Avocado and Sprout Club Sandwich

Ingredients

12 slices white sandwich bread

2 ripe avocados

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 bunch radishes, very thinly sliced

2 ounces alfalfa sprouts

8 ounces goat cheese, room temperature 

Directions

• Place bread under the broiler, and toast until golden on both sides.
• Prepare avocado. Using an 8-inch chef's knife, cut to the pit, slicing avocado all the way around the middle. Twist top half off. With a short, sharp-but-careful chopping motion, embed knife in pit; twist slightly, and remove pit from flesh. Scoop flesh from skin with a large serving spoon, or peel both halves.
• Place avocado meat in a small bowl, and add salt and pepper. Using the back of a fork, mash avocado into a chunky puree.
• Spread the puree over 8 pieces of toast. Top with radishes and sprouts. Crumble goat cheese over sprouts.
• Stack sandwiches together so that each sandwich has two layers of avocado, radish, sprouts, and goat cheese and three slices of toast. Cut in half, and serve immediately.

Recipe found at: http://www.marthastewart.com/314685/avocado-and-sprout-club-sandwich

GREAT WAYS TO SERVE SPROUTS

• Add to tossed salads
• Use in coleslaw (cabbage, clover, radish)
• Try in potato salad (mung bean, lentil)
• Try in wraps and roll-ups (alfalfa, sunflower, radish)
• Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
• Blend into fruit shakes or juices (cabbage, mung bean, lentil)
• Blend with vegetable juices (cabbage, mung bean, lentil)
• Replace celery in sandwich spreads (lentil, radish)
• Mix with soft cheeses for a dip (mung bean, radish)
• Grind up and use in sandwich spreads (lentil, radish)
• Top grilled cheese sandwiches after grilling (alfalfa, clover)
• Stir into soups or stews when serving (mung bean, lentil)
• Mix into pancake or waffle batter (buckwheat)
• Eat them fresh and uncooked in a sprout salad (salad mixes)
• Top omelet or scrambled eggs (alfalfa, clover, radish)
• Combine in rice dishes (fenugreek, lentil, mung bean)
• Add to sushi (radish, sunflower)
• Saute with onions (mung bean, clover, radish)
• Puree with peas or beans (mung bean, lentil)
• Add to baked beans (lentil)
• Steam and serve with butter (mung bean, lentil)
• Use in sandwiches instead of lettuce (alfalfa, clover, radish)

Recipe found at: http://www.isga-sprouts.org/recipes.htm

Sprouted Lentil Tabouli

Sprouted Lentil Tabouli

3 C red lentil sprouts
1 bunch scallions, chopped
1 bunch parsley, rough chopped
1/2 head celery, finely chopped
2 cucumbers, finely chopped
3 tomatoes, finely chopped

Mix all ingredients in a large bowl. Toss with sea salt, pepper, fresh lemon juice and olive oil to taste.

Recipe found at: http://earthmother-intheraw.blogspot.com/2009/01/quick-easy-sprouted-bean-recipes.html