Mouth-Watering Recipes
Recipe 1: Stir-fried Supersprouts.
Preparation time 10 mins. Cooking time 10 minutes. Ingredients:
1 cup mixed Supersprouts.
2 large carrots,
1 onion,
3 cloves of garlic,
10 mushrooms.
Vegetable oil.
Pinch of salt+pepper.
1/4 teaspoon cinnamon and ginger.
1/2 cup of water or coconut milk.
1 spoon of tomato concentrate.
Heat the oil and add the onion, carrots and red pepper. Add the spices when the onion starts to brown. Stir for three minutes. Add the garlic and mushrooms. Stir for two minutes. Add the water or coconut milk and tomato concentrate. Stir for 5 minutes on low heat. Add the sprouts for 2-3 minutes. Serve with brown rice or quinoa or buckwheat or wholemeal bread.
Recipe 2: Sprouted Salad/ Indian Style.
Ingredients.
1 Cup of mixed supersprouts.
1 cup of grated carrots/cabbage/beetroot.
Grated coconut.
1 onion finely chopped.
1 or 2 finely chopped green chillis.
Freshly chopped coriander leaves and chopped curry leaves.
2 cloves of garlic.
1/2 tsp mustard seeds.
Olive oil.
Lemon juice.
Turmeric powder.
Black pepper.
Salt.
Warm oil in a frying pan. Add mustard seeds, turmeric, onion, garlic, chilli and grated vegetables. Stir-fry for 3 minutes. Add lemon juice, grated coconut and supersprouts. Serve on coriander and curry leaves. Serve hot.
Recipe 3. Mung Bean Sprout Humous.
2 cups of mung bean supersprouts.
1 clove of garlic.
1 tablespoon of tahini.
Lemon juice.
Pinch of paprika.
Mix all the ingredients together in a blender.
Can be served in taco shells with other sprouts to garnish or used as a dip or delicious as a sandwich spread in bread or pitta bread.
Recipe 4:
Sprouts Falafel
1/2 bag of sprouted Chickpea, Aduki Beans and Soya Beans.
1/2 Bag Parsley.
1 Big Onion
3/4 cup of water
1/2 cup of Oats (for porige)
1 Teaspoon Cumin
1/2 Teaspoon Coriander
1/2 Teaspoon Turmeric
3 Garlic Cloves.
3 spoon olive oil.
Bread Wrap.
Tahini.
Original Supersprouts Dressing.
Method:
Mix all ingredients in a blender and process until smooth. Place in a muffin tray. Ovens cook for 20-30min. Place in the middle of a wrap. Add Tahini, Fresh sprouts+Dressing to garnish.
Recipe 5:
Sprouted Dal: (with spinach)Sprouted Lentils spinachOnion(s)GarlicSpices (mainly cumin, salt)Method:
Chop onions and garlic and spinach (spinach only roughly cut).Fry onions in oil until they get lightly brown.Spice them generously with mainly Cumin and some salt and pepper. You could also use Soy Sauce, sweet capsicum, yellow curry spice etc.Then add chopped garlic. Fry 1-2 minutes (garlic should not get brown because it gets bitter sometimes).Add spinach and lentils and water and simmer until smoth. Be careful, sprouted lentiles fall apart very fast, cooking time is pretty short. You might put in the spinach first.Add quite some oil so it gets smooth and thick and tasty.
Recipe 6:
Sprouted Channa MassalaFor about 5 people
400 g Sprouted chick peas1 kg Tomatoes2 onions5 garlic gloves1 TL fresh gingerfresh coriander leaves1 lemon450 g riceoil1 TL Chili ground2 TL Turmeric3 TL Cumin ground3 TL Koriander ground2 TL Garam Masala spice2 TL Kardamom ground2 TL SaltEither serve with mango-Chutney or add 3 TS Mangopowder and 2 Tbs sugar to massala.Method:
prepare tomato purree (buy peeled tomatoes or peel fresh ones in hot water by cutting out the green part and cutting the skin a bit so it’ll come off if you throw them in boiling water for 2 minutes).chop onions. Chop garlic.chop ginger.mix all the spices.fry spices and ginger in oil for 2 minutes.add onions and garlic. Fry another min.add chick peas and tomatoes.add quite some oil and let simmer for at least 40 minutes.prepare rice.before serving food add freshly chopped coriander leaves and some lemon juice.
