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GREAT
WAYS TO SERVE SPROUTS
See the International Sprout Month Recipe - SCALLOPS ON WILTED PEA SHOOTS
- Add to tossed
salads
- Use in coleslaw (cabbage,
clover, radish)
- Try in potato salad (mung
bean, lentil)
- Try in wraps and roll-ups
(alfalfa, sunflower, radish)
- Stir-fry with other
vegetables (alfalfa, clover, radish, mung bean, lentil)
- Blend into fruit shakes
or juices (cabbage, mung bean, lentil)
- Blend with vegetable
juices (cabbage, mung bean, lentil)
- Replace celery in
sandwich spreads (lentil, radish)
- Mix with soft cheeses for
a dip (mung bean, radish)
- Grind up and use in
sandwich spreads (lentil, radish)
- Top grilled cheese
sandwiches after grilling (alfalfa, clover)
- Stir into soups or stews
when serving (mung bean, lentil)
- Mix into pancake or
waffle batter (buckwheat)
- Eat them fresh and
uncooked in a sprout salad (salad mixes)
- Top omelet or scrambled
eggs (alfalfa, clover, radish)
- Combine in rice dishes
(fenugreek, lentil, mung bean)
- Add to sushi (radish,
sunflower)
- Saute with onions (mung
bean, clover, radish)
- Puree with peas or beans
(mung bean, lentil)
- Add to baked beans
(lentil)
- Steam and serve with
butter (mung bean, lentil)
- Use in sandwiches instead
of lettuce (alfalfa, clover, radish)
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