Living foods Living foods



Recipe suggestions

Bio sunflower sprout:

150 g-150 g alfalfa and radish sprout, 100g salad, 1 orange, 1glass of sour cream, 1/2 orange juice, 1 tsp. mustard, 1 teaspoon paprika, salt, 1 clove of garlic grated or pressed 50 g walnut, chives.
Mix together the sour cream with the orange juice, mustard, paprika, salt and garlic. Chop the other ingredients as necessary, stir together and pour the dressing on top. Leave to rest for a short time.

Bio radish sprout:

Two cups wheat sprouts, one cup sunflower sprouts, 3 apples, 1 tablespoon lemon juice, 2 bananas (sliced), 1 glass yoghurt, half cup sultanas/raisins. Mix together.
Eat immediately.

Bio cress sprout:

2 dried prunes, 1 dried apricot, 1 apple, 1 tbsp lemon juice, 1 tbsp wheat sprout, 1tbsp mixed sprout, 1tbsp alfalfa sprouts, 2-3 tbsp cream and walnuts.
Chop the dried fruit, grate the apple and add the finely-chopped the walnuts. Mix all the ingredients and eat immediately.

Bio red onion sprout:

400g cottage cheese, 1 tbsp tomato puree, 4 tbsp mixed sprouts, 1 clove pressed garlic, freshly ground black pepper, salt, 2 tbsp sesame oil, lettuce and a tomato.
Mix the cottage cheese with the tomato puree ad to the mixed sprouts. Finally pour on the sesame oil, and serve with the lettuce and tomatoes.

Red cabbage sprout:

3 cups grated radishes, 100 g sunflower sprouts, 1 grated apple, 100g wheat sprout, 2 tbsp lemon juice.
Mix all ingredients together and eat immediately.

Bio mustard sprout:

300-400g cabbage, 150 g carrot, 50-100 g bean sprout, 1egg yolk, 2 tsp lemon juice, 5 tbsp sunflower oil, 2 tbsp yoghurt, 1tsp mustard, freshly ground pepper, 3 tbsp alfalfa sprout, fresh parsley.
Mix the egg yolk with the lemon juice, oil, yoghurt, and mustard, season with pepper. Chop the cabbage and carrots and mix with the rest of the ingredients. Leave to stand for a short time.

Bio alfalfa sprout:

Slices of whole-meal bread, 200g-cheese spread, 100g alfalfa sprouts.
Spread the bread slices thickly with the cheese; heap generously with alfalfa sprout, season with mustard, serve with beetroot, sunflower seeds and mixed sprouts to your liking.