The Summer Feast Salad Sprouts Recipe

Perfect For A Dinner Party!

Perfect For A Dinner Party!

The prepartion time for this sprouts recipe is 10 minutes and serves 4 people.  The recipe in the image above also has anchovies as an option, but we don’t like  meat so we took it out.  😉  For this sprouts recipe you will need:

  • 1 cup of Sunflower Sprouts
  • 1 jar of roasted capsicum strips (drained)
  • 2 punnets of cherry tomatoes or grape tomatoes
  • Half a crusty baguette
  • 2 tablespoons capers
  • 1 cup of parsley leaves
  • 1/2 cup of basil leaves
  • 1 cup of rocket leaves
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Firstly roughly chop the bread in to 3cm square pieces.  Place these in a bowl and sprinkle over all the vinegar and half the olive oil.  Toss the bread around and set aside.  In a separate bowl combine all other ingredients and mix well.  Now add the bread pieces and again mix well.  Drizzle over your salad the remaining olive oil and add cracked salt and pepper to taste and serve.  An incredibly flavourful sprouts recipe that you serve for lunch or have for dinner!

Vegan Lettuce and Vegetarian Meat Bowl with Sprouts Recipe

So Good!

So Good and So Healthy For You!

This is an extremely tasty and popular dish in Chinese restaurants.  The above image is a sprouts recipe made with pork, but our version is parasite and vegan friendly.  😉  To make The Vegan Lettuce and Vegetarian Meat Bowl with Sprouts Recipe you will need:

  • About 1/2 cup of sprouts, your choice
  • 1 tablespoon canola oil
  • 750g vegetarian meat (make sure it’s minced)
  • 2 cloves garlic, crushed
  • 150gms snow peas
  • 1 teaspoon sambal oelek
  • 1 tablespoon lime juice
  • 1 medium red capsicum, chopped finely
  • 1 trimmed celery stalk, chopped finely
  • 1 tablespoons light soy sauce
  • 2 teaspoons white vinegar
  • 8 large iceberg lettuce leaves
  • 1 red onion, sliced thinly

Heat the oil in wok, stir-fry the vegetarian meat and garlic for about 3-5 minutes and strain off the excess cooking juices. Add in snow peas, sambal, juice, capsicum, celery, red onion, sauce and vinegar, stir-fry until vegetables are just tender, in the last 30 seconds add half the packet of snow pea shoots and cook until they wilt.  Divide the vegetarian meat mixture among the lettuce leaves and garnish with remaining shoots.  Enjoy! 😉

Cabbage Sprouts 101

Red Cabbage, Crimson Clover, China Radish and Alfalfa Sprouts

Cabbage Sprouts are becoming more and more popular.  Cabbage and Chinese cabbage seeds and sprouts are available from many seed companies and sprouting supply houses for fairly cheap.  In most cases, they are the same seeds used by gardeners and farmers to grow cabbages.  So be sure the seeds you buy are organically grown or else you will end up with chemically treated seeds.

Cabbage sprouts like cabbage itself is a good source of vitamins A, C and U along with trace elements of iodine and sulfur.  Cabbage sprouts are strong and crisp making them excellent to mix into salads, sandwiches, green drinks, sprout loaves and soups. Of course you can also eat cabbage sprouts blended in with other sprouts. In the picture above cabbage sprouts are mixed with crimson clover, china radish and alfalfa sprouts. Cabbage sprouts are also excellent to juice for therapy because of their high nutrient stomach.

Soak 2-3 tablespoons for a few hours in water and grow them using the tray method. They should be ready to eat in about 5-6 days. For the first couple of days, keep the cabbage sprout seeds away from direct sunlight and then grow them in indirect sunlight.

The information from this article was referenced from The Sprouting Book by Ann Wigmore.

All About Almonds Sprouted or Almond Sprouts

June 13, 2009 by  
Filed under Almond Sprouts, Almonds Sprouted

almond-sprouted-or-almond-sprouts
An Almond Sprouted

Almonds are native to Persia where that have been cultivated for hundreds of years.  Most of the almonds grown in the United States come from California.  Almonds and almond sprouts are basic components of the raw food lifestyle and are great for vegans and vegetarians because they supply an extremely high quality protein. 

