1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil
A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste
Sprouted mung bean pancakes
Ah sprouts! Where do I even start.
Let me just begin by saying that they are my mother in law's favorites, so I will dedicate this post to her. More importantly, she is a senior research scientist in the field of biochemistry, and has in the past few decades, done extensive research on various foods, their nutritive values and so on. So when she says "Eat sprouts!" we eat sprouts! Sprouting increases the ability of our bodies to absorb the nutrition from beans by manifold and this is really the best way to eat them. We use sprouted mung beans and red lentils (moong and masoor) in this recipe.
Needless to say, I do have to utilize some sneaky measures as usual to get the kids to eat it. In this particular recipe, I just tell them that these are fancy Italian pancakes and just server them garnished with parmesan cheese and some butter. Yes they are still not savvy enough to challenge me on such details and pretty much believe that things topped with parmesan must be Italian!