Biosnackysprouts Day 8: Lentil Sprouts

Lentil sprouts are some of my favourite, I love these little starchy crunchy sandwich stuffers! 

For day 8 of the biosnackysprouts challenge I'm cooking these little guys up with some eggplant! 

Lentils are super easy to sprout, just wash and soak overnight in a shallow plate of water, they should be half in the water and half exposed (like on a shallow beach!) OR throw them in your A.Vogel biosnacky original sprouter tray and water twice a day along with the other sprouts!

They sprout very quickly, in about 3 days!

- Lentil sprouts (2 tbsp black lentils sprouted in the biosnacky sprouter, takes about 3-4 days) 

- 1/4 red onion, finely minced

- 1 clove garlic, minced

- Olive oil

-Dash of turmeric

-Curry powder (optional!) 

-Salt & black pepper (to taste) 

Fresh mint

-  1 dollop Yogurt

- Sprig of Cilantro 

-1 medium eggplant cut into small cubes

- More olive oil for roasting

- Salt for seasoning eggplant

- Wedge of lemon for squeezing

Salt the eggplant and allow it to release it's water in a strainer (the sink is an ideal place) 

Once most of the water is released simply rinse all the salt off with running water (tasting it is ok to check for excess salt) and using your hands squeeze all the water out. 

Lay on a flat piece of parchment lining a tray and drizzle with olive oil. 

Bake in a preheated oven on 375, they will cook roast fairly quickly. 

Remove and set aside. 

In a saucepan sautee onion until brownish, add garlic and then spices and sautee.  Add sprouts and sautee a little more until lightly wilted. 

Toss eggplant pieces in and add chopped tomatoes too if desired (completely optional) 

Add a squeeze of lemon to your taste. 

Top with yogurt and fresh herbs like mint and cilantro! 

The Re-enactment of the Battle of Stoney Creek - Hamilton 2013

7 Ingredient Tandoori Chicken

7 Ingredient Tandoori chicken:

This is a spiceless recipe, meaning no complex spice mixes and no intimidation... trust me on this one!

Start with 4 skinless boneless chicken breasts or 1 whole chicken, cut into 8 pieces (2 drumsticks, 2 thighs, each bone in breast in in half yielding 4 more pieces and throw in the wings too!  Skin on the pieces is fine!)

I prefer to use whole chicken, not only is it more economical but the bone in provides more flavour and whatever carcass is left makes fabulous soup! That's just me.

- 1 cup yogurt (or greek yogurt)
- 1 thumb size piece ginger, grated or minced

- 2 large garlic cloves, minced

- 1 large tbsp tomato paste
-  Juice of a lemon wedge (1/4 lemon) or add a drop of vinegar

 - Good olive oil

Sea Salt (a nice sprinkling)

- Mix up the "masala" and rub all over the chicken, using your hands is fine or throw it into a zip lock bag for convenience!

Allow to marinade for 12 hours or 1 day in the fridge.

Let your chicken stand out 30 minutes before grilling. Fire up the grill and begin on low to allow all the chicken to cook through then towards the end of cooking crank the heat up a bit and let the outside brown nicely turning them from time to time so they don't burn.

For sandwich: 

- Good artisinal bread

- Good fresh olive oil (from Olive That!)
- Fresh cilantro

-Chopped tomato
-Red onion slices

-  Homemade raita or yogurt sauce

Yogurt sauce:

- 3/4 cup yogurt

- 1/2 tsp lemon juice (and a drop of white vinegar) 

- 1/2 tsp dry mint

- 8 mint leaves sliced up

- Salt & Black pepper

Tip: If you have prepared mint chutney in the fridge just mix that with yogurt and you're set to go!

Whisk and set aside.


Brush the bread with olive oil, and grill on the BBQ for a couple of minutes until toasty with grill marks.
Slice the chicken breast or remove the pieces of meat off the bones and add to the sandwich, top with yogurt sauce and fresh cilantro!

Garnish with tomatoes on the side and enjoy!