Of all nuts, almonds are the easiest to digest, especially after 24-48 hours of sprouting.  Almond sprouts are an excellent source of protein, calcium, potassium, phosphorus, magnesium, and fats.  In addition, almonds contain B-vitamins and vitamin E.  Sprouted almonds have a great crunchy texture that is completely different than a non-sprouted almond. 

You can use sprouted almonds in salad dressing, in shaves, to make almond milk, in yogurt, with cheeses, in sprout loaves, cereals, with granola and in desserts. 

This information from this article was referenced from The Sprouting Book by Ann Wigmore.

A Beginners Guide To Alfalfa Seeds and Alfalfa Sprouts

June 13, 2009 by  
Filed under Alfalfa Seeds

Alfalfa Seeds Sprouted into Alfalfa Sprouts

Alfalfa Seeds Sprouted into Alfalfa Sprouts

Alfalfa Seeds are small seeds about the size of a pinhead and tan in color.  Often considered to  be a grain it is actually a legume.  Alfalfa seeds and sprouts wre originally grown in North Africa.  Now it is widely cultivated in various parts of the world.  Over 27 million acres of America alone are devoted to alfalfa each year. 

Alfalfa sprouts are among the basic sprouts grown and can be found in almost all supermarkets.  Organically grown alfalfa seed and sprouts are easilly found in most natural food stores.  It’s no wonder!  Pounds for pound, alfalfa sprouts are one of the most nutritious foods tha you can eat.  The roots of mature alfalfa plants can reach several feet down into the soil, which helps them to collect hard to find trace elements as they go. 

Alfalfa sprouts are a good source of B-complex vitamins, vitamins A, C, E and K and also contain calcium, magnesium, potassium, iron and the trace minerals selenium and zinc.  If alfalfa seeds are grown in indirect light, their nutritional content is further enhanced by the develpment of chlorophyll.

Alfalfa sprouts are also one of the most versatile.  You can use them to made salads, sandwiches, green drinks, soups and sprout loaves.

The information from this article was referenced from The Sprouting Book by Ann Wigmore.

A Guide To Adzuki Beans and a Adzuki Beans Recipe

June 12, 2009 by  
Filed under Adzuki Beans

Adzuki Beans in Chinese Red Bean Soup

Adzuki Beans in Chinese Red Bean Soup

Adzuki beans are small red beans, similar to mung beans, that have been cultivated for centuries in China, Japan, Korean and other Far Eastern Countries.  They’re also grown in the United States and are available at most natural food stores and all Asian markets.

Sprouted adzuki beans contain amino acids (protein), vitamin C and iron among other nurients.  Their flavor resembles that of mung bean sprouts.  You can use sprouted adsuki beans in salads, Chinese style marinated vegetables, green drinks, sprout loaves and sandiwches.  Adzuki sprouts are versatile due to their mild flavor and crunchy texture.     

The Adzuki Beans Recipe we are sharing today is the well known Chinese Red Bean Soup.  This is our version sprouted and organic.  You will need to sprout and prepare the beans at least 2 days before cooking. The cooking time for this recipe is 1 hour and 30 minutes.  The recipe for it is as follows.

For Sprouted Organic Chinese Red Bean Soup you will need:

  • 1 cup of organic azuki (adzuki) beans for sprouting
  • 6 – 8 cups water
  • 1 strip dried tangerine peel or fresh orange peel
  • 1/4 – 1/2 cup (about 1 1/4 – 2 1/2 ounces) dried lotus seeds
  • 6 – 8 tablespoons brown sugar, as desired

Note: Soak the azuki beans in water overnight and drain in the morning.  Rinse and drain them for 2 more days until a tail develops. 

