Snacksprouts Recipes

SNACK SPROUTS

Snack Sprouts image

Make and share this Snack Sprouts recipe from Food.com.

Provided by Sharon123

Categories Lunch/Snacks

Time P3DT10m

Yield 3/4 cup

Number Of Ingredients 5

Ingredients

1/2 cup lentils
2 tablespoons onion powder
1 teaspoon garlic powder
2 tablespoons tamari soy sauce
1 pinch cayenne pepper (optional)

Steps:

Soak 1/2 cup lentils 8 to 12 hours, drain.
Sprout 3-5 days.
Rinse 2 times daily, grow until the length of shoots equals the seed length.
Place sprouts in a bowl and mix in 2 tbs onion powder, 1 teaspoons garlic powder, 2 tbs tamari soy sauce and a pinch of cayenne pepper (if desired).
Spread out thinly on a baking tray, and bake at 250°F until brittle and crispy, which takes about 1 hour.
Alternatively, the snack sprouts can be dried in a food dehydrator.
When the sprouts have dried out, store in a container with a lid, which will keep them dry and crisp. Enjoy!

Nutrition Facts : Calories 258.4, Fat 0.8, SaturatedFat 0.1, Sodium 2699.8, Carbohydrate 46.8, Fiber 14, Sugar 4.5, Protein 19.6

BEEF STIR FRY WITH ALFALFA SPROUTS RECIPE

Beef Stir Fry with Alfalfa Sprouts Recipe image

Looking for uses for sprouts? Check out these alfalfa sprouts recipes for the best way to use them in your next meal or snack.

Provided by Ellen Christian

Categories recipe

Time 40m

Number Of Ingredients 15

Ingredients

1/4 cup sodium soy sauce
1 tablespoon honey
2 teaspoons sesame oil
3 garlic cloves, minced
1/8 teaspoon ground ginger
1/2 pound boneless beef sirloin steak, thinly sliced
4-1/2 teaspoons cornstarch
1/2 cup beef broth
1-1/2 teaspoons oil, divided
1 small orange pepper, cut into chunks
1 small yellow pepper, cut into chunks
1 cup of broccoli florets
1 small zucchini, julienned
1/2 cup bean sprouts, rinsed
Hot cooked rice

Steps:

Mix the first five ingredients. Place beef in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
In a different bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain and discard marinade from beef. In a large nonstick skillet cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm.
In the same pan, stir-fry peppers in remaining oil for 2 minutes. Add broccoli; cook 2-3 minutes longer. Add zucchini; stir-fry for 1 minute. Stir in bean sprouts and heat through.
Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice

Nutrition Facts : Calories 309 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1040 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

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