• 1 orange, red, or yellow bell pepper, chopped
  • 1/2 sweet onion, chopped
  • 1 cup broccoli, cut into bite-size pieces
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 13.5-ounce can diced tomatoes
  • 1 ½ cups sprouted chickpeas
  • 1/2 cup coconut milk
  • 1-3 tablespoons curry powder, to taste
  • 1/2 tablespoon cumin or to taste
  • 1 teaspoon red pepper flakes or to taste
  • 1-2 teaspoons of salt and black pepper, to taste
  • 4 cups pre-cooked brown rice


  1. Add a few tablespoons of water or 1 tablespoon of oil, to a hot skillet.
  2. Add all chopped vegetables, ginger, and garlic to the skillet, and sauté for 5-7 minutes, stirring often until the vegetables are colorful and the onion is translucent.
  3. Add curry powder, cumin, and red pepper flakes and cook for one minute more.
  4. Add diced tomatoes, salt, and pepper, and cook for 10-12 minutes, until the vegetables are tender and flavors have developed.
  5. Remove from direct heat and stir in coconut milk. Taste for salt and pepper and add more, if needed.


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Sprouted Hummus with Garlic and Chiles Recipe


1/2 cup Garbanzo Beans

1 clove garlic

1 minced serrano pepper, optional

3 tablespoons fresh lemon juice

1 teaspoon unrefined sea salt

2 tablespoons sesame tahini

1/2 cup extra virgin olive oil (see sources)



Rinse the garbanzo beans, and pick out any loose bits of debris. Place them in a bowl, and cover them with warm water by two inches.

Cover, and allow them to soak at least 18 and up to 24 hours. Drain the beans and rinse them well.

Pour the beans into a fine-mesh sieve or into a sprouting jar (available here). Rinse and drain the beans two to three times a day for two to three days, or until the sprouts barely emerges from the tip of the bean.

Rinse the beans well, and pour them into a medium saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium and continue simmering the beans for 1 1/2 hours, or until tender. Drain and rinse well in cold water.

Slip the papery skin that envelops the garbanzo beans off, and place the beans into the basin of a food processor. Add the garlic, serrano pepper, lemon juice, salt and tahini. Pulse for ten seconds until the ingredients are loosely blended.

Pour the olive oil into the feeder tube, so it drips into the basin of the food processor in a slow and thin stream, and process until the olive oil is spent and the hummus is well-emulsified. Serve immediately, or spoon into an airtight container. It will keep in the fridge about a week.


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Spiced Sprouted Beans in Mustard Sauce


2 Tbs. cooking oil

1 Tbs. mustard seed

1 tsp. cumin

1/4 tsp. cayenne pepper (optional)

1 tsp. ginger - minced or 1/4 tsp. powdered

1 tsp. honey or sugar

salt to taste

1 large onion - chopped

2 cups bean sprouts - like Mung Bean or any other mix of beans

1/4 cup prepared mustard

3 Tbs. stock or broth



Heat wok or pan for 1 minute on high. Add the oil and heat until smoking.

Add the mustard seeds. Cover the pan - the seeds will pop.

Once the seeds stop popping uncover the pan and add the cumin powder, cayenne pepper, ginger, salt, and honey.

Reduce heat to medium and stir for 1 minute.

Add the chopped onion and stir fry for 2 - 3 minutes.

Add the Sprouts and stock or broth - simmer for 5 minutes.

Add the prepared mustard and cook for 1 more minute. Serve over rice or noodles.

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Sprouted Adzuki Bean and Rice Salad


1 cup of Sprouted Rice

1 cup of Sprouted Adzuki Beans

2 large carrots, sliced into quarters and then chopped into 1/4 inch pieces

1 zucchini, quartered and sliced into 1/2 inch pieces

8 ounces Bella Mushrooms, sliced and quartered

1 small bunch of broccoli, cut into small florets

1 teaspoon olive oil

2 teaspoons Zatar (a spice blend containing sumac, thyme, white sesame seeds, and salt)

1 cup of fresh cilantro leaves, chopped into small pieces with herb scissors or a knife

Salt and Pepper to taste



Cook the Adzuki beans according to the directions (30-35 minutes). Set aside

Cook the rice according to the directions (25 minutes). Set aside.

Using a Misto filled with olive oil, spray a large non-stick frying pan with the oil. Add the carrots, spray the carrots with the Misto and saute for approximately 7-8 minutes on medium heat. Add the Zatar, broccoli florets, diced zucchini and 1/4 cups of water and saute for about 10 minutes until the vegetables are just slightly softened.

In a small frying pan, place the diced mushrooms, 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper, and saute on medium-high until browned but still firm – about 6-7 minutes.

In a large salad bowl, combine the vegetables, beans, and rice and blend.

Add the cilantro and blend. Salt and pepper to taste.

Serve warm or store in the refrigerator until ready to serve as this salad is equally delicious at room temperature.

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