COOKING WITH SPROUTS

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

Sprinkle cumin or paprika on top of humus and serve with pita spread.

Sprouted Humus Spread

Humus is good for spreading on pita bread, crackers, or raw vegetables.
1½ cups chick pea sprouts, blanched 2 medium cloves garlic
½ cup parsley
2 tablespoons olive oil
2 tablespoons tahini (sesame paste)
¼ cup lemon juice
½ teaspoon tamari
1 teaspoon honey or sugar
¼ teaspoon cayenne pepper dash of paprika

Fill a saucepan with water and bring to a boil. Pour in chick pea sprouts and turn off stove. Let sit for five minutes; drain. In a food processor or blender, purée chick peas, garlic, and parsley. Add rest of ingredients and blend. Serve sprinkled with paprika. This will keep, if refrigerated in a plastic container, for about four days.

Quesadillas

2 large whole-wheat flour tortillas
½ teaspoon oil
¾ cup grated cheese (I use low-fat ched-dar)
½ roasted poblano or red pepper, sliced thin*
¼ cup wheat berry sprouts
1 green onion, diced
1 tomato, chopped chopped cilantro (optional)

Place a non-stick 10-to-12 inch skillet containing a little oil over medium high heat. Fry each tortilla a few seconds on one side and remove. Place one tortilla back in the pan, uncooked side down, and sprinkle cheese on cooked top. Cover with other tortilla, uncooked side up. Fry 30 seconds or so, flip over, and fry again. Remove top tortilla and add peppers, sprouts, and green onion filling. Place second tortilla on top again and slice quesadilla in quarters (like a pie). Serve topped with tomatoes and cilantro, if you have them.

*Roasted peppers: Cut peppers into quarters lengthwise and remove seeds and stems. Arrange and flatten on a piece of foil, with inside of pepper face down. Place in oven or under broiler until blackened. Remove and fold foil over to make a tight package; leave for at least 10 minutes. Peel off blackened skin. Refrigerate in plastic container until needed (will keep in refrigerator up to three days).

Crunchy Rice Salad

You might try using different varieties of rice. I use 1½ cups cooked brown rice and ½ cup wehani or wild rice.

2 cups cooked brown rice (works best if rice is cooked at least one day before and refrigerated)
1½ cups bean sprouts, or use a combination, such as adzuki, mung, and lentil
½ cup water chestnuts, chopped or daikon radish
1 medium red or green pepper, chopped
1½ cups broccoli, chopped
1 cup green onion, finely chopped
1 large stalk celery, finely chopped
1 cup chopped parsley

RSS | Comments | E-mail | Print