BioSnacky Recipes

Sprouts and shoots can be enjoyed in a number of ways in both hot and cold dishes.

Use your shoots on bread, toss into salads, fry gently in olive oil when preparing tasting casseroles, pancakes, omelettes or rissoles; add to soups, dips, muesli or simply stir into all kinds of pasta, rice, vegetable, fish and meat dishes.

Or why not try one of the recipes below?

BioSnacky Bruschetta
BioSnacky Stir-fry sprouts
BioSnacky Stuffed mushroom heads on alfalfa sprout salad
BioSnacky Asparagus on sprouts with a hazelnut crust

BioSnacky Bruschetta with fresh shoots
Ingredients and preparation:
Makes 10 slices

1-1/2 tablespoons each of BioSnacky� Mung beans and Little radish seeds (allow to germinate for 4-5 days).

10 wholewheat baguette slices, placed on an oven tray, sprinkled with olive oil and baked in the oven for a few minutes at 200�C (400�F) until crisp.

In the meantime, wash, core and dice 3 tomatoes.

Chop one garlic clove and combine with 3 tablespoons of olive oil, the diced tomatoes and sprouts.

Season with Herbamare� sea salt and chopped basil. Spread the mixture over the still-warm baguette slices.

Serve immediately.

BioSnacky Stir-fry sprouts
Ingredients and preparation:

2 tablespoons BioSnacky� Mung bean seeds (allow to germinate for 4-5 days).

Dice 200g natural tofu, season it with Herbamare� Spicy aromatic sea salt and fry in the wok in 2 tablespoons soya oil at a strong heat. Keep warm.

Dice 1 yellow pepper, 1 red pepper and 1 onion.

Wash 100g leeks and 5 mushrooms or shiitake mushrooms and cut into slices.

Fry in the wok at a high temperature together with 1 tablespoon cashew nut. Add 2 cups mung bean sprouts and add seasoning sauce and 60 ml vegetable stock.

Season with a little lemon juice, ginger, a pinch of unrefined cane sugar and Herbamare Spicy sea salt.

Now add the tofu. Toss briefly with the rest of the ingredients and serve on rice.

BioSnacky Stuffed mushroom heads on alfalfa sprout salad
Ingredients and preparation:

Let 2 tbs of BioSnacky� Alfalfa seeds germinate for 6-8 days.

Clean and wash 20 medium-sized, fresh mushrooms and twist off the stems. Dice the mushroom stems, 50 g of leek, 1 tomato, 1 onion and 1 garlic clove and mix with 1 tbs of alfalfa sprouts.

Whisk 1 egg yolk with Quark cheese, season to taste with thyme, oregano, rosemary, sage and Herbamare� sea salt and add to vegetable-sprout mixture.

Mix well.

Stuff mushrooms with this mixture and place them on a baking tray.
Pour 1 cup of white wine across the baking tray and grill for approx. 8 min at 200�C (400�F).

For the dressing:
In a bowl, stir 1 small, diced French shallot, 1 chopped garlic clove, 1 tbs of chopped, roasted pine nuts, 1 tsp of parmesan cheese, the juice of 1 lime, 3 tbs of olive oil, 1 tsp of sugar, 3 tbs of water and 3 tbs of balsamic vinegar into a marinade, season to taste with Herbamare� Original aromatic sea salt.

Finally, carefully fold in the alfalfa seeds.
Arrange the sprout salad on four plates, place the grilled mushroom heads on top and serve immediately.

BioSnacky Asparagus on sprouts with a hazelnut crust
Ingredients and preparation:

Let 4 tbs of BioSnacky� Mild-Aromatic mix germinate for 3-5 days.

Wash and peel 800 g of fresh whole asparagus and cook al dente in salt water with 1 tbs of sugar, 1 tsp of butter and 2 tbs of lemon.

Dice 1 onion and fry in a pan until glazed, add sprouts and season to taste with Herbamare� Original sea salt, some lemon juice and vegetable stock.

Arrange the sprout vegetables on plates and place the cooked asparagus on top.

Brown 2 tbs of butter with 4 tbs of ground hazelnuts in a pan and distribute across the asparagus.

Briefly grill in the oven, then garnish with fresh herbs, cherry tomatoes and lemon slice.

