It all starts with a seed. I was dreaming about retiring simple near a beautiful beach and I thought about what I would do with out my garden.
Sprout of course and find a great local produce market. So, I thought to try to sprout and see if it is up my alley.
I have a bunch of mustard seed so I put 1 T. in a 3x5 muslin bag. And ran some water through it. Then sat it in a mug and filled the mug halfway with water. It sat overnight. The next morning I rinsed the seeds in the bag and shook out the water. I did this 3 time a day for about 5 days. It can take 5-7 days. Faster when it is warm and slower when it is cold.
A nice sprouting is happening. You have to break up the sprouts in the bag while rinsing. These are ready to eat, but wait.
Now that I had sprouts, how was I going to eat them. The mustard sprouts are very spicy. I thought that ground mustard was good in egg salad. So, that is where I went with this.
My first sprouted egg salad wrap was going to be simple. I boiled one egg. Peeled it and placed it in a bowl. Added a bit of mayo. Then about 2 T. mustard seed sprouts. Mixed. Added a little more mayo to taste. Now I warmed up a tortilla placed the salad on and topped with some greens from my garden. Spinach and green onion.
Wrapped that up and we had what I would call perfecto.
The next day I went a different route with the sprouted egg salad wrap.
I processed the egg, placed it in a bowl, mashed with a fork, added about 2 T. mustard sprouts some mayo, 1 small Bella mushroom diced, about 1 T. diced onion, a little salt and a little more of garlic powder. To taste of course. Mixed, placed on warm tortilla and wrap.