Preparation time 10 mins. Cooking time 10 minutes. Ingredients:
1 cup mixed Supersprouts.
2 large carrots,
1 onion,
3 cloves of garlic,
10 mushrooms.
Vegetable oil.
Pinch of salt+pepper.
1/4 teaspoon cinnamon and ginger.
1/2 cup of water or coconut milk.
1 spoon of tomato concentrate.
Heat the oil and add the onion, carrots and red pepper. Add the spices when the onion starts to brown. Stir for three minutes. Add the garlic and mushrooms. Stir for two minutes. Add the water or coconut milk and tomato concentrate. Stir for 5 minutes on low heat. Add the sprouts for 2-3 minutes. Serve with brown rice or quinoa or buckwheat or wholemeal bread.
Recipe 2: Sprouted Salad/ Indian Style.
Ingredients.
1 Cup of mixed supersprouts.
1 cup of grated carrots/cabbage/beetroot.
Grated coconut.
1 onion finely chopped.
1 or 2 finely chopped green chillis.
Freshly chopped coriander leaves and chopped curry leaves.
2 cloves of garlic.
1/2 tsp mustard seeds.
Olive oil.
Lemon juice.
Turmeric powder.
Black pepper.
Salt.
Warm oil in a frying pan. Add mustard seeds, turmeric, onion, garlic, chilli and grated vegetables. Stir-fry for 3 minutes. Add lemon juice, grated coconut and supersprouts. Serve on coriander and curry leaves. Serve hot.
Recipe 3. Mung Bean Sprout Humous.
2 cups of mung bean supersprouts.
1 clove of garlic.
1 tablespoon of tahini.
Lemon juice.
Pinch of paprika.
Mix all the ingredients together in a blender.
Can be served in taco shells with other sprouts to garnish or used as a dip or delicious as a sandwich spread in bread or pitta bread.
Recipe 4:
Sprouts Falafel
1/2 bag of sprouted Chickpea, Aduki Beans and Soya Beans.
1/2 Bag Parsley.
1 Big Onion
3/4 cup of water
1/2 cup of Oats (for porige)
1 Teaspoon Cumin
1/2 Teaspoon Coriander
1/2 Teaspoon Turmeric
3 Garlic Cloves.
3 spoon olive oil.
Bread Wrap.
Tahini.
Original Supersprouts Dressing.
Method:
Mix all ingredients in a blender and process until smooth. Place in a muffin tray. Ovens cook for 20-30min. Place in the middle of a wrap. Add Tahini, Fresh sprouts+Dressing to garnish.
Recipe 5:
Sprouted Dal: (with spinach)Sprouted Lentils spinachOnion(s)GarlicSpices (mainly cumin, salt)Method:
Chop onions and garlic and spinach (spinach only roughly cut).Fry onions in oil until they get lightly brown.Spice them generously with mainly Cumin and some salt and pepper. You could also use Soy Sauce, sweet capsicum, yellow curry spice etc.Then add chopped garlic. Fry 1-2 minutes (garlic should not get brown because it gets bitter sometimes).Add spinach and lentils and water and simmer until smoth. Be careful, sprouted lentiles fall apart very fast, cooking time is pretty short. You might put in the spinach first.Add quite some oil so it gets smooth and thick and tasty.
Recipe 6:
Sprouted Channa MassalaFor about 5 people
400 g Sprouted chick peas1 kg Tomatoes2 onions5 garlic gloves1 TL fresh gingerfresh coriander leaves1 lemon450 g riceoil1 TL Chili ground2 TL Turmeric3 TL Cumin ground3 TL Koriander ground2 TL Garam Masala spice2 TL Kardamom ground2 TL SaltEither serve with mango-Chutney or add 3 TS Mangopowder and 2 Tbs sugar to massala.Method:
prepare tomato purree (buy peeled tomatoes or peel fresh ones in hot water by cutting out the green part and cutting the skin a bit so it’ll come off if you throw them in boiling water for 2 minutes).chop onions. Chop garlic.chop ginger.mix all the spices.fry spices and ginger in oil for 2 minutes.add onions and garlic. Fry another min.add chick peas and tomatoes.add quite some oil and let simmer for at least 40 minutes.prepare rice.before serving food add freshly chopped coriander leaves and some lemon juice.
