Not exact matches
Topping 1/2
cup / 125 ml natural yogurt 1/2
cup / 65 g toasted pumpkin seeds or
sprouted green lentils 1 pomegranate, seeds
fresh coriander / cilantro
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm)
fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1
cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3
cup / 400 ml) coconut milk 3
cups (300 g) brussels
sprouts, cut in halves 1 - 2 tsp sea salt
1
cup whole barley (hulled) 3
cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1
cup daikon
sprouts fresh basil leaves for garnish (optional)
Ingredients 2 1/2 pounds Brussels
sprouts, large one cut in half 4 ounces Pancetta, diced 5 medium garlic cloves, minced 1 1/2 tablespoons olive oil 1 tablespoon fish sauce 1 teaspoon kosher salt 1 teaspoon
fresh ground pepper 1
cup candied pecans (recipe found here) Parmesan cheese wedge for garnish
1
cup fresh moong dal
sprouts.
For information on how easy and healthy
sprouting can be click here:
Sprout People Kids can help with the
sprouting process and then help with the snacking once they're roasted up This batch included 2
cups of raw, dried Gorbanzo Beans, 1/2
Cup Soy Sauce, 1/4
Cup Peanut Butter, 1/4
Cup fresh Orange Juice, and a Tbs.
Ingredients: 4 fillets
fresh black cod cut at least 3/4 inch tick (approx 1 1/2 pounds total) salt and pepper 3 tablespoons olive oil 1/2
cup chicken stock 1/2
cup coconut milk, well - stirred (preferably Mae Ploy brand) 1/2
cup laksa paste (recipe follows) 4 baby bok choy, steamed until crisp tender and halved daikon
sprouts for garnish
3 tablespoons extra virgin olive oil one orange, zest and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon fine grain sea salt, plus more to taste 2/3
cup toasted hazelnuts, chopped 2 big handfuls pea
sprouts or micro greens 1/4
cup thinly sliced radishes 3 tablespoons
fresh marjoram 1/3
cup crumbled goat cheese
2 1/2
cups One Degree Organics
Sprouted Spelt flour 3/4
cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1
cup almond milk 1 tsp pure vanilla extract 1/2
cup oil 2 Tbsp orange zest 1/4
cup fresh orange juice 1 1/2
cups fresh cranberries
-LSB-...] 5 strips of cooked bacon 1
cup leftover Brussels
Sprouts Casserole 1
cup fresh mozzarella balls, cut in quarters 1/2
cup sour cream 3 eggs, beaten 1/2 green onion, -LSB-...]
1 green (or semi-ripe) plantain 1
cup dried aduki beans, soaked overnight and left to
sprout * 1/2
cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of
fresh coriander (cilantro) for garnish
Filling 5 strips of cooked bacon 1
cup leftover Brussels
Sprouts Casserole 1
cup fresh mozzarella balls, cut in quarters
Lime Vinaigrette 1/4
cup vegetable oil of choice 1 tablespoon
fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4
cup mung bean
sprouts 4 bib or butter lettuce leaves, washed
INGREDIENTS Sea salt and rashly ground black pepper 1
cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of
fresh root ginger 1
fresh red chile A small bunch of
fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean
sprouts 1 lime
Kimchi with Brussels
Sprouts Makes one quart of kimchi: 1 large head napa cabbage Sea Salt 2 - 3 cups small Brussels sprouts, trimmed and cut in half A few green onions (including tops) A few cloves of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes of fish sauce (make sure it's a gluten fre
Sprouts Makes one quart of kimchi: 1 large head napa cabbage Sea Salt 2 - 3
cups small Brussels
sprouts, trimmed and cut in half A few green onions (including tops) A few cloves of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons fresh ginger A few slpashes of fish sauce (make sure it's a gluten fre
sprouts, trimmed and cut in half A few green onions (including tops) A few cloves of garlic 1 or 2 hot red chilies, depending on how hot peppery you like it 2 teaspoons
fresh ginger A few slpashes of fish sauce (make sure it's a gluten free one!)
