Sprouted lentils and beans are a very healthy source of both protein and complex carbohydrates. Once sprouted, use sprouts for raw salads, batters, sandwiches, and soups. Not only are sprouts...Read More
Elevate your diet effortlessly by incorporating microgreens – the tiny but mighty nutrition boosters. Ounce for ounce, microgreens pack more nutrients than virtually any other natural food. These miniature wonders...Read More
...last few cloves of a garlic bulb. However, avoid using vegetables such as Brussels sprouts, broccoli, or cauliflower since their strong flavors may overpower the stock. Use whole spices and...Read More
...veal stock often accompanies this dish. I suggest serving with a simply prepared vegetable, such as swiss chard, Brussels sprouts, green beans, etc. SOURCE: Chef Kerry Loutas, L’Escargot, Carmel, CA...Read More
...microgreens mix of broccoli sprouts, sunflower shoots, pea shoots and radish sprouts lightly dressed with balsamic dressing Equipment: 10 x 2-inch spring form pan METHOD: Preheat oven to 375°F. Lightly...Read More
...and Fennel) 1 cup White Balsamic Vinaigrette (see recipe) 1-2 cups micro greens such as New Natives mixed or arugula sprouts Salt (use a large flake such as Maldon or...Read More
...grated fresh ginger 1 tablespoon oyster sauce 1 large head butter lettuce, leaves separated A handful of bean sprouts, optional METHOD: Warm the oil in a skillet or wok over...Read More
...beets. Toss the sprouts or greens in a small amount of dressing in a separate bowl and toss to coat lightly but evenly, and place these on the avocado in...Read More
...butter lettuce leaves and chopped hazelnuts, or with young arugula and a scattering of diced heirloom tomatoes. Mixed sprouts are a nice topper for the beans as well. SERVINGS: 4...Read More