Recipes

Stir fry garlic chives flower with bean sprouts

Recipe

It's the season for garlic chives flower - make use of this seasonal vegetable for a delicious and yummy dish with bean sprouts. You can substitute garlic chives flower with garlic shoots - same great taste and flavour!   Ingredients (Serves 2-4) 300g bean sprouts (washed and drained to freshen) 1 bunch of garlic shoots or garlic flower (washed and chopped into 5cm lengths) 4 tsp sugar 3 tsp soya sauce 1 tsp oyster sauce 2 cloves of garlic (smashed) 3 tsp oil       Method Heat up oil in the wok. Add garlic and stir fry till golden...

Read more →


Vietnamese chicken salad

Recipe

  Ingredients Vietnamese chicken salad with toasted rice crackers kit 1/4 head of white cabbage 1/2 bunch Vietnamese mint (Vietnamese mint is preferable. If sourcing is difficult you can substitute it with Thai basil or normal mint) 5 - 7 shallots, thinly sliced 1/4 tbsp salt 1/3 cup of sugar 1/3 cup white vinegar Roasted peanuts, crushed (optional) Traditionally roasted salad seeds (optional) Poached chicken 2 pieces of marylands chicken 2 peeled shallots ½  tsp of salt 1 tsp sugar Vietnamese dressing (Nuoc cham) 1/3 cup fish sauce 1/3 cup of sugar 1 lemon or lime, juiced 2 - 4...

Read more →


Avocado boat with sprouted chickpea topping

Ingredients 1 punnet of Sydney Sprouts Chickpea 3 tbsp of masala spice blend (or equivalent) ¼ tsp sea salt 1 tsp oil Lemon juice Fresh coriander, chopped 6-10 cherry tomatoes, half or quartered 1 shallot diced Tahini Dressing (optional) ¼ cup of tahini 1 tbsp maple syrup ½ lemon juiced 2-4 tbsp hot water Method: Boil the sprouted chickpeas for 5 minutes. Drain and pat dry. Heat a pan over medium heat. While pan is heating, add the dried chickpeas to a mixing bowl and toss with masala spice blend and sea salt to season. Once the pan is hot,...

Read more →


Raw beetroot and sprouted chickpea hummus dip

Ingredients 1/2 cup sprouted chickpeas 1 medium beetroot, peeled and cut into small chunks 75g ¼ teaspoon garlic powder 1/2 teaspoon mixed dried herbs- rosemary, thyme, and oregano 1/2 teaspoon ground cumin Juice of ½ lemon 2 tablespoon tahini 3 tablespoons extra-virgin olive oil 2 tablespoon water Method: Blend the sprouted chickpeas, beetroot and mix dried herbs together in a high speed blender, to finely chop. Add the lemon juice, garlic powder, cumin, tahini and oil and blend to a smooth consistency. Add water if it is too thick or to reach the dip consistency you prefer. Add salt and...

Read more →


Sprouted lentils with moroccan salad seeds grain salad

Recipe

Let's start 2017 afresh! This is our take on a grain salad using two of our favourite products, fresh lentils sprouts and sprinkles of Moroccan Salad Seeds. A summer favourite, with little pops of fireworks coming from the pomegranate and nutty Moroccan spices from the salad seeds.  Serves 6-8 Cook time: > 30 minutes Ingredients 1 bunch coriander, chopped ½ bunch parsley, chopped ½ shallots, finely diced  ½ cup buckwheat  ½ cup quinoa ½ cup lentils (sprouted) (70g) ½ cup Moroccan Salad Seed (70g)  2 tablespoon baby capers ½ cup currants Juice of 1 lemon  3 tablespoon extra virgin oil 1 pomegranate, deseeded, to...

Read more →