About planting seeds and sprouting: Soba with sprouted hummus, avocado, beetroot and tuna
Life is like nature. Weather changes from snowy to sunny, from cold to warm; there are rainy days but also sunny ones, you plant seeds and see them grow. It’s the same with us. Without water you won’t have a good harvest, so just take the (rainy) days as they are and be happy when the sun comes out again. By the way, I also love dull days because I can stay at home, being creative, reading and working on lifelong plans :) It’s just like this I am exceedlingly happy when I see the spring getting up from hibernation. I even transformed my room into a “greenhouse” with sprouting glasses, flowers and herbs making me smile every day when I can observe their growth. This weeks little wisdom: “Don’t judge each day by the harvest you reap but by the seeds that you plant”.
- 100 g soba noodles
- 1 cooked beetroot
- 1/2 avocado
- a small tuna tin
- 2 tbsp sprouted hummus (see recipe below)
- sprouts for topping
- 1 tsp olive oil
- 1/2 lemon
- Cook soba for about 7-10 Min. Rinse well under cold water!
- Dice the beetroot and the avocado.
- Mix soba with olive oil and hummus, top with avocado, tuna, beetroot and sprouts.
- Season to taste with lemon juice, salt and pepper.
- 200 g dried chickpeas
- 1 big glass jar
- 5 tbsp tahin
- 2 tbsp sesam oil
- juice of 1 lemon
- 3 garlic cloves
- 1 tsp cumin
- salt and pepper
- Soak your chickpeas over night.
- Drain the water away and close your jar with a piece of muslin. Prop the jar with the open in facing down at a 45° angle allowing to drip of water.
- Rinse your jar 2 times a day.
- Wait 3-8 days for your peas to sprout.
- Top the chickpeas with water and cook them for about 15 Min.
- Place them in a blender with the rest of the ingredients and mix until smooth.
Created - Vor 2 Monaten
This post has - 8 Anmerkungen