Granola aka muesli

did not know that yohei would love this so much.... hence, i ended up making it twice.. and depending on how things work out, i may end up making this with improvisations... here is roughly what i used:

ingredients:
3 cups of rolled oats (regular)
1/2 to 1 cup oat bran (or wheat bran or wheatgerm)
1/2 cup shredded dessicated coconut
1 cup nuts (ie almonds, walnuts, sunflower seeds etc.)
1/2 tsp. ground cinnamon
2 tbs butter/oil
1//4 cup honey/maple syrup (can use brown sugar, but need to add some more oil or some juice for balance of liquid)
1 cup raisins/apricots (or dry papaya/pineapple)

method:
preheat oven to 300 degree F. Mix the first four ingredients together. Mix butter/oil and honey separately and then mix with the dry ingredients. I use hands to mix them together, so that all the ingredients are covered in some oil and sweetness. Don't put the raisin or the other dry fruits noted at the end. Now, place the mixture in a well greased tray and bake for 25-30 mins in the middle rack...During the baking process, check every 10 minutes and stir, so that all the ingredients get equally cooked. I added the raisins 5 mins before the baking was over... And some more shredded coconut... Cool down the mixture and store in a airtight container... Would keep for several weeks...

Sprouting in Hale Manoa

Hawaii is great for sprouting as the weather is always nice.. niether too cold/warm! So far sprouted mung beans, alfalfa, sandwhich mixture from Down to earth store, lentils etc. the easiest and the most versatitel is the mung beans...

Links on sprouting methods and sprout recipes: http://del.icio.us/azeemax/sprout

Basics of Sprouting

1. Obtain seed for sprouting. Store in bug-proof containers, away from extreme heat/cold. Seed should be viable, and, to extent possible, free of chemicals.
2. Basic steps in sprouting are:
• measure out appropriate amount of seed, visually inspect and remove stones, sticks, weed seed, broken seeds, etc.
• rinse seed (if seed is small and clean, can usually skip this rinse)
• soak seed in water for appropriate time
• rinse soaked seed, put in sprouting environment for appropriate time
• service seeds (rinse) in sprouting environment as needed
• when ready, rinse seeds. Store in refrigerator, in sprouting environment or in other suitable container until ready to use. If not used within 12 hours, seeds should be serviced (rinsed) every 24 hours in refrigerator. Best to eat as soon as possible, as freshness is what makes sprouts special!

Source: http://chetday.com/sprouts.html

Here is useful chart that I copied from the internet:

Seed:	Soaking Time (hrs):	Sprouting Time (days):	Quantity:	Yield:
adzuki beans	4-5	3-5	1 cup	2-3 cups
alfalfa	4-6	3-5	3 tbsp.	3 cups
barley	8-10	3-4	_ cu	1 cup
most beans	8-10	3-5	1 cup	3-4 cups
buckwheat	4-6	2-3	1 cup	2-4 cups
chickpeas	10-12	3	1 cup	3 cups
corn	8-10	2-3	1 cup	2 cups
green peas	10-12	3	1 cup	2 cups
lentils	6-8	3	1 cup	3-4 cups
millet	6-8	3-4	1 cup	1 _ cups
mung beans	8-10	3-5	1 cup	3-4 cups
most nuts *	8-12	3-5	1 cup	1 _ cups
onion	4-6	2-3	1 tbsp.	1 cup
pumpkinseeds	6-8	3	1 cup	1 _ cups
quinoa	4-6	2-3	1 cup	2 _ cups
rice	8-10	3-4	1 cup	1 _ cups
rye	8-10	3-4	1 cup	2 _ cups
sesame seeds	4-6	3	1 cup	1 _ cups
sunflower seeds	6-8	1-3	1 cup	1 _ cups
soybeans	10-12	4-6	1 cup	2 _ cups

* To sprout nuts you should soak them over night in water before you sprout them as any other seed. Nuts only sprout if they have definitely not been heated, they have to be raw to be successful.

Eating in February

Yes i did cook and ate in February.. In fact, there were many new things that I tried.. The recipes will take some time to be posted.. But let me put the names..
Granola
Truffles
Tiramisu (half way)