CHIVE - ALFALFA SPREAD

8 oz. cream cheese
1/2 cup chopped chives
1 tsp. french mustard
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup chopped Sunrise Farms alfalfa sprouts

Cream the cheese together with mustard, salt, and pepper.  Add chives and sprouts.  Chill, shape into long log and slice into rounds.

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TOMATO TUBS

3 large tomatoes
1 1/2 cups alfalfa sprouts
2 tablespoons chopped green onions
1 avacado chopped
1 tablespoon lemon juice
1 tablespoon salad oil
dash cayenne
salt
lettuce

Wash and stem tomatoes and cut in half lengthwise. Scoop out pulp and place in a blender. Add onions, avacado, lemon juice, salt, oil, and cayenne. Blend 10 seconds, pour into a bowl and fold in alfalfa sprouts. On individual salad plates, place each tomato half on a bed of lettuce. Fill tomato halves with alfalfa mixture and garnish with a sprinkle of alfalfa sprouts.

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SWISS EGGS

6 eggs, hard cooked
2 tsp. soft butter
1/4 cup grated swiss cheese
1/2 cup chopped Sunrise Farms alfalfa sprouts

Cut eggs in half lengthwise. Cream egg yolks with butter and grated cheese. Add sprouts, mix well and fill egg halves.  Garnish with paprika or a sprinkle of sprouts.

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TACO SALAD

1 large cream cheese (8oz)
1 small sour cream (3oz)
3 dashes worcestershire sauce
2 dashes of garlic salt

Mix together and spread on pizza pan.

Spread on the top:

Sunrise Farms Alfalfa sprouts

2 small diced tomatoes

1 small diced onion

10 oz. shredded cheese

1-8oz. bottle mild taco sauce.

Sunrise Farms Alfalfa sprouts are also excellent in sandwiches with cheese, tuna, or as a substitute and compliment to lettuce in any of your favorite dishes. Try our other sprout products such as Chinese bean sprouts, spicy sprouts, and our new Gourmet sprouts.

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Cucumber Spread

1 cucumber
2 tsp. chopped chives or grated onion
8 oz. cream cheese
1 tsp. salt
1/2 cup chopped Sunrise Farms Alfalfa Sprouts

Cut unpeeled cuke in half lengthwise.  Scoop out seeds and center pulp.  Grate remaining cuke on a coarse shredder.  Drain cucumber, grated, and mix with remaining ingredients.  Use on crackers or in sandwiches.

Makes about 2 cups.

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Sprout Curry
Makes 6 servings
Each serving equals one 5 A Day serving
Source: Produce for Better Health /International Sprout Growers Assoc.

Ingredients

1 tsp olive oil
1 large onion, finely chopped
1 Tbsp fresh thyme
1 Tbsp fresh basil
1 Tbsp curry powder
2 Tbsp water
4 cups total assorted sprouts: adzuki, Mung bean, lentil, pea, lima bean, gand arbanzo bean, plus a tiny bit of radish sprouts for zip

Heat oil in a deep pot and sauté onion with seasonings. Add 2 Tbsp of water and stir in sprouts. Turn heat up to high and cook for 5 minutes. Serve alongside grilled chicken and rice or add to your favorite sandwich.

Nutritional information per serving: Calories 85, Protein 6g, Fat 1g, Calories from Fat 13%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 10mg.

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Sprout Salad Pocket
Makes 4 servings
Each serving equals one 5 A Day serving
Source: Produce for Better Health/International Sprout Growers Association

Ingredients

4 medium pocket breads
8 tsp fat-free mayonnaise
1 cucumber, thinly sliced
1 medium tomato, sliced
½ cup alfalfa sprouts
½ cup radish sprouts
½ cup lentil sprouts
½ cup pea sprouts

Spread both insides of halved pocket bread with mayonnaise. Arrange layers of vegetables on both sides and stuff the middle with mixed sprouts.

Nutritional information per serving: Calories 209, Protein 7g, Fat 2g, Calories from Fat 8%, Cholesterol 1mg, Carbohydrates 42g, Fiber 4g, Sodium 380mg.

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Eat-it-all Beach Salad
Makes 1 serving
Each serving equals one 5 A Day serving
Source: Produce for Better Health/International Sprout Growers Association

Ingredients

1 green pepper
¼ cup sprouts
1 small tomato
2 Tbsp non-fat lemon yogurt
1 tsp wheat germ
¼ cup cucumber, diced
¼ cup small summer squash, diced

Slice top off pepper and save top. Clean out membrane and seeds from inside. Combine sprouts, tomato, cucumber and summer squash. Mix wheat germ with yogurt and toss with salad mixture. Pack into green pepper. Replace top and chill.

Nutritional information per serving: Calories 128, Protein 7g, Fat 1g, Calories from Fat 8%, Cholesterol 0mg, Carbohydrates 27g, Fiber 1g, Sodium 43mg.

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Sprouts and Spinach Salad
Makes 4 servings
Each serving equals one 5 A Day serving
Source: International Sprout Growers Association

Ingredients

1 cup buckwheat sprouts
1 cup Alfalfa sprouts
2 cups spinach, washed and torn in bite size pieces
½ small red onion, thinly sliced
1 cup sliced fresh mushrooms
½ cup croutons
4 Tbsp lemon juice, fresh

Toss together and serve with lemon juice.

Nutritional information per serving: Calories 184, Protein 11g, Fat 6g, Calories from Fat 29%, Cholesterol 0mg, Carbohydrates 25g, Fiber 2g, Sodium 347mg.

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Asian Cole Slaw
Makes 8 servings
Each serving equals one 5 A Day serving
Source: Frieda’s, Inc.

Ingredients

3 cups Napa cabbage, sliced
1½ cups carrot, shredded
1 cup fresh bean sprouts, cut up
Half of 15-oz. can bamboo shoots, drained
2 tbsp sesame oil or salad oil
1 tbsp sesame seeds
1 tsp sugar
1/8 tsp salt
1/8 tsp pepper

In a large bowl, toss together Napa cabbage, shredded carrot, bean sprouts, and bamboo shoots till well mixed.

For dressing, in a shaker jar, combine remaining ingredients. Shake well; pour over salad, and toss well.

Note: For a delicious Chinese chicken salad, add 3 cups cooked, shredded chicken breast to salad.

Nutritional information per serving: Calories 148, Protein 22g, Fat 4g, Calories from Fat 25%, Cholesterol 49mg, Carbohydrates 5g, Fiber 1g, Sodium 99mg.

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Sprout Omelet
Makes 2 servings
Each serving equals one 5 A Day serving
Source: International Sprout Growers Association

Ingredients

1 cup Mung bean sprouts
½ cup bell pepper, diced
¼ cup green onion, diced
2/3 cup mushrooms, sliced
¼ cup water chestnuts, diced
1 cup egg substitute
¼ cup skim milk
2 tsp vegetable oil

In an omelet pan, sauté vegetables and bean sprouts in oil for 3-5 minutes. Remove vegetables and place on a warm plate. Whip together the egg substitute milk Pour egg mixture into the omelet pan and cook on both sides. Place vegetables in center and fold omelet over.

If using alfalfa sprouts, sauté the vegetable 1 to 3 minutes before adding the alfalfa sprouts so that they cook for only 2 minutes. Cooking alfalfa sprouts changes their taste in an interesting way.

Nutritional information per serving:  Calories 166, Protein 16g, Fat 5g, Calories from Fat 26%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 277mg.

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Click the label to read detailed information on each sprout