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:
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.)
Soak the mustard seeds in the vinegar, water and salt, covered, for two whole days.
After two days, pour it all into a blender (with the broccoli sprouts) and blend until smooth.
Store in a covered vessel in the fridge for several months.
For the Yellow Broccoli Mustard:
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.)
Soak the mustard seeds in the vinegar, water and salt, covered, for two whole days.
After two days, pour it all into a blender with the turmeric and pepper, and blend until desired smoothness.
Store in a covered vessel in the fridge for several months.
For the Sweet Garlic Mustard:
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.)
Soak the mustard seeds, salt and dates in the vinegar and water, covered, for two whole days.
After two days, pour it all into a blender with the dried garlic, and blend until desired smoothness.
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/