rack next to my sink. After a couple days the sprouts were visible and by day four they were about an inch long. It was kind of fun and MUCH easier than I ever expected. Here's the recipe I used for the burgers.

The recipe is the same as the one from the magazine, but here the burgers are actually split and used as the bun-I used the burgers as burgers. The variation could be fun to try though.

The burgers are moist and flavorful-kind of beany if you can imagine. I served it open-faced on sprouted bread with cheddar, avocado, and sprouts...I think I met my quota of sprouts for that day. These are great for lunch and the recipe makes about 12 patties-most of which I frozen for later.

Another fun thing I did was to meet with some of the walkers from The Longest Walk. The group of about 130 people came through Flagstaff over the last weekend. A couple walkers met with my boss and she decided to make dinner for all of them one night. Saturday night we got together and prepped all of the ingredients for Kitchari, Hippie Popcorn, and green tea for the large group. We also made dinner for ourselves, which included molded rice balls wrapped in sesame leaves, a very thrown together soup with a tumeric and ginger broth, peanut noodles with fresh basil, and an aloe vera and grape juice cocktail. The walkers were amazing to talk to and we all kind of fell in love with their beauty. It's such a great cause they are walking for and I wish them the best of luck in the rest of their long journey.

For this week...I just started sprouting some barley to try a pizza crust recipe listed in the same Yoga Journal magazine. I'm pretty excited about that one. It will likely show up in a post sometime soon.