SAVORY SPROUTED LENTIL & NUT SPREAD
This is a very healthy, live food recipe with nut protein, EFAs and veggies. Use as a sandwich spread or thin it out slightly to make it a dip. As a filling you can roll up in lettuce leaves or spread into celery sticks. The recipe originates from Alive Magazine. It made a huge amount so I cut the recipe in half. As this is "live" food it does not keep, you need to eat within 24 hours or it begins to ferment. Perfect time to pull out your seed sprouter and make your own lentil or other sprouts - or you can usually buy a variety of sprouts in your local produce store. A food processor is the best tool for this, in order to get a true pate consistency. I have made it in my blender, which worked but I had to add some water to help things along so it was more like a hummus consistency. I am also editing to include about a tsp of tamari/soy/braggs as an option. I found it needed it an extra boost of seasoning.
Provided by magpie diner
Categories Spreads
Time 15m
Yield 1 cups
Number Of Ingredients 12
Steps:
- Grind up the cashews until they're quite fine, I find my 'magic bullet' works really well for this small amount, but then I have to transfer to a food processor to get it to a pate consistency.
- Add in the rest of the ingredients, scraping down the sides a few times. Adjust seasoning to your taste, you may want to add a little extra miso for more saltiness or use the optional tamari/Braggs.
- Refrigerate and use within 24 hours.
LENTIL SPROUT SPREAD
A great way to use lentil sprouts! UPDATE: Due to a review, I have tweaked this a little. The lemon juice makes a difference.
Provided by Sharon123
Categories Spreads
Time P2DT5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Sprout the 1/2 cup lentils for 2 days(See my recipe).
- Sprout the sesame seeds for 2 days, following same method(or used unsprouted).
- Place the lentils and sesame seeds in a food processor.
- Add the avocado, lemon and salt to taste.
- Add herbs according to what you like and process until smooth. I used cilantro and parsley with good results(about 1/4 cup each).
- You may use the spread on bread or toast or biscuits. Enjoy!
Nutrition Facts : Calories 566, Fat 43.7, SaturatedFat 6.2, Sodium 16, Carbohydrate 36, Fiber 19.9, Sugar 2.2, Protein 17.1
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- Hummus & Lentil Sprout Toast. It doesn’t get much simpler or tastier than toast with sprouts on top! I love them atop a slather of hummus, but avocado is delicious too.
- Seedy Crackers w/ Hummus & Sprouts. Garnishing gourmet crackers is one of my favorite uses of sprouts! They are delicious atop some creamy hummus, baba ganoush, or caramelized onion and eggplant dip!
- Warm Breakfast Salad w/ Roasted Potatoes. Who said salad wasn’t a breakfast food? Try tossing roasted or boiled potatoes with your favorite salad veggies, sprouted lentils, and your creamy dressing of choice.
- Kale Crunch Sprouts Salad w/ Honey Dijon Dressing. Try tossing some lentil sprouts with some massaged kale, shredded cabbage or brussels sprouts, diced apples, sunflower seeds, and dried cranberries.
- Buddha Bowls w/ Dreamy Tahini. If you’ve been following me for any length of time, you know that I am obsessed with buddha bowls. Sprouted lentils make a perfect addition, especially with my 2-minute garlickly and delicious dreamy tahini sauce!
- Spring Buddha Bowl. There aren’t any lentil sprouts pictured in the photo below, but this crunchy green bowl is just begging for lentil sprouts! They’ll make a gorgeous pairing with the creamy herbed tahini drizzled on top.
- Chickpea “Tuna” Salad Sandwich. Sprouts with long, crunchy tails are awesome in sandwiches. I especially love them on soft grain bread with my favorite chickpea and sunflower “tuna.”
- Warm Sweet Potato & Lentil Sprout Salad. I loooove warm wilted salads, especially in the wintertime. This one is so yummy and satisfying! It comes together in just a few minutes with sautéed red onions, dark greens, leftover roasted sweet potatoes, sprouted lentils, and finished with a sprinkle of feta, blueberries, and pumpkin seeds.
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