This slightly neglected raw material can shine not only on the Czech but also on the world scene. Finally, see for yourself.
Salad with cod
Preparation: 30 minutes
150 g of sprouted legumes
1 small red onion
½ cucumbers
1 carrot
2 a handful of smooths of parsley
1 pomegranate
a handful of peanuts
bark of ½ lemon
600 g of cod
2 tablespoons of olive oil
salt
DRESSING:
60 ml olive oil
1 teaspoon of honey
½ lemon juice
½ teaspoon of crushed Roman cumin
¼ teaspoon chilli flakes
salt and pepper
1. Pour the sprouted legumes into a bowl and pour over almost boiling water. Let stand for 5 minutes, strain them and allow to dry.
2. Cut the vegetables, remove the seeds from the pomegranate, chop the peanuts and mix lightly. Put all the ingredients on the dressing glass, close and shake for a minute to connect the dressing. Stir it into the salad just before serving.
3. Roast the salted cod from both sides in oil. Chopped parsley and mix with lemon bark. In the mixture, wrap the finished fish and serve it with salad.
Fried vegetables with a germinated mung
For this type of food you will use the vegetables that you have at hand. It tastes great with or without meat.
Preparation: 30 minutes
after ½ red and yellow peppers
150 g broccoli
1 carrot
handful of sugar peas
3 handfuls of germinated mung
1 beef steak
rice to serve
Sauce:
1 tablespoon of corn starch
3 tablespoons of soy sauce
3 tablespoons of dessert wine
1 tablespoon of oyster sauce
150 ml of water
1 clove of garlic
2 cm of fresh ginger
1 teaspoon of honey
½ teaspoon of spices five scents
2 tablespoons of oil
1. Put the rice. Cut all vegetables into pieces of bite size. Press the garlic, grate the ginger finely. Cut the meat into strips and mix with starch. Mix soy and oyster sauce with wine, honey, spices and water.
2. In a pan, heat the oil, fry the meat, remove, then fry the garlic with ginger, gradually add vegetables and sugar peas. Add the sauce, meat and cook for a few minutes to thicken the sauce. Finally, pour the sprouts and serve with rice.
Germ soup
The lens was our first choice, but there would also be a mung beans or chickpeas.
Preparation: 40 minutes
250 g of sprouted lenses or mix of different lenses
2 carrots
1 onion
2 garlic cloves
3 stems of celery celery
2 handfuls of curl
2 cm of fresh ginger
1.2 l of vegetable broth
2 tablespoons of oil
½ teaspoon curry
salt and pepper
Sprouts for decoration
pastry
1. Cut the onion into wedges, garlic, carrot and celery into thin slices and curls into pieces. In the pot, heat the oil and fry onion, garlic and ginger, then add the remaining vegetables and fry it until golden brown. Pour in the broth, salt, pepper and cook,
When the vegetables soften.
2. Finally pour the sprouted lentils, curry and cook for more than 5 minutes. Serve with sprouts and pastries.
Of course, you need the whole grain to germinate the lens. For green or black it will not be a problem, be careful for red. Usually it is sold, after that all you need to look for a little on the shelf.
Avocado sandwich with a germinated chickpea
Give him the saturation of the germinated chickpeas and a flair with a cream basil dressing.
Preparation: 20 minutes | soaking cashew 6 hours
4 slices of good bread
1 mature avocado
½ lemon
a handful of sprouted chickpeas
tiny sprouts for decoration
salt and pepper
Basil dressing:
a handful of cashew
½ bundle of fresh basil
lemon juice
1 clove of garlic
salt and pepper
1. Soak the cashew for six hours in cold water, then pour them off, rinse and mix with a little water, ragged basil leaves and garlic smooth. Season with salt, pepper and fine -tune lemon juice.
2. Crush the avocado with a fork with a little salt and lemon juice. Bake the slices of bread dry and spread with avocado. Sprinkle with a little basil dressing, sprinkle with sprouted chickpeas, small sprouts and serve.
Forget the password less is more. This is not true. Layer of chickpeas and small germs that can fit, and don’t even spare the basil into the dressing. It must be bright green, fragrant and delicate.
Source: Recipe magazine
