And our love for local blogs continues this week with Murr's. Mariah Craig is the self-proclaimed culinary ninja behind Murr's Menu, creating gorgeous custom meal plans, desserts and recipe generation. I'm excited to share my recipe for savoury sprouted Mung Patty Cakes with you and Murr's loyal followers. Who the heck needs a pita with these babies around. Check us out now on Murr's Menu.

Mung Sprouts by Lisa Check it out, after 72 hours one cup of dry mung beans has sprouted into 8 packed cups of mung bean sprouts. Delicious in salads, sandwiches and stir-fry's or simply with some olive oil salt and pepper, personally my favourite snack to grab on the go... oh how far I've come. Loaded with vitamins and minerals and lots of amino acids. Sprouts are living foods that nourish your cells and provide loads of those magical enzymes. Try This 1. Rinse 1/4 cup dry mung beans and soak overnight (or 4 hours) 2. In the morning rinse and drain 3. In the evening rinse and drain Repeat steps 2 and 3 until the beans have a tail 1/4" or longer, about 48 to 72 hours. Then just pop them in the fridge to stop their growth process. I use a mason jar with no lid and leave it a counter out of direct sunlight. Remember they will grow about 8x their original size so make sure their container has room. I promise this is so simple, you could do it at your desk... oh good idea! If you try it Instragm or Tweet the pictures please @thegoodsisgood we wanna see.

Ursa Root Vegetable Salad I must post about THE MOST AMAZING dinning experience I've had in Toronto. It was at Ursa a few weeks back, I'm telling you this place is for everyone: vegan, veggies, raw foodies, carnivores, celiacs, locavores, teetotallers, you name it. And not the kind of place that just pulls the bread from your bruschetta and calls it gluten-free, oh you know who you are Dundas and Palmerston... Ursa is a real food experience, it's clear the kitchen thinks about the whole picture; presentation, taste, experience, love and nourishment. Their delicious root vegetable salad came with a side of sprouts still growing in soil to be trimmed at the table... the epitome of living food. The housemade silken tofu amazing! And, as a non-drinker I was able, for the first time, to sample housemade drinks. In this case they were delicious kombuchas and vinegar shrubs and the bartender (Robin Goodfellow) was SO into his art it made it all the more exciting. Really all the staff seemed eager to describe and discuss the food and their process. I could go on, but I'll keep it proper blog short, plus I don't have the words to do the place justice. Just check it out.

Sprouting is SO easy and super fun. If you have little ones this can be a great kitchen project for them to help with. Just a quick heads up, the directions below might seem a bit daunting but I promise if you try it once you'll realize it's really very little work especially when compared to the price of sprouts at the market. Materials 1L mason jar Cheese cloth and mason ring only 2-3 tbsp Mumm's sprouting seed mix OR organic dry mung beans, lentils, quinoa, etc Filtered water Rinse your seeds, beans or grains well and then fill the jar with water to soak, see soaking chart. Drain, rinse and drain again. Lay the jar on its side so the seeds have some breathing room. They will expand to at least 4x the volume once they get going so don't pack the jar. Store them in a cool, dark place overnight, I use my drying cupboard. In the morning rinse/drain and again in the evening.  Repeat this routine until the seeds have sprouted a tail about half their length or longer. Depending on the season it could take as little as 24 hours up to 5 days. And bless quinoa as it sprouts overnight! Sprouts are delicious, I love to have a bowl with some good quality, dry pressed olive oil and salt and pepper. Or you can put them in salads and sandwiches to add depth of flavour. They're an easy way to add diversity to your diet and fresh local foods in the winter.

Photo Cred Lisa Who knew! You can sprout organic popping corn, I mean it makes sense it just didn't occur to me until I saw these guys at Sorauren Farmer's Market on Monday evening. The Kind Organics booth had a wide variety of sprouts and greens as usual but these little fellas caught my attention. Now I'm not even sure that I like them, they're a touch weird, they start off bland and a bit grassy and then your mouth fills with that sweet taste you only know if you've had wheatgrass juice or too much stevia. They are really cool looking, just almost too sweet if you can imagine. I'm going to toss them in the dehydrator and see if I can make a smoothie sweetener out of the dried powder. If it works you'll hear from me and if not... let's just pretend this post never happened.