Ooooooolaaaaa la di da! This is one wicked snack. Earlier this week I made fermented sweet potato with turmeric for the first time. It kinda reminds me of a fermented pawpaw concoction I once made – probably because I bombed it up with the same flavours: turmeric and cinnamon! Well, they’re brilliant additions for good gut health so why wouldn’t I want to include them in my food medicine regime right?
There’s a two step process to this energy packed snack, but essentially you can add anything to fermented vegies and activated quinoa
My sister from another mother, Anne Campion introduced me to sprouted quinoa recently and I’ve thoroughly enjoyed playing with this versatile fun food.
We live in the tropics, so fermenting food here can happen within hours, as can sprouting. I’ll share both methods as they are very very simple and let me know if you have any success ok?
- 1/2 cup of quinoa
- 1 cup warm water
- Wash and then soak quinoa in 1 cup of clean water with a breathable cover.
- I use paper towel on the bench top sealed with a rubber band, but any sprouting jar will work a treat.
- Keep an eye on it and as soon as the quinoa starts to sprout, Anne suggested putting straight in the fridge.
- I happen to have some pretty funky lids from Rainy Day Sunday and find they work a treat in the fridge to allow the quinoa to continue to sprout and breathe.