These past 10 days, I have been part of a blogger challenge called the 10 day biosnacky sprouting challenge put on by A Vogel. The challenge encompassed growing seeds to sprouts which are nutritional powerhouses. And while it’s coming to an end now, it definitely won’t be the last of sprouts around here.
How You Can Eat Sprouts:
You can eat sprouts by the handful. The other day I was looking to eat something, opened the fridge door and there sat the sprouts. Partly out of curiousty but mostly because I was starving, I grabbed a handful and stuffed some into my mouth. Delicious and, to my surprise, the sprouted lentils had a good kick of spice to them. Of course, that’s not the only way to eat sprouts though.
Sprouts make the perfect companions to:
- Sandwiches/wraps/pita pockets
- Topped off on stirfries, soups and stews
- Used as an appetizer. My favourite – crackers, herbed cream cheese, a few sprouts
Do You Want to Grow Your Own Sprouts?
Check out the A Vogel website and find tips, tricks, and advice on how to grow your own sprouts. You even have the chance to win one of your own biosnacky sprouters by joining in on the Twitter party where we will be talking about sprouting dos and don’ts, recipe ideas and more.
Twitter Party Details:
- When: Tuesday July 2, 2013 9pm EST 6pm PST
- Hashtag: #bioSnackySprouts
- Prizes: 3 lucky winners will get a 3-tier bioSnacky sprouter WITH a bioSnacky Organic Sprouting Seed Assortment PLUS 2 lucky winners will get a bioSnacky Sprouting Jar WITH a bioSnacky Organic Sprouting Seed Assortment
(Prizes are for Canada only.)
- 2 TBP avocado oil + 1 TBP for roasting the yam
- 1 medium to large yam, diced
- 1 small onion, diced
- 1 red pepper, diced
- 3 tomatoes, diced
- 3 garlic cloves, diced
- 1 cup corn
- 1.5 cups cooked black beans (or canned and rinsed)
- 1 cup cilantro, loosely packed and roughly chopped (stems too if you like)
- 1 tsp mango balsamic (or plain balsamic) for the yam + 1 tsp for later
- 1.5 teaspoon paprika
- 1.5 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chill powder
- ½ teaspoon oregano
- ¾ teaspoon smoked sea salt or regular sea salt
- Juice of 1 lime and ½ teaspoon lime zest
- 1 soft poached egg per person
- Sprouted beans
- More cilantro
- Preheat the oven to 350F. Place the yam on a pan with 1 TBP of the avocado oil and 1 tsp of the vinegar. Roast for about 30 minutes until fork tender. Set aside.
- While the yam is roasting, heat the other 2 TBP of oil over medium heat in a dutch oven or large skillet. Add the onion and cook for 3-4 minutes. Add the paprika, cumin, coriander, chill powder, oregano. Cook for about 1-2 minutes.
- Add the red pepper, tomatoes, garlic. Turn to medium low and let cook for about 20 minutes, until most of the liquid is absorbed. Stir every so often.
- Add the beans, corn,yam and cilantro to the pot. Add the last of the vinegar, salt, lime juice and zest. Stir and turn off the heat.
- Boil water in a separate pot. Crack 1 egg into a drinking glass. When the water is boiling, pour the egg into the water using a spoon to push the egg whites closer to the yolk. Turn the heat off. Put lid on pot for 3 minutes to soft poach the egg.
- Top the egg and toppings onto your bowl. Enjoy!