Sprouts are good. And easy. And healthy.

Grodda gröna linserTo grow your own sprouts is easy, and a lot cheaper than buying a ready packet in the store. You don’t need any special equipment either, an empty jar works fine. You can sprout all kinds of seeds – but make sure to use the organic ones, they grow much better. Don’t be afraid to experiment. Sunflower seeds, mung beans, chickpeas and alfalfa seeds are my favourites.

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Lemon scented chickpea and lentil hummus

Chigpea and lentil and soybean hummusA fresh tasting hummus with 3 different kinds of legumes, which all are good sources of protein.
For a creamier hummus add more olive oil. Hummus can be eaten on your sandwich, with a burger or with a salad.
6 portions, or 600 ml. Cooking time: 60 minutes, 15 minutes if you are using precooked lentils and chickpeas.
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Orange salad with cilantro, almond flakes and mustard dressing

This salad is really crisp and fresh. The fresh herbs lift the flavour and the almond gives it a little more substance.
This salad works well as a side dish to Cilantro spiced carrot patties and preferably with a bit of Hummus.

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Hummus with a twist of roasted carrots

Hummus with roasted carrotsThis hummus has a bit of extra sweetness added by the roasted carrots.
The recipe makes about 200 ml hummus. You can easily double it and keep a bit extra in the fridge. It will keep for a few days.
Cooking time: 40 minutes, if you are using pre-cooked chickpeas.
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Coleslaw – a complimentary dish that suits most food

Coleslaw is a side dish that works really well with veggie burgers and many other meals. The word ”Coleslaw” is an Anglicisation of the Dutch word ”koolsla”, which is a short from ”koolsalade”, meaning ”cabbage salad”. The main ingredient is white cabbage, and normally it also contains vinegar, though this recipe is a variation without vinegar. The coleslaw salad will keep in the fridge for a few days if you want to make extra to keep. Cooking time 20 minutes for 4 portions Read the rest of the recipe…