Vegetable and Alfalfa Sprout Sandwich 

Ingredients:

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2 slices whole or multigrain bread of choice

2 lettuce or leafy green leaves of choice

1 slice provolone or cheese of choice

2 slices tomato

2 slices cucumber

1 slice red onion

1 slice avocado

1 large handful ALFALFA SPROUTS

1 tbsp. dressing or spread of choice

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Creating your recipe:

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Spread dressing of choice on both sides of the bread.

Top one slice with all of the vegetables and sprouts.

Place second bread slice on top.  ENJOY!

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Suggestion:

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This recipe is versatile.  You can use any vegetables, 

sprouts, or dressings and toppings of your choice.

Ginger Arugula Sprout Salad

Ingredients:

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2 oz. ARUGULA SPROUTS

2 oz. ginger dressing of choice

1/2 red bell pepper

1 stalk celery

1 green onion

Sesame seeds

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Amaranth and Carrot Salad with Blood Orange Vinaigrette

Ingredients:

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3 oz. AMARANTH SPROUTS

1 large carrot, peeled and shaved

1 green apple, julienned

1 kale leaf

1 green onion

1 tbsp. blood orange juice, or citrus of choice

1 tbsp. olive oil, or oil of choice

Salt and pepper to taste

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Creating your recipe:

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Arrange by layers, starting with a bed of chopped kale,

then apples, then carrots.  Top with cascading amaranth

sprouts.  Combine dressing ingredients and drizzle over

salad.  ENJOY!

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Suggestion:

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This recipe is versatile.  You can use any vegetables, 

sprouts, or dressings and toppings of your choice.

Bull's Blood Beet Cole Slaw

Ingredients:

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3 oz. BULL'S BLOOD BEET SPROUTS

2 cups cabbage of choice, shredded

1 carrot, shredded

2 tbsp. mayonnaise, or substitute

2 tbsp. apple cider vinegar, or substitute

1 tsp. ORANGE BLOSSOM HONEY

Salt and pepper to taste

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Creating your recipe:

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Shred cabbage and carrot and combine with beet

sprouts.  In a separate bowl, combine mayonnaise, vinegar, honey and salt & pepper.  Add dressing to greens and mix well.  ENJOY!

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Suggestion:

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This recipe is versatile.  You can use any vegetables, 

sprouts, or dressings and toppings of your choice.

Stir Fry Baby Bok Choy with Bok Choy Sprouts

Ingredients:

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2 oz. BOK CHOY SPROUTS

1 lb. (approx. 8 cups) baby bok choy, quartered

2-3 garlic cloves, minced

1 tbsp. olive, or substitute

2 tbsp. low sodium soy sauce, or substitute

Freshly ground black pepper to taste

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Creating your recipe:

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Cut off the bottoms of each bok choy head and quarter.  Heat olive oil in pan and saute garlic until fragrant, about 30 sec-1 min.  Add bok choy to pan and saute 2-4 min, turning as leaves are wilted and stems are tender crisp.  Stir in soy sauce.  Top with fresh bok choy sprouts and pepper.  ENJOY!

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Suggestion:

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This recipe is versatile.  You can use romaine or cabbage

of choice in place of the bok choy.  A splash of hot sauce

adds a nice kick!

Broccoli Sprout Smoothie

Ingredients:

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1/2 cup BROCCOLI SPROUTS

1/2 cucumber, peeled and seeded

1 medium orange, peeled and seeded

1/2 avocado, peeled

10 shakes TURMERIC

1/2 tsp. HIMALAYAN PINK SALT

1 tsp. AVOCADO OR WILDFLOWER HONEY

2 cups ice

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Creating your recipe:

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Chop cucumber, avocado, and peel orange.  Add all ingredients to blender and pulse/blend until smooth.  Add ice gradually and pulse/blend to desired thickness. ENJOY!

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Suggestion:

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This recipe is versatile.  You can use any fruit or sprout of your choice.  Add protein powder for a nutritional boost!

