Savory Scones With Carrots and Greens

Scones make a delightful start of a morning,quick to bake these light and flaky bread of British origin are apt for breakfast or any meal of the day.My DH(who can sniff out butter in any disguise) prefers these without butter,I'd bake these with Olive oil just for him.But in the following recipe I use butter ,as it was just for me and my boys,we do love butter once in a while and besides nothing can replace butter in these scones for a flaky texture.Vegans could use shortening but be mindful of the trans fat in it.And use Soy milk and tofu instead of milk and butter milk.
The fruity scones are popular treats for breakfast,but this savory version with fresh greens and lightly sweet carrots proved to be an equally lovable delight.

Savory Scones
Preparation time: 2 minutes
Cooking time :12-15 minutes
Serves :3
Ingredients
2 cups Whole wheat flour
1 teaspoon of baking powder(aluminum free)
1/4 teaspoon baking soda
1/2 cup of fresh greens(spinach,broccoli rabe,chard or kale),finely chopped
1/2 cup carrots,finely shred
2 tablespoon of Organic butter,cold and cut in cubes
1 tablespoon flax seed meal (optional)
1/2 cup reduced fat butter milk or silken tofu
3/4 cup reduced fat milk or soy milk
pinch of black pepper or cayenne pepper
1/2 teaspoon of salt

Method
Preheat oven to 400F.
Combine flour, baking powder,soda and salt in a large mixing bowl. Mix well.Add the cold butter and using a fork cut in to the flour. Stir in carrots and herbs , coat well in the flour. Make a well in the center and pour in the butter milk and the milk. Gently fold the mixture to combine everything.
Sprinkle some all purpose flour on your work surface and press the dough in to circular shape. Place on the cookie or baking sheet and mark in to 7-8 wedges.
Bake for 12-15 minutes until lightly brown.For a darker and crisp scones,turn the broiler on just for few seconds before getting them out.Cool for a minute or two. Separate along the marking.Serve warm with your favorite beverage green tea,coffee or chai.

The savory scones are off to suitable events:
1.BBD - Spring Country Breads
2.15 minute meals
3.FIL:Carrots

Sprouting Beauty.Caution while Sprouting.Black Eyed Peas Sprouts Pasta

I'm ever so grateful to my mother for introducing us to the wonder food,Sprouts.These were our snack between the meals.Easily digestible,with certain precautions while growing them,the sprouts can be safe to eat uncooked.
Green mung sprouts was the most common sprout I knew of for long.Was amazed to discover the variety,which seems endless just as its nutritional benefits. Methi(Fenugreek),alfa-alfa,oats,lentils,broccoli are among the common types of sprouts.
A more pictorial tutorial of how to grow sprouts is depicted in my post here.Don't mind listing them again along with the care and caution needed while growing or buying the sprouts.
To grow your own sprouts is economical ,also you have control over the hygiene.
* Rinse the grain\seed\lentil under cold water 2-3 times,to get rid of dirt.
* Soak the seeds for at least 12hours in ample amount of cold water
* Drain all the water.Wrap the seeds in a clean cotton or muslin cloth,place in bowl.There are special sprouting jars also available. Allow to grow for at least 3 days and as long as 6 days.Make sure you rinse them twice each day to prevent contamination.
When Buying the sprouts, pick only fresh packs(preferably Organic) and rinse them thoroughly in cold water before eating.

Sprouts,Synonymous to Spring
Sprouts portray spring ,the budding leaf simulates the new life that grows around us after the dull and harsh winters.I grew these black eyed peas for 6 days,had to wait patiently before embracing the beauty and nutrition of this live vegetable in its tender germinating stage.

This picture is my entry for the Click-Spring\Autumn photo event,at Jai and Bee's Jugalbandi.

Black Eyed peas Sprouts Pasta
I must thank Sia for this fascinating Lauki-lobia curry ,with black eyed peas sprouts,which prompted me to sprout the peas for all its goodness.Since these were sprouted for nearly a week,were tender enough for eating raw.I always add the sprouts toward the end of the cooking.I would have cooked it slightly if giving to my kids,but since the kiddos don't have a taste yet for sprouts,this pasta with raw sprouts was just for me and my DH.

Ingredients
2 cups Whole grain pasta,cooked
1 cup sprouts(Green Mung,Methi,Alfalfa,Black Eyed peas or any other lentil)
1 cup greens(Mustard greens,beet greens,spinach,chard,kale or broccoli rabe)
1/2 a medium Onion,chopped
1 clove Garlic,finely chopped
pinch of turmeric
1/4 teaspoon fresh ground black pepper or cayenne pepper
1/2 teaspoon of coriander powder(optional)
1/2 teaspoon salt
1 tablespoon Extra virgin olive oil
1 tablespoon freshly squeezed lime juice

Method
Heat a pan on medium heat,saute onions in oil for a minute.Add garlic saute another minute then mix in the greens and spices.Cook for a minute before mixing in the cooked pasta.Finally add in the sprouts,turn off the heat.Sprinkle the lime juice ,stir well ,cover and allow the flavors to infuse for 2-3 minutes.Serve warm or cold.

The Sprouts pasta is my entry for Weekend wokking ,focusing on Sprouts this spring,hosted by Kits Chow

Interesting Read
Sprouts ,the Anti aging food