Sunday, August 16, 2009

Sprouts with .....

Curried Eggs with Sprouts

3 cups bean sprouts
4 hard-cooked eggs
1 teaspoon curry powder
¼ cup sliced green onions or chives
1 ½ tablespoons olive oil
1 teaspoon red wine vinegar
Salt and freshly-ground black pepper to taste

1. Lightly saute the bean sprouts with a tablespoon or so of water, half the green onions, and salt to taste until just tender. Set aside to cool.

2. Remove shells from eggs and slice eggs in half lengthwise. Mash yolks with curry powder, remaining green onions, olive oil, vinegar, and salt and pepper to taste.

3. To serve, mound bean sprouts on individual plates, then place 2 egg halves on each mound.

Serves 4.

Brussels Sprouts Recipe

1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
1/4 cup toasted slivered almonds

1 Boil in water or steam brussels sprouts for 3-4 minutes until just tender. Split one open to see if it has cooked to the middle. Strain and place in a bowl of ice water to keep the color bright green. Cut into halves.

2 Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent. Add the brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness. Add salt and pepper to taste while the sprouts are cooking. Whatever you do, do not over-cook, as the sprouts will be bitter.

3 Remove from heat, toss in half of the toasted slivered almonds and the lemon juice. Add salt and pepper if needed. Put into serving dish and garnish with the rest of the toasted almonds.

Serves 6-8.

Brussels Sprouts Subji Recipe


1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon hing (an Indian spice)
1 jalapeno pepper, quartered
1 cubic inch ginger
4 cups brussels sprouts, with their ends cut off and bad leaves removed

Put the oil in a pot, over a stove on high heat. Heat it for a bit, then add the mustard seeds and stir in the hing. Wait for the mustard seeds to start loudly popping. This is called making a chaunk. Now add in the jalapeno quarters and the ginger. Sautee these things for a little while (like 30 secs) to bring the flavor of the spices into the oil.

Now, add in the brussels sprouts. Cook them on high heat for around 2 minutes; then cover the pot, turn the flame to low heat and let the vegetables cook in their own juices. During this time, add in about 1 teaspoon of salt. The sprouts are ready when you can easily cut through one with a fork. This should take about 7-10 minutes. Then, the sprouts are ready to serve.

This recipe for Brussels Sprouts Subji serves/makes 4.

Sprout Cereal


Milk (cow, goat, soy, rice or etc.)
Maple Syrup or Honey
Fruit (fresh, frozen, dried)


Put some sprouts in a bowl.
Add some or all of these: fruit, nuts, milk and a sweetener.
Mix up.

Sprout Fried Rice


Serves 2

1 cup white rice (basmati is best)
2/3 cup coconut milk
1 1/3 cups water
2 Tbs. oil (corn, peanut, or veg.)
1 Tbs. soy sauce
1/4 tsp. sugar
8-16 oz. Sprouted Beans


Combine the rice with the water and coconut milk. Bring to a boil. Reduce heat and simmer for 20 minutes or until rice is done.
Heat a skillet or wok over high heat for 1 minute, add oil and heat until smoking. Toss in Sprouted Beans and stirfry for 1-2 minutes, add rice,
soy sauce and sugar and continue stirfrying for 2-3 minutes.


Remove from heat and eat!

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