Homemade (Broccoli) Mustard
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Makes 1½ cups
Ingredients
Broccoli Mustard
  • ⅓ c Mustard Seeds (any colour or a mixture)
  • ¼ c Broccoli Seeds
  • ¾ c Raw Apple Cider Vinegar
  • ¼ c Water
  • ¼ tsp Sea(weed) Salt
Yellow Broccoli Mustard
  • ⅓ c Mustard Seeds (any colour or a mixture)
  • ¼ c Broccoli Seeds
  • ¾ c Raw Apple Cider Vinegar
  • ¼ c Water
  • 2 tsp Turmeric
  • ¼ tsp Sea(weed) Salt
  • Several grinds of Black Pepper (to optimize turmeric absorption)
Sweet Garlic Mustard
  • ⅓ c Mustard seeds (any colour or mixture)
  • ¼ c Broccoli Seeds
  • ¾ c Raw Apple Cider Vinegar
  • ¼ c Water
  • 4 Dates, pitted and soaked in water to soften
  • 1½ tsp Dried Garlic
  • ¼ tsp Sea(weed) Salt
Instructions
For the Broccoli Mustard:
  1. Soak the broccoli seeds in water for 3-4 hours, drain them well and then sprout for 3 days (keep covered with a clean cloth/cheesecloth, in a mason jar, rinsing and draining well twice a day.)
  2. Soak the mustard seeds in the vinegar, water and salt, covered, for two whole days.
  3. After two days, pour it all into a blender (with the broccoli sprouts) and blend until smooth.
  4. Store in a covered vessel in the fridge for several months.
For the Yellow Broccoli Mustard:
  1. Soak the broccoli seeds in water for 3-4 hours, drain them well and then sprout for 3 days (keep covered with a clean cloth/cheesecloth, in a mason jar, rinsing and draining well twice a day.)
  2. Soak the mustard seeds in the vinegar, water and salt, covered, for two whole days.
  3. After two days, pour it all into a blender with the turmeric and pepper, and blend until desired smoothness.
  4. Store in a covered vessel in the fridge for several months.
For the Sweet Garlic Mustard:
  1. Soak the broccoli seeds in water for 3-4 hours, drain them well and then sprout for 3 days (keep covered with a clean cloth/cheesecloth, in a mason jar, rinsing and draining well twice a day.)
  2. Soak the mustard seeds, salt and dates in the vinegar and water, covered, for two whole days.
  3. After two days, pour it all into a blender with the dried garlic, and blend until desired smoothness.
  4. Store in a covered vessel in the fridge for up to a month.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/condiment/homemade-broccoli-mustard/