  1. About 2 hours before making the soup, place the dried lotus seeds in a bowl with enough water to cover.
  2. In a medium pot, bring the 6 cups of water with the tangerine peel to a boil.  The soup can be thicker or thinner as desired.  You can start with 6 cups of water, and then add more boiling water at the end with the brown sugar if I want to thin it a bit.
  3. Turn the heat down, add the adzuki beans and lotus seeds and simmer, partially covered, for 1 to 1 1/2 hours, until the beans are softened to the point where they are just beginning to break apart.
  4. Add the brown sugar and stir until dissolved. Taste and add more sugar if desired.  You can start with 1/3 cup and then add more, 1 tablespoon at a time as needed.  Thin the soup by adding boiling water if desired.
  5. Remove the dried tangerine peel before serving.  It can be eaten hot or cold and will serve 6-8.

Some information from this article was referenced from The Sprouting Book by Ann Wigmore.

How To Compost Sprouts To Reclaim Topsoil With A Compost Barrel

June 12, 2009 by  
Filed under How To Compost

These Brown Dried Out Sprouts Are Better For Composting

These Brown Dried Out Sprouts Are Better For Composting

Learning how to compost sprouts to reclaim topsoil in your garden is easy as long as you get the basics down.  After you harvest greens and sprouts at home in soil you will be left with a mat of roots and short stems that can be recycled to make new soil.  Brown tailed sprouts that are old are dried out can be recycled to make new soil for planting in a few weeks.  Composting is nature’s way of building and maintaining the fertility of the soil.  It is basically a mixture of soil and plant residue that is decomposed to create a rich humus by the action of worms, microorganisms and enzymes in the soil.

To start your home composting system you will need two empty barrels with lids.  Drill holes spaced at two inch intervals all around each barrel, including a few in the bottom.  Place a shallow container underneath each barrel to serve as a drainage tray.  You can place a couple of bricks underneath the barrels to allow air circulation underneath.  Place your unwanted greens and mats in a layer at the bottom of the barrel.  On top of this layer spread vegetable scraps or pulp from your juicer.  Then place some worms and cover them with another layer of broken up mats.

Tip: Avoid using fruit scraps as they can cause excessive leakage in your compost barrel.  Store your vegetable scraps and pulp in a sealed container until you have enough mats to cover them.  Also mix in a handful of lime per barrel to keep the soil slightly alkaline.  Repeat this layer technique without anymore worms until the barrel is full.

When the compost barrel is full, the decomposition of the mats and vegetable matter intensifies.  As long as the barrels are in a warm placfe, but out of direct sunlighy, the compost will develop into a rich soil, ready for use in 2-3 months.  If you want to use your compost sooner, in 1-2 months remove the lid every week and sit up the contents of the barrel with a shovel.  This will expose the contents to more exygen and speed up the rate of decomposition.

If the soil is crumbly, dark and without any trace of bad odor or scraps it is ready for use! Now that you know how to compost sprouts, try it at home!

The information from this article was referenced from The Sprouting Book by Ann Wigmore.

Sprouts Recipes – Smoothie and Sprout Salad

June 6, 2009 by  
Filed under Sprouts Recipes

Green Smoothies Are Delicious!

Green Smoothies Are Delicious!

Green Smoothie Delight

  • 2 cups of water
  • 1 banana (fresh or frozen)
  • 1 pear or apple
  • 1 handful of sunflower sprouts
  • 1 handful of pea sprouts
  • Add fresh mint if desired

Blend all the sprout smoothie ingredients until smooth and enjoy.  Adjust the water for preferred consistency.  Also try doubling the recipe – pour some in your travel mug and enjoy your smoothie when you need an energy boost throughout the day.

The Instant Sprout Salad

1 handful of Sunflower Sprouts
1 handful of Pea Green Sprouts
1/2 cup of Garlic Sprouts (for kick)
1 cup of Alfalfa Sprouts
1 cup of Broccoli Sprouts
Add chopped tomatoes, red pepper, avocado, quiona, sesame seeds and whatever else you are craving!

Put all your ingredients in a large bowl and mix it with your hands. Top with your favourite salad dressing. But any leftovers in a ziplock bag and make sure you have as little air in the bag as possible to help the sprouts last.

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