Joint Relief Green Soup 3
cups beet greens 1 bell pepper, stem and seeds removed 1 - inch piece ginger root Juice of 3 large lemons 1/2 avocado, pit and skin removed 2
cups water 1/2
cup fresh green peas 1/2
cup alfalfa
sprouts
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1
cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10
fresh or dried dates, pitted 1 small red onion 4
cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves
sprouts, for garnish
Crisp 1
cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2
cup sprouted oat flour (see recipe below) 1/2
cup rolled oats 1
cup almond flour 1/2
cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons
fresh rosemary — chopped 1/2 teaspoon salt
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2
cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g
fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean
sprouts 1/2
cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4
cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
1/3
cup cooked chickpeas 1/3
cup cooked brown rice 1 heaping tablespoon
fresh dill, roughly chopped 1/4
cup fenugreek
sprouts 1 teaspoon cold pressed flax oil 1 teaspoon dijon mustard 1 teaspoon pure maple syrup salt to taste
Salmon and Baby Bok Choy Ramen 6
cups vegetable stock 1 tbsp minced
fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1
fresh red chili pepper, seeded and sliced 1
cup bean
sprouts salt and pepper
1 tbsp vegetable oil 2 cloves garlic, chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce juice of one lime 1/2 red bell pepper, chopped 1
cup broccoli handful of
fresh basil leaves handful of bean
sprouts
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1
cup coarsely chopped pea
sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4
cup crumbled blue cheese, or more / less to taste * 1/4
cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of
fresh lemon or drizzle of balsamic vinegar - optional
lemon juice 1/4
cup fresh basil, minced 1
cup sprouts 4 slices... Continue reading →
Ingredients For the salad 1
cup whole barley (hulled) 3
cups filtered water a pinch of whole sea salt a piece of kombu (2 cm long), soaked pumpkin seeds (a good handful), lightly toasted 1
cup daikon
sprouts fresh basil leaves for garnish (optional) For the dressing 3 tablespoons extra virgin olive oil 2 tablespoons -LSB-...]
2
cups (200 grams / 7 ounces) bean
sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems) 1/2
cup (50 grams / approx.
minced
fresh ginger 1
cup shitake mushrooms, sliced 1
cup white cabbage, shredded 1
cup carrot, shredded 1
cup garlic
sprouts or chives (I used 1/2
cup chives and added 1 large clove garlic, minced) ~ 1/4 tsp.
8 ounces dried rice noodles 1/4
cup fresh lime juice 2 tablespoons reduced - sodium soy sauce or tamari 2 tablespoons brown sugar 1 to 2 teaspoons hot chili sauce 1 tablespoon water 2 teaspoons peanut oil 3 cloves garlic, minced 1 to 2 teaspoons minced, peeled
fresh ginger (bottled
fresh is OK) 1 medium carrot, peeled and cut into narrow strips 8 to 10 green onions, halved lengthwise and then cut into 2 - inch pieces 1
cup mung bean
sprouts 2 tablespoons chopped dry - roasted peanuts 1/4
cup chopped
fresh cilantro (optional) 1 lime, sliced (optional)
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3
cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel
sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4
cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2
cup canned tomato paste 1 teaspoon
fresh oregano (finely chopped) 1 teaspoon
fresh rosemary (finely chopped) 1/2
cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4
cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
2 tablespoons refined coconut oil, divided 12 oz Brussel
sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half - moons 1/4
cup pine nuts 1/4
cup fresh basil 1
cup loosely packed
fresh cilantro 1
cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon
fresh minced ginger 4
cups cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon
fresh lime juice 1/2 teaspoon agave
1/2
cup drained and cubed Nasoya ® Organic Extra Firm Tofu, or Nasoya ® Extra Firm Twin Pack, or Nasoya ® Cubed Super Firm Tofu, or Nasoya ® Organic
Sprouted Super Firm Tofu 2 bulbs garlic 2 tbsp extra virgin olive oil 1 12 - inch thin whole grain pizza crust 2 tbsp slivered oil - packed sun - dried tomatoes 1 Roma tomato, seeded and thinly sliced 1/4
cup chopped green onion 1/4
cup chopped bell pepper 2 tbsp julienne - cut
fresh basil Salt and pepper 1
cup shredded mozzarella cheese (eliminate cheese for a vegan version)
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2
cup) 1⁄3
cup diced red onion 1⁄2
cup minced
fresh parsley 1
cup cooked black beans 8 lettuce or cabbage leaves 4 slices
sprouted - grain bread (optional) 1.
