Sprouted Quinoa Tabbouleh with Feta
Ingredients
- 1 cup Organic Sprouted Quinoa
- sea salt and black pepper
- 1/4 cup freshly squeezed organic lemon juice (2 large lemons)
- 1/4 cup good olive oil
- 1 cup organic scallions, thinly sliced (white & green parts)
- 1 cup fresh organic mint leaves, chopped
- 1 cup fresh organic flat-leaf parsley, chopped
- 1 organic English cucumber, unpeeled, seeded and diced
- 2 cups organic cherry tomatoes, halved
- 2 cups crumbled feta (8 oz.)
Servings:
Units:
Instructions
- Pour 2 cups of filtered water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon sea salt. Lower heat to simmer, cover and cook for 15 minutes until the grains are tender. Drain well and place in a bowl. Immediately add the lemon juice, olive oil, and 1 teaspoon of sea salt.
- In a large bowl combine the scallions, mint, parsley, cucumber, tomatoes, and ½-1 teaspoon black pepper. Add the quinoa and mix well.
- Fold in feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
Share this Recipe
Lemony Sprouted Chickpea (Garbanzo Bean) Cake
Ingredients
- 16 oz TYH sprouted organic garbanzo beans, cooked and drained
- 4 tablespoons organic lemon juice
- 1/4 cup Olive or avocado oil
- 2 teaspoons grated lemon zest
- 2 organic or pastured egg yolks
- 2/3 cup TYH sprouted organic flour (your choice)
- 1 cup organic sugar or Lakanto
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 2 organic or pastured egg whites
- 1/8 teaspoon cream of tartar
- 2 tablespoons freshly squeezed organic lemon juice
- organic powdered sugar or Lakanto
Servings:
Units:
Instructions
- Preheat oven to 350 degrees.
- Grease and lightly flour 2 8-inch round cake pans.
- In a blender or food processor, puree chickpeas (garbanzos) with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn mixture into a large bowl.
- In a medium bowl, combine flour, ½ cup sugar, baking powder, and salt. Stir to blend. Add to pureed chickpea mixture and mix well.
- In another medium bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining ½ cup sugar slowly, beating until whites form peaks that are stiff but not dry.
- Fold beaten egg whites into chickpea mixture.
- Pour batter into the prepared pans and bake 30-35 minutes or until a toothpick inserted into center comes out clean.
- Cool 10 minutes on a wire rack, then turn cake out of pans and cool completely.
- Drizzle 1 tablespoon lemon juice over each round and sprinkle tops with powdered sugar. May stack layers if you want.
Share this Recipe
334-584-7875
