The 100 Mile Diet And/Or Plenty: Eating Locally On The 100 Mile Diet - AR Book Club Blog at Allrecipes.com - 271023

AR Book Club

The 100 Mile Diet and/or Plenty: Eating Locally on the 100 Mile Diet 
 
Mar. 23, 2012 6:16 pm 
Updated: Mar. 26, 2012 8:40 am
These books describe obtaining locally grown food.  What could be closer than the place you live?

To make sprouts, start by putting  1 T of small seeds, such as the zesty sprouting mix in a quart jar.  Add water to cover the seeds.  I put in about an inch of water.  Let that sit for 4-8 hours, then drain the water.  Grow sprouts away from direct light.  I grow sprouts on my counter top.






Cover the jar with a cloth on that first day to allow for some air circulation.  In the morning and at night on each day that you grow the sprouts, cover them with water, then drain it out. This will hydrate your sprouts, and keep them moist. Water left in the jar could drown the sprouts, so draining is necessary. Swirl the water around in the jar before draining.


One of the jars, the one in the foreground, has the zesty sprouting mix. The other jar contains mung bean sprouts. I started with 2 T of those, and about a cup of water to soak in.


When some of the leaves start to turn green, your sprouts are ready to ripen in the sun. On that day, rinse the sprouts, then let the jar sit in the sun for several hours. If if is a rainy day, I find that I like to wait for the next sunny day to allow for the greening of the sprouts!


When making small seed sprouts, such as the zesty sprouting mixture, 1 T of seeds yields a quart sized jar of sprouts. Once greened, sprouts last about a week in the refrigerator.


There are some kinds of sprouts that must be grown in soil. Here, I only described the kind that can be grown by using a water/rinse method.


Sprouts can be grown in your house, so people without yard space can have some fresh vegetables if they want to grow sprouts!



















I made two recipes from Plenty. I cannot find the photos, though! One was a tea, made of a mint leaf and a sage leaf steeped for 6 minutes in a cup of hot water. It made a good, soothing tea.


The other recipe was Potato Amuse Bouche. Beets, cut in 1/4" slices were steamed until cooked. Mash a cooked potato, then add 3 T nutritional yeast (the recipe had called for blue cheese). Serve by putting the potato mixture on beet slices, then top with a dab of applesauce. This is a great comfort food!




 
Comments
Mar. 24, 2012 5:03 am
Hmm, I was thinking more along the line of salads and sandwiches for the sprouts you have inspired me to try. I'll have to be looking for other recipes.
 
sueb 
Mar. 24, 2012 5:55 am
My favorite sprouts recipe is http://allrecipes.com/recipe/gingery-mung-bean-sprouts-pancake/detail.aspx
 
sueb 
Mar. 24, 2012 5:56 am
I am so looking forward to when the farmers markets open here! I want some fresh cabbage now! I want to make ginger apple sauerkraut!
 
ibbz 
Mar. 24, 2012 6:45 am
I was making sprouts back in the 1980's for my kids as a snack to just munch or to put into sandwiches or sprinkle on salads. Now, I have introduced them to my grand daughter and let her make them. She loved going every day to the jar to see how much bigger they got. We ate them just like her mother and I used to. Very healthy also.
 
Lela 
Mar. 24, 2012 9:14 am
SueB-I love your photos. I haven't had sprouts in a very long time. Thanks for sharing.
 
Mar. 24, 2012 11:41 am
This was an interesting book. I do try my best to buy local products, and it works for produce, seafood and meats, but staples come from the supermarket and who knows where they originate I do try to be careful there too, though. I have seen first hand some of the loss the book Plenty discusses. When I was a child this was potato farming country and there were truck farms, poultry farms, places to pick wild berries and seemingly endless fish to be had. Today, LI is over developed, with just a small area way out on the east end that may be considered agricultural. The few farmers left have to work other jobs too in order to make ends meet and pay the exorbitant property taxes (which are needed to pay for the infrastructure required to support all the development.) Some of these farmers can trace their roots, and farms all the way back to before the Revolution, but I've been told that were it not for the interest generated by farmers markets and CSAs they might have had to give in. I have seen bays where we dug clams and fished as kids closed by the EPA because the runoff from all the landscaping fertilizers have created a toxic environment. Our ocean has been overfished by huge ships that just sweep up everything, whether they need it or not. Climate change has had an impact too. Lobster boats have to go further north because while our winters have been milder, the waters have also become warmer and lobster needs a colder environment. Food and its production has become so politicalized it scares me. Big business seems to win out every time. Monsanto has shoved GMO corn down all our throats, now we are learning about meat ends that are treated with ammonia. While some of the changes are beneficial (I think) such as the new fruits and vegetables we are getting from Central and South America, we, as a nation, need to better educate ourselves or our grandchildren may pay very heavily for our acceptance. I am passionate ablout this and I am always surprised that more "foodies" aren't......I'll get off my soapbox now and say I got a lot out of this book.
 
sueb 
Mar. 24, 2012 2:04 pm
I am appalled by what Monsanto has done to change the foods people eat! I wish I knew which foods to pick from out of the grass in the yard! Most weeds have more nutrition than the stuff in the grocery store.
 
