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”.

For One

  • 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
  • salt
  • pepper
  1. Cook soba for about 7-10 Min. Rinse well under cold water!
  2. Dice the beetroot and the avocado.
  3. Mix soba with olive oil and hummus, top with avocado, tuna, beetroot and sprouts.
  4. Season to taste with lemon juice, salt and pepper.

Sprouted Hummus

  • 200 g dried chickpeas
  • 1 big glass jar
  • muslin
  • 5 tbsp tahin
  • 2 tbsp sesam oil
  • juice of 1 lemon
  • 3 garlic cloves
  • 1 tsp cumin
  • salt and pepper
  1. Soak your chickpeas over night.
  2. 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.
  3. Rinse your jar 2 times a day.
  4. Wait 3-8 days for your peas to sprout.
  5. Top the chickpeas with water and cook them for about 15 Min.
  6. Place them in a blender with the rest of the ingredients and mix until smooth.

Notes

Created - Vor 2 Monaten

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