Baked Sweet Potato with Carrot Sprouts

Ingredients:

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1/2 oz. CARROT SPROUTS

2 tbsp. butter, or substitute

2 medium sweet potatoes

1 tsp. CINNAMON

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Creating your recipe:

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Bake sweet potatoes for 30 min at 375 degrees or until fork tender.  Melt butter and cook on medium heat until light brown in color.  Pour melted butter over ssweet potato.  Sprinkle with cinnamon and carrot sprouts.   ENJOY!

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Suggestion:

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Carrot sprouts make a great addition to any soup!

Vegan "Pulled Pork" Tacos with Cilantro Sprouts

Ingredients:

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2 Eryngii (King Oyster) mushrooms

1/2 cup BBQ sauce of choice, or substitute

1 tbsp. olive oil, or substitiute

2 large jalapeno peppers, sliced

1/2 oz CILANTRO SPROUTS

Corn tortillas, or substitute

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Creating your recipe:

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Shred mushrooms vertically into long strips.  Saute mushrooms for approx. 15 minutes until the water is evaporated.   Stir in BBQ sauce and warm through. Fill tortillas with mushroom mixture.  Top with sliced jalapenos and cilantro sprouts.  ENJOY!

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Suggestion:

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This recipe is versatile.  You can use any vegetable or large mushroom type of choice.  

Tzatziki Dipping Sauce

Ingredients:

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2 cups high milk fat Greek yogurt

1/2 oz. DILL SPROUTS

1 English cucumber, seeded and finely chopped

4 cloves garlic, minced or grated

1 lemon, juiced

1 tbsp. olive oil, or substitute

Salt & pepper to taste

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Creating your recipe:

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Combine all ingredients in a bowl.  Dip your favorite veggies or crackers.  ENJOY!

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Suggestion:

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This recipe is versatile.  You can use any dipping item of choice or spread on any sandwich or Gyro.

Spicy Kale Sprout Salad

Ingredients:

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3 oz. KALE SPROUTS

1 oz. WASABI MUSTARD SPROUTS

1 oz. RED RADISH SPROUTS

1/4 cup chopped walnuts, or topping of choice

Dressing of choice and salt & pepper to taste

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Creating your recipe:

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Combine sprouts in a bowl.  Gently toss with dressing of choice.  Add salt and pepper to taste.  Top with chopped walnuts.  ENJOY!

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Suggestion:

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This recipe is versatile.  You can use any sprout combination and any other salad veggies or toppings of your choice.

Micro Leek and Bell Pepper Omelet

Ingredients:

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2-3 large eggs

2 oz. LEEK SPROUTS

1 tbsp. butter, or substitute

1/2 red bell pepper

1/2 yellow bell pepper

Handful of Monterrey Jack cheese

Salt & Pepper to taste

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Creating your recipe:

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Dice peppers.  Scramble eggs and add in salt and pepper.  Melt butter in small frying pan.  Add eggs to pan and let set, about 30 sec.  Add diced peppers and cook on medium until egg is firm and peppers are soft. Cover top with leek spouts.  Fold in half and sprinkle top with cheese.  Continue to cook until cheese is melted.  ENJOY!

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Suggestion:

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This recipe is versatile.  You can use any sprout and any other veggies or toppings of your choice.

Garlic Pea Sprouts

Ingredients:

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10 oz. PEA SPROUTS

2-3 cloves garlic, finely chopped or grated

1-2 tbsp. olive oil, or substitute

1/2 tsp. SEA SALT OR FLEUR DE SEL

1/4 cup pine nuts

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Creating your recipe:

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Add olive oil to pan and heat to medium.  Add garlic and saute until soft and fragrant.  Add pea sprouts and saute until soft.  Sprinkle in salt and pine nuts.  ENJOY!

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Suggestion:

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Our RAINBOW SWISS CHARD makes an excellent, hearty addition to this recipe.

Red Radish and Bean Sprout Salad

Ingredients:

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2 oz. RED RADISH SPROUTS

2 oz. mung beans or sprouts

4 red radishes, sliced

1 oz. CILANTRO SPROUTS, or leaves

1/4 cup toasted cashews, or substitute

1/4 cup dried cranberries

Nut or ginger dressing of choice

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Creating your recipe:

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Combine all sprouts and/or beans.  Gently toast cashews in a dry saute pan until golden brown.  Gently toss sprout mixture with dressing.  Top with toasted cashews and dried cranberries.  ENJOY!

