Wednesday, 26 June 2013

A. Vogel
Bio Snacky Sprouter
Day 4
Ready to Eat and Enjoy!

This whole journey has been so exciting.
As an avid gardener, I actually watch my plants grow daily.
You can imagine how fun it was to watch these next to my sink in the kitchen as they changed.
Here is what they looked like on day 4.
The mung beans were the largest and easiest to see. These would be great in a salad and sturdy enough for stir fry.

Now I can distinguish that these are radishes because they are the 2nd largest.
Just in case I couldn't figure it out....
I tasted them!
Wow did they ever taste like a radish with the hot kick too!
The tiniest seed are the alfalfa sprouts.
These are the ones we see in the grocery store packaged.
I must admit these are not as earthy as the store bought ones. That's a good thing.
This is a fabulous revelation for anyone (child) that is picky and apprehensive to try new foods.
I made two recipes you might want to give a try.
Wrap N' Roll
My kids love wraps this needs no recipe.
Just use any leftover chicken, slice or shredded.
Toast a tortilla wrap
Slather with Tzatziki
Layer carrot ribbons
Sliced peppers
Chicken or any deli meats
Fresh herbs or chives
Top with Alfalfa sprouts
Wrap and Roll
Chow down
Sprouty Spring Salad
This colourful hearty side dish or salad can be made up to 3 days ahead and enjoyed.
1 roasted yam, peeled
1/2 green or red pepper, chopped
1 1/2 cup cooked brown rice
1 peeled carrot, diced
1 cup bean sprouts (mung, radish, alfalfa)
1 can black beans, drained
3 tbsp. walnut oil
1/2 lemon, zested and juiced
1 clove garlic minced
3 tbsp. chopped chives
1 tbsp. chopped oregano fresh
(1 tsp dried can be substituted)
Mix together toss with salad ingredients.


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