

RECIPES

**ALL PRODUCTS LISTED IN CAPITAL LETTERS CAN BE PURCHASED AT OUR STORE!**
Â

Alfalfa Sprouts
Vegetable and Alfalfa Sprout Sandwich
Ingredients:
​
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
​
Creating your recipe:
​
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!
​
Suggestion:
​
This recipe is versatile. You can use any vegetables,
sprouts, or dressings and toppings of your choice.
Â

Arugula Sprouts
Ginger Arugula Sprout Salad
Ingredients:
​
2 oz. ARUGULA SPROUTS
2 oz. ginger dressing of choice
1/2 red bell pepper
1 stalk celery
1 green onion
Sesame seeds
​
​
Creating your recipe:
​
Chop all the vegetables and combine. Add sprouts last. Top with ginger dressing and sprinkle with sesame seeds. ENJOY!
​
Suggestion:
​
This recipe is versatile. You can use any vegetables,
sprouts, or dressings and toppings of your choice.
Â

Amaranth Sprouts
Amaranth and Carrot Salad with Blood Orange Vinaigrette
Ingredients:
​
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
​
​
​
Creating your recipe:
​
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!
​
Suggestion:
​
This recipe is versatile. You can use any vegetables,
sprouts, or dressings and toppings of your choice.
Â

Bull's Blood Beet Sprouts
Bull's Blood Beet Cole Slaw
Ingredients:
​
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
​
​
​
Creating your recipe:
​
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!
​
Suggestion:
​
This recipe is versatile. You can use any vegetables,
sprouts, or dressings and toppings of your choice.
Â

Bok Choy Sprouts
Stir Fry Baby Bok Choy with Bok Choy Sprouts
Ingredients:
​
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
​
​
​
Creating your recipe:
​
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!
​
Suggestion:
​
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!
Â
Broccoli Sprouts

Broccoli Sprout Smoothie
Ingredients:
​
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
​
​
​
Creating your recipe:
​
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!
​
Suggestion:
​
This recipe is versatile. You can use any fruit or sprout of your choice. Add protein powder for a nutritional boost!
Â

Baked Sweet Potato with Carrot Sprouts
Ingredients:
​
1/2 oz. CARROT SPROUTS
2 tbsp. butter, or substitute
2 medium sweet potatoes
1 tsp. CINNAMON
​
​
​
​
Creating your recipe:
​
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!
​
Suggestion:
​
Carrot sprouts make a great addition to any soup!
Carrot Sprouts
Â

Cilantro Sprouts
Vegan "Pulled Pork" Tacos with Cilantro Sprouts
Ingredients:
​
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
​
​
Creating your recipe:
​
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!
​
Suggestion:
​
This recipe is versatile. You can use any vegetable or large mushroom type of choice.
Â

Dill Sprouts
Tzatziki Dipping Sauce
Ingredients:
​
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
​
​
​
​
Creating your recipe:
​
Combine all ingredients in a bowl. Dip your favorite veggies or crackers. ENJOY!
​
Suggestion:
​
This recipe is versatile. You can use any dipping item of choice or spread on any sandwich or Gyro.
Â

Kale Sprouts
Spicy Kale Sprout Salad
Ingredients:
​
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
​
​
​
​
Creating your recipe:
​
Combine sprouts in a bowl. Gently toss with dressing of choice. Add salt and pepper to taste. Top with chopped walnuts. ENJOY!
​
Suggestion:
​
This recipe is versatile. You can use any sprout combination and any other salad veggies or toppings of your choice.
Â

Leek Sprouts
Micro Leek and Bell Pepper Omelet
Ingredients:
​
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
​
​
​
​
​
Creating your recipe:
​
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!
​
Suggestion:
​
This recipe is versatile. You can use any sprout and any other veggies or toppings of your choice.
Â

Pea Sprouts
Garlic Pea Sprouts
Ingredients:
​
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
​
​
​
​
​
​
Creating your recipe:
​
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!
​
Suggestion:
​
Our RAINBOW SWISS CHARD makes an excellent, hearty addition to this recipe.
Â

Red Radish Sprouts
Red Radish and Bean Sprout Salad
Ingredients:
​
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
​
​
​
​
​
​
Creating your recipe:
​
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!
​
Suggestion:
​
This recipe is versatile. You can substitute any sprout or toppings of choice. Use red pepper flakes for a spicy kick!
Â

Shiso Sprouts
Shrimp Spring Rolls with Shiso and Spicy Peanut Sauce
Ingredients:
​
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
​
For the sauce:
​
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
​
​
​
​
​
​
Creating your recipe:
​
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!
​
Suggestion:
​
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.
Â
Sunflower Sprouts
Thai Sunflower Stir-Fry
Ingredients:
​
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
​
​
​
​
​
​
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!
​
Suggestion:
​
This recipe is versatile. You can substitute any sprout or toppings of choice. Toast your nuts for topping for an extra nuttiness.
Â

Wasabi Mustard Sprouts
Wasabi Mustard Deviled Eggs
Ingredients:
​
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
​
​
​
​
​
​
Creating your recipe:
​
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!
​
Suggestion:
​
This recipe is versatile. The egg mixture can be flavored with paprika and red pepper, then topped with sprout of choice.
Â
