Sprouts are delicious in salad, juice, smoothies, soup, bread, sandwich, wok and stew. In short, you can use sprouts in all kinds of recipes.
TASTE IN SPROUTS
Each variety of sprouts have their own flavor. Some sprouts have a strong spicy flavor, while others are sweet and has a very fine flavor. That is why every recipe has named sprouts and why I give one or more alternatives.
COLOR IN SPROUTS
The colour of your sprouts varies from white to light green, dark green,
pink and in purple. You will soon notice they all are small works of art that looks great in any dish. That is why I suggest you use them both in the dish as well as for decoration.
SIZES OF SPROUTS
Sprouts of pseudo grains, beans, peas and lentils grow only to dobbel size during cultivation. Sprouts of vegetable and herb seeds grow up to 15 times the dry seeds. Because of this the amount of seeds differ much from the amount of beans, lentils or peas in each recipe.
RAW OR COOKED SPROUTS
Sprouts are full of vitamins, minerals, antioxidants, enzymes and protein. These nutrients alter their structure when the sprouts are heated. Therefore the recipes are based on the sprouts being heated as little as possible.
TBSP & TBS
By the way... Tbsp = tablespoon and Tsp = teaspoon