The Sprouted Blog
Sweet Balsamic Kale Summer Salad
[With Sprouted Grains and Seeds]
It’s Mid-July already (Say Whaat?), and it’s HOT.
As the summer continues, we’ll keep highlighting the best, freshest and most delicious salads, curated to satisfy and make you feel great.
This week, we combined three of our favourite Sprouted grains and seeds: Brown Rice, Quinoa, and Lentils. Together, they are a powerhouse, filled with fibre, protein, and a laundry list of vitamins and minerals.
To showcase the best of summer, we added fresh mango, blackberries and kale to the mix, with some avocado, because what even is a salad without avocado?!
- ½ cup each, B2TG Sprouted Brown Rice, Quinoa and Lentils
- ½ mango, sliced
- ½ avocado, sliced
- ¼ red onion, sliced
- 1/2c. thinly sliced, peeled cucumber
With Peanut Lime Dressing
I love Thai food. On my trip to Thailand, I got to experience real authentic Thai cuisine. What I loved was that the dishes tasted so fresh. They’re full of vegetables and colour. And they’re full of flavour. That being said, at most Thai restaurants, there is a lot of grease and oil used, which makes it not so healthy. I wanted to take all the great flavours of Thai food and make a vegan, gluten free salad that’s actually healthy. The sprouted quinoa is easier to digest than conventional quinoa, and it’s also a complete protein. It’s higher in vitamins and minerals, and is an all-round superfood. The peanut lime dressing is tangy and delicious, and gives a nice kick to the salad.
I made this dish two ways: one, served in a bowl of iceberg lettuce, and another, stuffed in a roasted sweet potato. They were both amazing- just depends on which you’d rather! Feel free to add or take away...
When summer hits, I start to crave light, fresh foods. The heat (and humidity) makes me want more fruits, more greens, and foods that aren’t going to raise my internal temperature too high. But, I also need something that will sustain me for hours, and fruits and vegetables alone just don’t make the cut. I love lentils because they are great either warm or cold, easy to make, and add a nutty, earthy flavour to dishes. Sprouted lentils are also easier to digest than conventional ones, and contain more vitamins and minerals. They also have 11g of protein per serving, 20% of your daily fiber. This makes it the perfect addition to summer salads, or side dishes, or main dishes.
This salad packs a punch of flavour with the sweet, caramelized peaches, zesty arugula, and fresh basil and mint dressing. Avocado tastes good with basically everything, and gives a...
(GF +V + SF)
Falafel is one of the most easy, delicious things to make for either lunch, dinner, or as a snack. Chickpeas are packed with fibre and protein, making it a great addition to a vegetarian or vegan diet (or any diet!). The avocado mint sauce gives a fresh, cooling flavour to the savoury falafel, and its creamy consistency is to die for. Adding Sprouted Flaxseed Powder to the falafel helps to bind the ingredients, while packing a punch of nutritional benefits. This recipe can also be adapted to make patties for a vegan burger, or smaller, round ‘meatballs’. I hope you enjoy these as much as I do!
- 1 15.5oz. can chickpeas, drained
- 1/4c. red onion, diced
- 1/4c. white onion, diced
- 5 basil leaves, chopped
- 1/4c. cilantro (parsley would also work, depending on what you like), diced
- 1/8tsp. each: paprika, ground parsley, sea salt, cumin ...
Ahh, summer. Warm weather, less layers, and outdoor barbecues with friends and family. It’s gone in the blink of an eye, so I try to savour every moment of it. I’ve been looking for a good vegan, gluten free burger recipe to try, and I ended up combining a few recipes I found to make these. The sprouted quinoa adds a nice texture to the burgers, and a bunch of protein. I love the sweet potato in this, and the mushrooms are fantastic in this as well. The recipe is pretty simple, but does not lack in flavour. In the future, I want to try adding some corn and peas to the mix, and maybe some diced carrots. Feel free to experiment! I think adding a bit of oats or oat flour would also be nice, for consistency but I haven’t tried it yet! These burgers will be a summer favourite- they’re easy to make, and very filling! Also a great addition to the barbecue, although I personally baked mine. Hope you enjoy this one!
One of my favourite things about summer is going to the Farmer's Market. There are a ton of them in New York, but my favourite is the one in McCarren Park. It's not too big and overwhelming, and it's enveloped by a tree-lined walkway. I love checking out what's in season, and finding ways to add them to my meals. This week, I came home with fresh garden tomatoes, red and white onion, lettuce, carrots, and kale. I've been wanting to try making lentil burgers for a while now, and WOW, they are SO good!
And the best part is, I got to use almost everything I found at the market. Fresh produce, straight from the farmers themselves. With a few ingredients from the pantry, these burgers are so easy to make. I was surprised at how easy it was, actually. And the flaxseed gel I used held them together like eggs would (The recipe is also gluten-free and vegan).
Here's what you need:
- Cooked, Sprouted Lentils
- flax gel...