With the weather as beautiful as it has been, a turkey sandwich and potato chips outside sounds like the the best way to spend your lunch break. There is always a way to step up that sandwich, and, in my opinion, the best way to do it is to add some Alfalfa Sprouts on top. Sprouts are more than just a garnish to throw some color on the plate, sprouts are low in calories and packed with vitamins and minerals, and, most importantly, add a new texture and dimension to the dishes they are added to.
- Sprouts can aid in lowering cholesterol, decreasing heart disease risk
- 1 cup of Alfalfa Sprouts only contain only 8 calories as well as 8% of the Daily Value of Vitamin K
- Traditionally, alfalfa is known to lower blood sugar and decreasing blood fat
- Alfalfa sprouts are high in phytoestrogens, which are very similar to hormone estrogen. Because of this, sprouts can ease menopause symptoms
Recipes:
Sprout and Avocado Salad (avogel.ca)
- 4 cups of Alfalfa Sprouts
- Small Onion
- Sprig of Fresh Basil
- 2 Avocados
- 3/4 cup assorted Seeds and Nuts
- Seasoning Salt
- 3 tablespoons Olive Oil
- 1 tablespoon Molkosan Berry
- 1 teaspoon Honey
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Lemon Juice
- Black Pepper
Spread the sprouts on a flat, big plate.
Chop the onion and basil, add to the plate.
Cut the avocados in two and spoon pieces on top of the sprouts.
Roast seeds and nuts on a frying pan until they’re a bit brown, sprinkle Herbamare salt on top and let cool.
Mix the dressing ingredients together and drizzle on the salad just before serving. Sprinkle the nuts and seeds on top.
Alfalfa Sprout Salad (Wellnessdove.com)
- 150 grams Alfalfa Sprouts
- 1 large or 2 small Cucumbers, chopped
- 1 large Carrot, shredded
- 1 Apple, shredded
- 1 cup canned Sweet Corn
- 1 tablespoon Flax Seed
- 1 Lemon, juiced
- 1 1/2 inch fresh Turmeric Tuber, pressed
- 2 Cloves Garlic, pressed
- 1/2 teaspoon Salt
- 1 teaspoon Basil
- Mix all ingredients for the salad in a large bowl
- for the dressing, mix freshly squeezed lemon juice, garlic, turmeric, salt, and basil. Stir Well
- Pour dressing over the salad, sprinkle some ground flax seeds and stir well
Rice and Chickpea Salad (eatsmarter.com)
- 100 grams cooked Brown Rice
- 150 grams Basmati Rice
- 50 grams Black Olives
- 1/2 bunch Parsley
- 4 Scallions
- 4 Tomatoes
- 2 tablespoons Almonds
- 50 grams Alfalfa Sprouts
- 400 grams Chickpeas, drained
- 2 tablespoons Sherry Vinegar
- 4 tablespoons Olive Oil
- 1 teaspoon Honey
- Lemon Juice
- Salt
- Pepper
Cook both varieties of rice according to package instructions. Rinse with cold water and drain.
Cut olives in half.
Rinse and dry scallions. Cut into thin rings
Rinse tomatoes, wipe dry, cut into quarters, remove stems and chop.
Rinse chickpeas and drain.
Mix vinegar with olive oil and honey. Add all the remaining ingredients (except parsley). Season with salt and pepper and mix well. Cover and let rest for about 1 hour. Season with salt and pepper. Drizzle with lemon juice. Garnish with parsley and serve.