40 grams of red lentils 40 grams of green lentils 600 gr frozen spinach 1 chopped onion 2 small wellchopped garlic cloves 3 cans diced tomatoes 200 gr soy pasta 3 stalks of fresh oregano Morneysauce /cheese sauce or soy cream 1 1/2 cups of water salt and pepper Topping cheese
Soak the lentils for 4 hours and sprout them for 2 days. Rinse and they are ready. Boil the soy paste in water with salt for approximately 10 minutes. Remove the pot from the heat and set aside. Thaw the spinach and place it in a saucepan with sauce or cream and the diced tomatoes. Add a little seasoning. Bring the sauce to a boil and immediately turn down the heat. Stir the paste gently in to the mixture and add more spices to your lking. Pour half of the mixture into an ovenproof dish. Place a layer of sprouts and pour the remaining mixture into the dish. This way the sprouts will stay crispy in spite of the heat. Sprinkle with cheese and place in oven for 10 minutes.
Spread the Cress seeds on wet organic cotton on a plate and cultivate for 6-7 days till the first leaf unfolds. Let the Radish seeds soak for 8 hours and sprout them in a sprouter for 6-7 days untill they unfold their first set of leaves. Cut the dominating roots off the Radish sprouts and cut the cotton from the Cress. Then rinse the sprouts free of hulls and they are ready for your dish. Massage oil, salt and pepper into the salmon. Bake in the oven at 200 degrees for about 15 minutes or until it is tender. While the salmon is in the oven, whip the yogurt, lemon juice and radish in a bowl. Serve the baked salmon on two plates with spinach leaves and sprouts and put one of lemon on each plate. Pour dressing on to the plate and serve. Tip You can replace the spinach leaves with Endive sprouts or Rucola sprouts.
Indian carrot with pea and fenugreek sprouts
A tasty dish with sprouts and Indian pallets 1 person
2 tbsp Peas 2 tbsp Chickpeas 1 tbsp Fenugreek 3 carrots ½ cup coconut milk fresh or canned 60 gram brown rice 1 clove garlic 1 small shalott onion ½ cup mild curry powder from the supermarket olive oil Salt Pepper
Soak the peas for 4 hours and cultivate for 3-4 days till it show a 1-2 cm long white tip. Soak the Chickpeas for 12 hours and sprout for 4-5 days till the tip is 1-2 cm long. Let the Fenugreek soak for 8 hours and sprout for 7-8 days untill they unfold their first leaves. Rinse the cultivated sprouts and remove the transparent seed hulls on the peas. You can rinse the seeds hulls off the fenugreek sprouts in a bowl of water. Drain the water away. Cut the carrots into 5 mm thick slices and put them on a plate sprayed with salt for 20 minutes. Brush away the salt and sproay with oil. Bake them in the oven on a cookie sheet for 15 minutes at 200 degrees. Boil the rice for 20 minutes or until tender. Add the curry and coconut milk in a saucepan and bring to a boil. Add chopped onions, garlic, chickpea sprouts and baked carrots. Boil for 5 minutes. Add Pea sprouts and Fenugreek sprouts in the dish, pour into a bowl and serve immediately. Tip You can add chopped coriander leaves for more flavor.