Friday, November 02, 2012

Recipes for your Sprouting Efforts!


Now that you know how to make your own sprouts, and how sprouts represent the point of greatest vitality in the life cycle of a plant, it is time to see about preparing some great recipes for your sprouting efforts!

During sprouting, vitamin and enzyme content increases dramatically. The sprouting process predigests the nutrients of the seed, legume or grain, making it easier to assimilate and metabolize.

These are some of my favourite recipes for you to try out!

Sprouted Lentil Spread

  • 1 cup celery, chopped coarsely
  • 1 ½ Tbsp miso paste
  • 1 garlic clove
  • 1 Tbsp ginger, peeled and grated
  • 2 cups mixed bean sprouts or sprouted lentils
  • 5 Tbsp nutritional yeast flakes
  • ½ cup cashews or ¼ sunflower seeds and ¼ flax seeds
  • ½ tsp ground cumin
  • 1 tsp basil
  • 2 Tbsp tahini
  • ¼ tsp cayenne to taste (optional) 
Add all ingredients to a food processor in the order given and process until fairly smooth. Once done, you can refrigerate to keep fresh over a few days. It is excellent served as a spread on celery stalks, lettuce leaves or red pepper sections! You may also like to use it on top of a salad.

Arame Salad

  • 1/2 pack arame seaweed, soaked
  • 1 cup mushrooms, sliced
  • ¼ cup carrot sliced thinly
  • 1 Tbsp lime juice
  • 2 Tbsp sesame oil
  • 1 Serrano chile, seeded and minced
  • 2 tsp Braggs or tamari soy sauce


Place arame in a bowl and cover with cold water in order to soak. Drain and replace water several times, then drain in colander and set aside.
Continue with sautéing the mushrooms briefly in 1 Tbsp of sesame oil and then cool briefly. You can then mix the lime juice, remaining sesame oil, soy sauce and the chile. Finish by tossing it over seaweed and mushrooms before serving, and enjoy!

Lentil and Carrot Patties

  • 1/2 cup organic split red lentils, rinsed
  • 1 ½ cups grated carrot
  • 2 cups hot water mixed with 2 tsp. organic vegetable broth powder
  • ½ curry powder, ½ tsp. salt
  • 2 Tbsp. fresh cilantro, chopped
  • 2 eggs separated
  • ½ cup dry breadcrumbs
  • 1/3 cup unhulled raw sesame seeds, soaked
  • ¾ cups toasted and chopped filberts or ¾ cup cooked rice or other grain (optional)


In a saucepan bring lentils and broth to a boil. Reduce heat and simmer, covered, for 20-25 minutes or until lentils are tender. Add carrots about 10 minutes after the lentils start cooking. Remove from heat and drain well. Mash mixtures well, add nuts, half of the seeds, seasonings, cilantro, egg yolks and just enough breadcrumbs (about 1-2 Tbsp.) to bind. Shape in to patties a then dip each patty into lightly beaten egg whites. Gently cook in a non stick pan on medium heat. Proceed to flip over until heated through and browned to your liking. 


Enjoy your delicious and healthy creations!



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