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Suggestion:

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This recipe is versatile.  You can substitute any sprout or toppings of choice.  Use red pepper flakes for a spicy kick!

Shrimp Spring Rolls with Shiso and Spicy Peanut Sauce

Ingredients:

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10 round rice paper or coconut wrappers

1/2 oz. SHISO SPROUT LEAVES

1 lb. shrimp, or seafood of choice, peeled and deveined

2 carrots, peeled and sliced

1 medium cucumber, peeled, seeded and sliced

6 red radishes, sliced

3 red chili peppers, sliced

5-6 radicchio leaves, sliced

1/2 oz. CILANTRO SPROUTS

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For the sauce:

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1 heaping tbsp. creamy peanut butter, or substitute

1 tsp. rice wine vinegar

1 tsp. AVOCADO HONEY, or substitute

1 tsp. sesame oil

1 tsp. hoisin or fish sauce

1 tsp. HAPPY HOT SAUCE, or sriracha

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Creating your recipe:

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Mix all sauce ingredients in a bowl and transfer to ramekins for dipping. 

Chop shrimp into small chunks and saute in any flavorless oil for 2-3 min just to cook through.  Slice all vegetables into long strips.  Pull shiso leaves and discard stems.  Arrange all ingredients on a board.  Dip one wrapper at a time in warm water for about 10 seconds or until pliable.  Lay each wrapper flat on a cutting board and layer ingredients on the bottom third of the wrapper.  Fold the bottom of the wrapper up over the ingredients, then fold in each side and wrap up.  ENJOY!

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Suggestion:

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This recipe is versatile.  You can substitute any vegetables of choice.  You can also add cooked vermicelli noodles to each roll for a heartier meal.

Thai Sunflower Stir-Fry

Ingredients:

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2 oz. SUNFLOWER SPROUTS

3 Thai chili peppers

3 garlic cloves, minced or grated

1 tsp. vegetable oil, or substitute

2 tbsp. oyster sauce

1 tsp. AGAVE NECTAR

1 tbsp. sesame seeds

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Creating your recipe:

Add oil to pan and saute garlic and chili peppers until

soft and fragrant.  Add sunflower sprouts, oyster sauce and agave, and saute until combined well.  Sprinkle with sesame seeds.   ENJOY!

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Suggestion:

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This recipe is versatile.  You can substitute any sprout or toppings of choice.  Toast your nuts for topping for an extra nuttiness.

Wasabi Mustard Deviled Eggs

Ingredients:

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8 large eggs

1/3 cup mayonnaise, or substitute

1 1/2 tsp. wasabi paste (or powder mixed with water)

2 tsp. rice wine vinegar

2 large scallions, minced (approx. 3 tbsp.)

Coarse salt, or substitute

1/2 oz. WASABI MUSTARD SPROUTS

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Creating your recipe:

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Prepare an ice water bath and set aside.  Place eggs in a medium saucepan and cover eggs with 1 inch cold water. Bring to a boil.  Cover and remove from heat and let stand 13 minutes.  Drain and transfer eggs to ice water bath until cold.  Peel eggs and halve lengthwise.  Transfer yolks to a bowl and smash with fork.  Stir in mayonnaise, wasabi paste, vinegar and scallions.  Season with salt.  Spoon filling into whites and garnish each egg with wasabi mustard sprouts.  ENJOY!

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Suggestion:

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This recipe is versatile.  The egg mixture can be flavored with paprika and red pepper, then topped with sprout of choice.

Wheatgrass Shot or Juice

The best and healthiest way to use WHEATGRASS is to juice it.  NOTE: This is best done with a juicer.  Using a blender will leave behind too much of the plant solids so you don't get a smooth finish.  WHEATGRASS juice can also easily be combined with other juices (apple, pear, etc.) to create a juice blend.