Fennel sprouts


The recipes on this page are devided into age groups as little
children cannot digest all foods and their stomachs are more sensitive.


In this age sprouts to be heat-treated to neutralize the any lectins
and even the small amounts of bacteria that are naturally on all greens.


1 child
5 tbsp shelled buckwheat grains
½ small cup of almond milk
¼ small cup of water
1 teaspoon syrup
1 pinch vanilla powder
3 thin slices of ripe banana
A few fresh apple cubes
Step by step
Let the buckwheat soak for 20 minutes and sprout in sprout tray for 1-2 days untill the white tip is up to ½ cm long. Rinse 3-4 times each day.
Cook the buckwheat in fresh water for 3-4 minutes. Pour the remaining water and mash the cooked buckwheat with almond milk, syrup and vanilla powder. Add a small amount of water as required. Let the porridge cool and put the fresh fruit just before serving.
Tip You can use other types of fresh fruit as you like.


1 child

1 tbsp Pea seeds
1 large carrot
¼ garlic clove
¼ fresh, ripe avocado
1 cup water
3 fresh mint leaves
1 pinch of salt and pepper
Step by step
Let the Peas soak for 4 hours and sprout them for 2-4 days till the sprout is 1 cm long. Rinse the ready grown sprouts in Lemon water and cut carrots into 2 cm pieces. Cook the sprouts and carrot pieces for 3-4 minutes in fresh water. Drain. Pour the cooked sprouts, carrot pieces, avocado, garlic, mint leaves and a little water in the blender and blend until the texture is smooth. Add more water as needed. Season with salt and pepper. Serve immediately.
Tip You can add a little fresh lemon juice for a fresh taste.


1 child and 1 adult
¼ tbsp Broccoli and / or Rape seed
2 tsp whole organic Lentils
1 small carrot
2 stalks cauliflower
1 stalk broccoli
5 cm squash
2 eggs
½ small onion
1 tbsp coconut oil
Salt and pepper
Step by step
Let the Broccoli and/or Rape seed soak for 8 hours and sprout them for 6-7 days untill they unfold their leaves. Let the Lentils soak for 8 hours and sprout for 3-4 days until the white tails are 1 cm long.
Rinse the cultivated sprouts and vegetables thoroughly and let them drip off. Put the sprouts in Lemon water for 10 minutes, rinse again and drip off.
Chop all the vegetables into small pieces and cut the Broccoli sprouts in 3 cm pieces. The roots may be used in the dish just as the stems and leaves. Do not chop the lentil sprouts. Sauté the small onion pieces in coconut oil for a few minutes without letting them go brown. Add the remaining vegetables and the lentil sprouts. Stir for 2 minutes.
Whip the eggs with salt and pepper. Pour it into a bread form and add the hot vegetables and lentil sprouts. Also add broccoli sprouts.
Bake at 200° for 30 minutes untill the egg mixture has set.
Tip You can serve the dish with a slice of fresh bread for adults.


At this age the sprouts have to be either heat-treated for 2-3 minutes
or they must have a Lemon Bath for 10 minutes prior to consumption.


1 child and 1 adult
2 tbsp organic Lentils
1 tbsp Fenugreek
1 large cup of cooked rice
1 ripe tomato
5 cm cucumber
½ ripe avocado
Fresh lemon juice
Step by step
Let the Lentils soak for 4 hours and sprout for 2-3 days until the white tip is ½ cm in length. Let the Fenugreek seeds soak for 8 hours and sprout for 6-8 days untill the first leaf unfold.
When the sprouts are ready, first rinse them in fresh water in a bowl to remove the hulls. Then place them in the Lemon water for 10 minutes.
Rinse the remaining ingredients and chop them and fenugreek sprouts in small bits. Mix it all with rice and season with lemon, salt and pepper.
Tip You can use Green peas and other organic lentils instead of the shown varieties.


1 child and 1 adult
1 tbsp Alfalfa
1 tbsp Sunflower seeds with shells
2 pita breads
½ green or yellow bell pepper
6 cm cucumber
2 small tomatoes
10 dices of feta cheese

Step by step
Let the Alfalfa soak for 8 hours and cultivate for 6-8 days untill the first leaf unfold.
Soak the Sunflower seeds for 8 hours and sprout them for 8-9 days untill the first leaf unfold.
Rinse the cultivated sprouts thoroughly in a large bowl with water and remove all shells and hulls. Let them sit in Lemon water for 10 minutes. Rinse with fresh water to remove the lemon taste.
Wash the bell peppers, cucumber and tomatoes. Chop them and the sprouts into small pieces. You may use the large roots on sunflower sprouts as well. Heat the pita breads in the oven or in a toaster, fill them with the ingredients and the dish is ready.
Tip You can add Quorn, tofu or meat fried in garlic, thyme and oil if you want a more filling dish. In that case, you can also fry the peppers and tomatoes on the pan to get more flavor in the dish.


1 child and 2 adults
1 tbsp Mung beans
1 tbsp Green lentils
½ kg minced cod fish
1 small carrot
1 small parsley root / parsnip
2 eggs (optional)
½ fresh lemon
Coconut oil
Step by step
Soak the Mung beans and Green lentils for 10 hours and sprout them for 3-4 days until the white tips are 1-2 cm long. Rinse the grown sprouts thoroughly in a large bowl with water to remove the empty hulls. Rinse the vegetables and place them and the sprouts in a blender. Blend until the texture is like thick porridge. Pour into a bowl and mix it with minced fish, salt, pepper (and eggs).
Shape into small buns with a big spoon and fry in coconut oil for 10-12 minutes at medium heat. Serve with fresh lemon.
Tip You can use Peas or Chick peas in the stuffing instead of the suggested sprouts.


If your child can digest meat and raw vegetables, he or she
can also enjoy raw sprouts after you have given the sprouts
a Lemon Bath. The only exceptions are Chickpeas and Soy
bean that need to have a 3-5 minute boil just before you eat them
.... So from 4 years you can choose from all the rest of the recipe pages.
 Broccoli sprouts
 Sunflower sprouts
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