building the bowl 1
cup quinoa, dry 2
cups water pinch of salt 1 bunch of kale 4 beets 1 — 15ounce package of extra firm tofu salt & pepper olive oil for cooking
fresh broccoli
sprouts pomegranate seeds
4 to 6 scallions, thinly chopped include greens 1/3
cup chopped
fresh cilantro, leafy tops only To Garnish: 4
cups soy bean
sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can use regular) 12 to 15
fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
1 packet kelp noodles (or glass noodles) 6 kale or cavolo nero leaves 1 Tbsp olive oil 2 large carrots 2 handfuls
fresh bean
sprouts 1 handful
fresh coriander 1 handful
fresh basil 1 handful
fresh mint 1
cup cashews (to toast)
400g Brussels
sprouts 1
fresh red chilli, thinly sliced 1/4
cup pumpkin seeds 1 Tbsp sesame seeds (black or white) 2 Tbsp oil (avocado, coconut, macadamia) pink Himalayan salt & freshly ground black pepper
1 1b Brussels
sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1
cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and
fresh cracked pepper, to taste 1
cup cooked kamut (from 1/3
cup dry kamut)
1 1/2 pound brussels
sprouts,
freshest you can find 3 tablespoons extra-virgin olive oil 2 - 3 tablespoons
fresh lemon juice 1 teaspoon
fresh thyme leaves 1/3
cup fresh chives, minced 2 - 3 big pinches of salt 1 1/3
cups hazelnuts, smashed just a bit and toasted 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)
For salad 2 pounds brussels
sprouts, shaved thinly with a mandolin or a food processor fitted with the slicing disc 1/4
cup chopped
fresh parsley 1 scallion, thinly sliced 1 tablespoon minced chives 1/3
cup grated Parmesan cheese plus more for serving
Multigrain Crust 1
cup each
sprouted quinoa, buckwheat, and oat flours 2/3
cup maple syrup powder 1/2 teaspoon ground nutmeg 1/2
cup cocoa butter — gently melted on a double boiler 1/2
cup date paste 2 - 3 tablespoons vanilla extract 1 tablespoon grated
fresh ginger root less than 1/4
cup purified water
Assembly 1/2
cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1
cup meat of
fresh young Thai coconut — sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful
fresh basil and / or mint leaves 1 handful sunflower
sprouts
BURGERS: 2 1/2
cups canned garbanzo beans, drained and rinsed 4 large eggs 1/2 teaspoon sea salt 1/3
cup chopped
fresh cilantro 1 small onion, chopped zest of one lemon 3/4
cup frozen peas 1
cup toasted whole - grain bread crumbs cooking spray or olive oil burger buns desired toppings (
sprouts, grilled vegetables, tomato, etc..)
1/2
cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed 3/4
cup plain plant milk 1/2 — 3/4
cup diced mango (
fresh or frozen) 1/2 teaspoon vanilla extract 1 passionfruit
Servings 4 servings Ingredients 4 skin - on salmon fillets (approximately 6 oz each) 1 lb baby potatoes, cut in half 1 lb Brussels
sprouts, cut in half 1/2
cup chopped hazelnuts 1/4
cup panko breadcrumbs 1 tablespoon chopped
fresh parsley 3 tablespoons Dijon mustard 1 tablespoon honey Lemon zest Salt Black pepper Vegetable oil Olive oil 1 lemon, cut into wedges
and add more if you prefer) 3 carrots, chopped 2
cups spinach 1
cup alfalfa
sprouts 1/4
cup sunflower seeds and pumpkin seeds, soaked for at least an hour 2 tablespoons
fresh ginger, chopped or minced 4 cloves garlic, chopped or minced 3/4
cup spring onions, chopped coconut oil for cooking sriracha (optional)
Ingredients: 1 pound De Cecco Whole Wheat Fusilli or Spinach Fusilli 8 ounces Brussels
sprouts, trimmed 12 ounces cauliflower florets (about 4
cups) 1/4
cup De Cecco Extra Virgin Olive Oil 100 % Italian Olives, divided 4 medium shallots, finely chopped 4 garlic cloves, minced 7 ounces
fresh shiitake mushrooms, stems removed 1
cup finely chopped
fresh Italian parsley Salt and pepper to taste 1/3
cup grated Parmesan cheese
2 tablespoons olive oil 1 red onion, diced 4 cloves garlic, minced 1 tablespoon coriander seed, crushed 2 teaspoons dried oregano 3 chipotles, seeded and chopped 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces 12 oz brussels
sprouts, quartered lengthwise (about 2
cups) 2 teaspoons ground cumin 3 teaspoons new mexico chili powder (or other mild chili powder) 1 32 oz can crushed tomatoes 1
cup water 1 16 oz can pintos, rinsed and drained (about 1 1/2
cups) 1 1/2 teaspoons salt
Fresh lime juice to taste (about one lime was good for me)
Super Smoothie: 1
cup (approximately) almond milk or any milk you like + 1 handful baby spinach or mixed dark leafy greens + 1 scoop of your favorite protein powder (try to avoid protein powders with lots of additives and sugar - link to my top 5 favorites) + 1 Tablespoon peanut butter or almond butter + 1/2
cup berries (frozen or
fresh) + 1/2
cup sprouted grain cereal (link so you know what to look for)
Ingredients: 3/4 pound Brussels
sprouts, trimmed and halved 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 ounce finely diced pancetta 8 ounces dried orecchiette pasta 2 teaspoons minced garlic 3 tablespoons freshly grated Parmesan 1 teaspoon minced
fresh thyme 1/4
cup chopped hazelnuts, toasted
Soup and Roast Turkey Wrap (shown at left): Roll 2 ounces sliced roast turkey, 1⁄4 avocado (cut into slices), 1⁄2
cup sprouts, and 1⁄2
fresh tomato (diced) in a whole - grain wrap (such as Ezekiel Food for Life).