Recipes

Pea sprout with snow pea salad

Recipe

Pea sprout with snow pea salad

Spring is here! We have a great recipe for a spring salad using ingredients from the peas family.

Read more →


Wheatgrass with apple and cucumber smoothie

Wheatgrass with apple and cucumber smoothie

Wheatgrass is an excellent microgreen that makes it extremely nutritious for your health. Although high in nutrients and antioxidants, vitamins A, C and E, iron, magnesium, calcium and amino acids; on its own the telltale bitterness and earthy flavour understandably puts off many people. In this recipe we have created a delicious blend that is absolutely drinkable, with wheatgrass still the hero but with many sidekicks to support it.

Read more →


Poolish bread with home grown wheat sprouts

Recipe

Poolish bread with home grown wheat sprouts

Calling all lovers of sourdough! This easy recipe is a very close alternative to your favourite bread. Learn how to make this bread using instant starter instead.

Read more →


Moroccan lemon chicken with chickpeas and olives

Recipe

Moroccan lemon chicken with chickpeas and olives

Make your meal a delight with the Moroccan inspired spices in this one-pot chicken dinner.  PREPARATION: 15 - 60MIN  |   COOKING: 45MIN  |   READY IN: 100MIN Ingredients (serves 4 - 6) 500g butterflied chicken cut to 6-8 pieces,or chicken breast/legs 4– 6) pieces 1 C mixed olives (or only green olives) 2 C homegrown chickpeas 1/2 preserved lemon, chopped 3 tbsp olive oil 1 C water  Spice mix 2 cloves garlic minced 1 tbsp ginger powder 1 pinch saffron 1 tsp turmeric salt and black pepper fresh coriander parsley  Method Marinate chicken in half of the spice mix and leave it for at least 15...

Read more →


Mung bean and chickpeas sprouts with pumpkin soup

Recipe

Mung bean and chickpeas sprouts with pumpkin soup

Classic delicious pumpkin soup with home grown sprouts. The extra ginger and turmeric will keep you warmed you up! PREPARATION: 5MIN  |   COOKING: 15MIN  |   READY IN: 20MIN Ingredients (serves 4) 1/4 (about 1kg) Japanese pumpkin (or butternut pumpkin),peeled and diced 1 brown onion, sliced 1/2 C homegrown chickpea 1/2 C homegrown mung bean 4cm fresh ginger, grated 2 bay leaves 2 tsp oregano (can substitute with dried oregano) 2 tsp turmeric 500ml water or vegetable stock Some salad seeds Sour cream for topping (optional) Method Place olive oil in a large saucepan over medium–low heat. Cook the onion until soft and brown. Add oregano, bay leaves,...

Read more →