Mar. 24, 2012 2:53 pm
I try to buy foods that are in season and organic when I can. I will not buy produce imported from other counties, if I can help it, as I know the chemicals that we ban are allowed to be used on imported products. I wonder how many know that Mexico imports produce from China and turns around and ships it to the US. This not only makes it harder for their own people to make a living on their locally grown produce but masks the true country of origin. I make an effort to buy local but it is not always possible.
 
sueb 
Mar. 24, 2012 3:50 pm
I did not know about the Mexican connection! But, there are countries that don't allow some grow their food of the stuff that Americans use! Probably not most of the ones that import to the US, though!
 
sueb 
Mar. 24, 2012 7:28 pm
chairlifter -- Supporting Member Mar. 24, 2012 4:46 pm Hi sueb! Its very interesting! I am Canadian, and the USA mass produces foods without any license under the lesefaire (sp?) system of government...this results in, for instance, massive "chicken grow ops" in SE USA where chickens are hatched, grown, slaughtered and packaged and distributed in train car loads at tremendous savings (aka "profits") on a near to worldwide distribution network. Anyone who consumes "Scotch" or "Irish" whisky is certainly in contrivention to the 100 mile rule. A Hawaiian consuming beer, or using a 2x4 in construction of a house or dwelling... Noting the Floridian hurricanes, and Katrina in Louisiana/Georgia/Alabama and so on, and the USA's softwood lumber attitude, and how such laws had to be set aside to allow those "hated" Canadians to bring their plentifull supply of studs down to rebuild... "Civilization" might be the ability of multicultured people to live and co-exist together.... "100 Mile" thoughts are good in the sene of purchasing from one's neighbour, and not increasing the carbon footprint by shopping MallWart, and its 5 cents less per item theory, but 91% of the product offering is from China, where there are few if any "standards", and the chain itself ruins local economies and businesses. Given the choice I choose to never shop at MallWart or others of that ilk, and support my neighbors in having value type jobs, as opposed MallWart greeter types, and if adversity comes (as it always does), we could withstand such challenge locally... I don't mean to get up on my high horse, but can you tell me that you are working off of an American/Canadian made computer? That the programs, while invented by Gates or Jobs are being created in North America, as opposed off shore, in sweat factories with zero controls other than profiteering? So I kind of question this 100 mile delayed isolationist thinking/apologies...we will all go down together, whether we like it or not.
 
Mar. 25, 2012 2:33 pm
Chairlifter, you make some valid points. Let me just try to catch you up. The 100 Mile Diet and the book Plenty were conceived by a Canadian couple. They tried it as a yearlong experiment and chronicled the process. I believe once the year was over, they simply tried to be more conscious of how they shop....I am not espousing the 100 Mile Diet, not even a 250 mile diet. But I, like Marie, read labels and refuse to buy most imports. I will not buy farmed fish or shrimp, or commercially produced chickens or beef etc. and make every effort to support locals farmers. The only imported produce I buy are mangoes (Ecquador) and asparagus (Peru.) I spend a great deal more money this way but I'm ok with that.....I think the point of the book was to get people like us engaged in conversations like this one and raise our awareness of how far off track both our countries have strayed.
 
Mar. 25, 2012 7:37 pm
Just got the book from Amazon and have made it halfway Very interesting. I do try to support area farmer's markets as well as buying some organic produce, in addition to growing some of my own veggies. sueb, love the look of those sprouts. Where do you find "zesty sprouting mixture"? Thanks sueb for hosting the blog. What is the next book?
 
Mar. 26, 2012 8:40 am
This is a map of in season fruits and vegetables by state. http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/seasonalingredientmap
 
 
 
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sueb

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About Me
Married and mother
My favorite things to cook
New England style food--vegetarian baked beans and brown bread. For Christmas, we need Kringla, and rosemary fudge. Valentine's Day isn't the same without cinnamon hearts, clove hearts, and peppermint hearts (these are all cream cheese mints). For Thanksgiving we use my great grandmother's plum pudding recipe to make figgy pudding.
My favorite family cooking traditions
Between Thanksgiving and Christmas, for each batch of cookies that are baked, 1/2 dozen go into the freezer. On Christmas, we assemble all the 1/2 dozens on a platter. It's a wonderful variety! The kids want 2 dozen of each kind of candy saved!
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New recipes! We've (the family) all won at state fairs. We love to come up with new ideas, then experiment!
My cooking tragedies
When I was called to the hospital because of a family emergency, I forgot to turn off the stove while cooking chicken. I returned home to a house that smelled awful! That was just a little while before overnight guests arrived! Another time, when I was canning sweet pickles, I had 7 quarts of hot sticky pickles in glass jars come crashing to the floor. Talk about a mess!
 
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