Watermelon Feta Mustard and Cress Sprouts Recipe

watermelon-feta-sprout-salad

This simple sprouts recipe only take 5 minutes to make and makes a great snack or side dish to a meal.

You can also be creative and try different fruit, cheese and sprout mixtures.  Suggested cheeses are goat cheese, blue cheese, marble, cheddar, Gouda, and brie.  Suggested fruits are apricots, fresh strawberries, pineapple, cherries, and apples.  Use mustard or clover sprouts if you want a spicier kick, wheat or spelt if you want a sweeter sprout and peanut, green pea or sunflower sprouts if you want something hardier.  The possibilities are endless!  Have fun.

For the following sprouts recipe you will need:

  • 1/2  cup of mustard sprouts
  • 1/2 cup of cress sprouts
  • 1.5 kg of watermelon
  • 500 gm Danish feta
  • 150 gm pumpkin seeds
  • pumpkin seed oil
  • 1 lime

Cut the feta in to 5 cm cubes and using the lime, grate the zest over the cubes, set aside. In a warm fry pan lightly toast the pumpkin seeds until golden. Cube the watermelon also and arrange on plate with feta cubes.  Sprinkle pumpkin seeds, drizzle the pumpkin seed oil over the salad lightly and finish with the sprouts over the dish.

Serves four.

Heart Healthy Sprout Salad

 

We added lentils, snow pea sprouts and alfalfa into our Sprout Salad

We added lentils, snow pea sprouts and alfalfa into our Sprout Salad

This easy and healthy sprout salad takes 5 minuts to make and serves 4 people.  For this sprout salad you will need the following ingredients:

  • 2 cups of mixed sprouts of your choice
  • 1 half cucumber (peeled in to strips)
  • 1 tin of chickpeas (drained)
  • 1 tin of red lentils (drained and rinsed)
  • 1/2 red onion (sliced finely)
  • 1 cup of fresh parsley leaves
  • 300gm packet of tempeh (cut any way you like)
  • 1 heaped tablespoon grain mustard
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil

In a lightly oiled fry pan sauté the tempeh until golden on edges and warmed through, set aside. Mix the vinegar oil and mustard in a glass and add to all other ingredients in a large salad bowl. Toss to combine and serve.

Raw Salad Kale Tomato Avocado Sprouts Recipe

One of the Most Amazing And Delicious Salads You Will Make!

Kale is so good for you; it’s extremely high in chlorophyll and so fun to eat with it’s rippled edges.  So what better combination is there than kale and sprouts?  This sprouts recipe is a must try for those of you who love a good textured salad with a creamy dressing.  You can make this sprouts recipe extremely messy, it doesn’t matter – it will still taste good!

Ingredients

  • Bunch of organic kale
  • One ripe organic avocado
  • A cup of sprouts of choice
  • One ripe juicy organic tomato
  • Sea salt and pepper to taste
  • Dash of dulse seaweed
  • Half a lemon and half a lime

You can also add whatever is left over in your fridge like red, yellow or orange bell peppers, shredded carrots, and sprouted nuts.  Some people like to add a dash of cayenne for a little kick, I like to replace cayenne with a spicy sprout like clover, onion, garlic or radish.  Try it out, you will love it!

To make this sprouts recipe.  Thoroughly wash all your vegetables, especially the kale, then rip the kale into bite sized pieces and place into a giant mixing bowl.  Chop your avocado in half, pop out the seed with a spoon and spoon out the meat into the mixing bowl.  Chop your tomatoes into tiny salsa sized chunks and also throw into the mixing bowl.  Add 2 tablespoons of dulse seaweed or more, and toss in the sprouts into the mixing bowl as well.  Don’t forget to toss in the juice from the lime and the lemon now.  It will prevent your avocado from going bad.

Here comes the fun part.  Massage the avocado and into the kale and really get everything together.  Add in sea salt and pepper to taste and let it sit in the fridge for about 30 minutes to an hour and then serve.

Tip: Make sure you cover your salad with lid when you place it in the fridge to prevent other smells from contaminating your sprouts salad!