Fennel sprouts
 

SPROUTS IN GREEN DIPS & DESSERTS

HEALTHY DIPS FOR PARTIES

 

Raw chocolate mousse with sunflower sprouts

Chokolat mousse filled with sunflower sprouts and raw cocoa
2 persons
 Raw chocolate mousse with sprouts
5 almonds
½ ripe avocado
½ ripe banana
½ sweet orange
2 tablespoons raw cocoa
Rice milk
 
Step by Step
Soak the sunflower seeds for 8 hours and sprout them for 8-10 days intil the leaves unfold. 
Soak the almonds for 2 hours in cold water.
Rinse the sprouts thoroughly and let them drip dry. Remove shells from sunflower sprouts. Do not remove the brown skin from the almonds - there are many good substances in the skin.
Put all the ingredients - except a few sprouted up for decoration - in your blender. Add the rice milk little by little. Let it run until the consistency is fine as traditional chokolat moussé. If it is too thick, you add more rice milk to the blender.
Pour the mousse in two beautiful glasses, decorate with a few sprouts and serve immediately.

 

Hummus with sprouted green peas and chick peas

A classic with lots of sprouts.
1-2 people
 
9 tbsp Chick peas
2 tbsp green lentils
1 tbsp green peas
1 tbsp tahini
1 clove of garlic
2 tsp olive oil
lemon juice
Salt
Pepper
Pinch of dried chilli
 
Step by Step
The Chickpeas are soaked for 12 hours and cultivated for 4-5 days till the sprout is 1,5 cm. The Peas soak for 4 hours and are cultivated for 3-4 days till the sprout is 1,5 cm. The Green lenses are soaked for 8 hours and cultivated for 3-4 days till the sprout is 1,5 cm.
Rinse the sprouts thoroughly at the end and let drip dry.
Give the Chickpeas a short boil for 5 minutes due to the trypsininhibitors in them. Let the chickpeas cool. Peel the garlic and put all the ingredients except the spices and a few peas and lentils in a blender and let it run untill the consistency of coarse puree. Season with spices and pour into a bowl. Garnish with a few sprouts and serve as a spread for sandwiches or as a dip for vegetable sticks.
Tip You can replace the green peas or lentils with Mungbeans,

 

Dip with sprouts of Rape, Alfalfa and Broccoli

Dip with sprouts for both for both daily life and for parties.
1-2 persons
 

Dip with sprouts

  1 tsp Rape or Broccoli seeds
  1 tsp Alfalfa or Clover seeds
  1 clove garlic
  1 large ripe tomato
  1 ripe avocado
  1 red or yellow bell pepper
  A few drops of lemon
  Salt and pepper
  Potato chips or fresh carrot and cucumber sticks
 
Step by Step
Mix the sprouting seeds, let them soak for 8 hours and and cultivate them for 5-7 days until they develop leaves.
Cut some of the sprout tops off and put aside for decoration. Rinse the remaining sprouts thoroughly and use them in the dip complete from the root tip to leaf top. Chop the sprouts, bell pepper and tomato finely. Mash the avocado and add the crushed garlic. Drizzle a little lemon in the mixture for flavor and to reduce oxidation of the avocado. Mix sprouts, bell pepper and tomato in the avokado mix. Season with salt and pepper. Garnish with sprout tops and serve immediately with chips or pieces of carrot and cucumber.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Broccoli sprouts
 
 
 
 
 
 
 
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