Serve with new potatoes on the side.

		BioSnacky Recipes Sprouts and shoots can be enjoyed in a number of ways in both hot and cold dishes. Use your shoots on bread, toss into salads, fry gently in olive oil when preparing tasting casseroles, pancakes, omelettes or rissoles; add to soups, dips, muesli or simply stir into all kinds of pasta, rice, vegetable, fish and meat dishes. Or why not try one of the recipes below? BioSnacky Bruschetta BioSnacky Stir-fry sprouts BioSnacky Stuffed mushroom heads on alfalfa sprout salad BioSnacky Asparagus on sprouts with a hazelnut crust BioSnacky Bruschetta with fresh shoots Ingredients and preparation: Makes 10 slices 1-1/2 tablespoons each of BioSnacky� Mung beans and Little radish seeds (allow to germinate for 4-5 days). 10 wholewheat baguette slices, placed on an oven tray, sprinkled with olive oil and baked in the oven for a few minutes at 200�C (400�F) until crisp. In the meantime, wash, core and dice 3 tomatoes. Chop one garlic clove and combine with 3 tablespoons of olive oil, the diced tomatoes and sprouts. Season with Herbamare� sea salt and chopped basil. Spread the mixture over the still-warm baguette slices. Serve immediately. BioSnacky Stir-fry sprouts Ingredients and preparation: 2 tablespoons BioSnacky� Mung bean seeds (allow to germinate for 4-5 days). Dice 200g natural tofu, season it with Herbamare� Spicy aromatic sea salt and fry in the wok in 2 tablespoons soya oil at a strong heat. Keep warm. Dice 1 yellow pepper, 1 red pepper and 1 onion. Wash 100g leeks and 5 mushrooms or shiitake mushrooms and cut into slices. Fry in the wok at a high temperature together with 1 tablespoon cashew nut. Add 2 cups mung bean sprouts and add seasoning sauce and 60 ml vegetable stock. Season with a little lemon juice, ginger, a pinch of unrefined cane sugar and Herbamare Spicy sea salt. Now add the tofu. Toss briefly with the rest of the ingredients and serve on rice. BioSnacky Stuffed mushroom heads on alfalfa sprout salad Ingredients and preparation: Let 2 tbs of BioSnacky� Alfalfa seeds germinate for 6-8 days. Clean and wash 20 medium-sized, fresh mushrooms and twist off the stems. Dice the mushroom stems, 50 g of leek, 1 tomato, 1 onion and 1 garlic clove and mix with 1 tbs of alfalfa sprouts. Whisk 1 egg yolk with Quark cheese, season to taste with thyme, oregano, rosemary, sage and Herbamare� sea salt and add to vegetable-sprout mixture. Mix well. Stuff mushrooms with this mixture and place them on a baking tray. Pour 1 cup of white wine across the baking tray and grill for approx. 8 min at 200�C (400�F). For the dressing: In a bowl, stir 1 small, diced French shallot, 1 chopped garlic clove, 1 tbs of chopped, roasted pine nuts, 1 tsp of parmesan cheese, the juice of 1 lime, 3 tbs of olive oil, 1 tsp of sugar, 3 tbs of water and 3 tbs of balsamic vinegar into a marinade, season to taste with Herbamare� Original aromatic sea salt. Finally, carefully fold in the alfalfa seeds. Arrange the sprout salad on four plates, place the grilled mushroom heads on top and serve immediately. BioSnacky Asparagus on sprouts with a hazelnut crust Ingredients and preparation: Let 4 tbs of BioSnacky� Mild-Aromatic mix germinate for 3-5 days. Wash and peel 800 g of fresh whole asparagus and cook al dente in salt water with 1 tbs of sugar, 1 tsp of butter and 2 tbs of lemon. Dice 1 onion and fry in a pan until glazed, add sprouts and season to taste with Herbamare� Original sea salt, some lemon juice and vegetable stock. Arrange the sprout vegetables on plates and place the cooked asparagus on top. Brown 2 tbs of butter with 4 tbs of ground hazelnuts in a pan and distribute across the asparagus. Briefly grill in the oven, then garnish with fresh herbs, cherry tomatoes and lemon slice. Serve with new potatoes on the side.