Spring Sprouts Recipes
Sprouts are easy to grow year-round in your kitchen. They are inexpensive and densely nutritious. If you grow sprouts, make sure they get proper air circulation and drainage to avoid mold. Store with the same consideration. If you purchase sprouts, check for mold.
I always use organic ingredients and ones that are grown and made as locally as I can find.
Zucchini and Broccoli Sprouts Hummus
2 cups cubed zucchini
1/2 cup broccoli sprouts (may grow yourself or purchase in the grocery store)
1/3 cup raw sesame tahini
2 medium garlic cloves
3 Tablespoons lemon
1/4 cup cold-pressed olive oil
2 Tablespoons water
1 teaspoon cumin
1/4 teaspoon sea salt
Combine the ingredients in a blender until mixture is smooth. Serve with crackers or vegetables. This hummus would also be good rolled in a nori roll or a collard leaf with vegetables.
Raw Vegetable Sushi with Sweet Pea Sprouts
6 raw nori sheets
sweet pea sprout shoots (may grow yourself or purchase in the grocery store)
3 medium shitake mushrooms, cut julienned and marinated in raw coconut
aminos or nama shoyu (raw soy sauce)
a variety of vegetables, cut into matchsticks – celery, carrots, radishes, cucumbers
1 small avocado, cut into long thin slices
raw sushi rice (see recipe)
Place a raw nori sheet on a flat surface on a wooden sushi roller. Spread a thin and even layer of the raw sushi “rice” over the entire nori sheet with the exception of an inch and a half from the end. Place the vegetables, mushrooms, and avocado at the beginning of the roll lengthwise. Place the sweet pea sprout shoots in the same way, and allow them to hang over on either side. Roll tightly. When it is almost completely rolled, dab some water along the edge where the “rice” was not spread. This will seal the roll. Cut and serve. The soy sauce and ginger are already in the ingredients!
Raw Sushi Rice
2 cups turnips, peeled and diced
1/2 cup sunflower seeds (soaked for 4 hours)
2 Tablespoons fresh squeezed orange juice
1 1/2 Tablespoons raw apple cider vinegar
1 1/2 Tablespoons raw ginger, peeled and diced
1/4 teaspoon sea salt
Place the turnips in the food processor and process into a rice-like consistency. Place the other ingredients in the blender or food processor separate from the turnips. Blend into a chunky mixture. Toss in a bowl with the turnips.
This “rice” is also delicious on it’s own and becomes a full meal when tossed with finely chopped greens.
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