Fennel sprouts
 

WOK DISHES AND STEWS WITH SPROUTS

VITAMIN RICH, HOT SPROUTS

 

Wok with sprouted quinoa and bean sprouts

A snug wok dish with lots of sprouts and taste.
1 person
 
3 tbsp Mung beans
2 tbsp organic whole Quinoa
1 medium carrot
½ green zucchini or squash
1 small clove garlic
¼ onion
3 stalks fresh coriander
Coconut oil for frying
Salt and pepper
1 tbsp soy oil or balsamic vinegar
 
Step by step
Mix and soak the Mung beans and Green lentils for 10 hours and cultivate for 4 days or untill the white tip is 1,5 cm long. Soak Quinoa grains for 2 hours and sprout them for 1-2 days till the white tip is just a few mm long.
Rinse the beans and lentils twice a day but the Quinoa need to be rinsed 4-5 times a day due to the high starch cintent.
Rinse all the sprouts thoroughly and drain the water. Chop the carrot, courgette / zucchini, onions and coriander. Heat the wok to medium heat and cook the quinoa, carrot, onion and courgette / zucchini until they are slightly soft. Add the bean and lentil sprouts. Press the garlic into the wok and season with salt, pepper and soy sauce or balsamic vinegar. Stir so the taste and heat is distributed. Stir the chopped coriander leaves into the dish and pour into a bowl. Serve steaming hot.
Tip You can choose to use sprouted Chickpeas or Red lentils if you do not have Mung beans or Green lenses. The Quinoa can be replaced by sprouted Amaranth or Millet.
 
 

Indian curry sprouts

A specialty of Indian cuisines in a sprout variant
2 persons
 
1 tbsp Mung beans
½ tbsp Fenugreek
½ tbsp Mustard seeds
1 stalk fresh coriander
3 peppercorns
1 pinch Gurkemejekrydderi
1 tbsp grated coconut
¼ small chopped onion
1 medium size tomato
1 cup water
1 pinch of curry spice
1 pinch of chili spice
Salt to taste
Cilantro for garnish
1 lime or lemon Rice Oil
 
Step by step
Let Mung beans and Lentils soak for 12 hours and cultivate for 4 days until they have a 1,5 cm long white tip.
Let the Fenugreek seed soak for 8 hours and grow in a sprouter for 6-7 days untill they unfold their leaves. Pour a little of the oil in a skillet on medium heat. Add the Mustard seeds and stir untill they pop. Add the Fenugreek sprouts, pepper and chopped cilantro. Roast for 30-40 seconds and add the dry red chili. Stir constantly until the spices gives a nice flavor and the chili gets a darker color. Add the grated coconut and continue to stir until the coconut dries up.
Pour everything mentioned above in a blender without turning on right now. Pour the remaining oil onto the now-empty skillet. Allow the oil to heat up. Add turmeric powder and onion. Fry until the onions are golden. Pour this into the blender with coconut mixture. Blend and add water until it is a smooth paste.
Pour back into a pot along with salt and tomatoes. Mix well and bring to the boil. Turn off the heat. Add the the Bean and Lentil sprouts.  Arrange on a plate and garnish with leaves of cilantro. Serve hot with cooked rice.
Tip You can choose to grow a pair of mustard seeds on wet cotton till the leaves unfold and use them for garnish.
 
 
 
 Broccoli sprouts
 
 
 
 
 
 
 
 
 
 
 
 Sunflower sprouts
 
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