Sunflower Sprouts for an Empowered Life

Sunflower SproutsSunflower sprouts are so yummy they deserve a post and picture all of their own!  This is my first sunflower sprouting attempt and I am already hooked.  I have been eating sunflower sprouts and microgreens for many years but after meeting the compost chick at the Sandy Springs Farmers Market, I was inspired to try growing them myself.  I bought a quality little bag of worm castings (basically compost) and some of sunflower seeds from her booth at the farmers market and I am off to the races.  Soak the seeds overnight, mix with compost and soil, place in flat or in something that drains and keep misting.  5 days later…sunflower sprouts!    Go to:  http://www.skolexbiotechnologies.com/

These little guys pack a big punch for such a delicate little sprout.  They are full of antioxidants, of course, but also contain a powerful source of protein as well as many vitamins and minerals that have enzymes to help with inflammatory conditions and are alkalizing to the body!  Toss them in a salad, smoothie or just eat them right out of the sprouting container! Eat em up and enjoy your new empowered life!  cheers, MMM

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Savory Chicken Sliders with Spicy Chipotle Sauce

IMG_2291
Savory Chicken Sliders with Spicy Chipotle Sauce
1 pound ground chicken
2 garlic cloves, minced
1 cup finely chopped baby spinach
¼ cup ground raw sunflower seeds
¼ cup finely chopped parsley
1 teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon freshly ground pepper

In large mixing bowl, combine ground chicken, garlic, spinach, ground sunflower seeds, parsley, cumin, sea salt and pepper. Mix ingredients together by hand until well combined. Shape mixture into small patties and place on hot grill or in an oiled cast iron skillet. Cook for about 5 minutes on each side or until clear juices appear.
Place on favorite toasted bun and serve with Spicy Chipotle Sauce.

Spicy Chipotle Sauce
7 ounce can chipotle peppers in adobo sauce
1 cup plain Greek yogurt
2 tablespoons chopped fresh parsley

In food processor, puree chipotle peppers until smooth. Measure 2 tablespoons of puree and store remaining chipotle puree in separate container in the refrigerator. Combine yogurt, 2 tablespoons of chipotle puree, and parsley and stir until blended.

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This is the kind of delicious fare we show you how to make at “Cocktails in the Garden” every Thursday evening at the Atlanta Botanical Garden. Join us in the Edible Garden for Garden Chef demos between 7-9 pm for an entertaining and tasty experience!

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Kale Pesto and Avocado Bruschetta

Kale Pesto

Kale Pesto and Avocado Bruschetta
2 cloves garlic, peeled
15 fresh basil leaves
1 cup fresh kale leaves, stems removed
¼ cup pine nuts
¼ cup goat cheese
1 tablespoon extra-virgin olive oil
Sea salt and pepper to taste
Sliced sprouted grain bread, quartered and toasted
Avocado slices
Basil or arugula leaves to garnish

To make pesto, pulse each ingredient in food processor starting with garlic and continue with pine nuts, basil, kale, olive oil, goat cheese and salt and pepper to taste.

Spread pesto on toasted sprouted grain bread toast points. Top each with a slice of avocado and garnish with small basil or arugula leaf.

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Another Atlanta Botanical Garden hit!  We made this amazing Kale Pesto and served it on toasted sprouted grain bread topped with avocado.  This is quick and easy to make and full of those gorgeous Superfoods that we all crave!  Perfect to serve at your next dinner party or to pull together when friends stop by.  Hopefully, they will bring the wine… Cheers, Megan

 

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Radish and Endive Raw Spring Salad

Endive

Radish and Endive Raw Spring Salad
3 heads red or white California endive (On-deeve) with leaves separated and chopped
10 radishes, thinly sliced
2 scallions, chopped
1 avocado, diced
2 tablespoons fresh squeezed lemon juice
¼ teaspoon sea salt
Fresh cracked pepper to taste

In large salad bowl, combine chopped endive, sliced radishes, chopped scallions and diced avocado. Gently mix together. Add 2 tablespoons fresh lemon juice and season with ¼ teaspoon sea salt and fresh cracked pepper to taste and toss to serve.

Serves 4
Prep time: 10 minutes

 

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This is one of the best delicious raw salads yet!  You may have seen this recipe last spring in the Atlanta Journal Constitution and it’s time for a refresher.  Our generous friends at California Endive sent us a beautiful bounty and we certainly know exactly what to do with endive!  Pronounced ON-DEEVE, these long legged beauties pack a super powerful punch on the antioxidant front as well as having a delightful and delicious fresh produce crunch and flavor.  Use them in place of crackers or chips in your favorite dip or hummus or use them as a little “boat” to carry your smoked salmon or favorite appetizer.  You can also serve them grilled or just tossed into a salad of their own.

Keeping it healthy…Cheers, Megan

 

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Smoothie a la Açaí

Sambie Smoothie
Smoothie a la Acai
1 cup coconut or almond milk beverage
1 packet Sambazon Unsweetened Pure Açaí Berry puree
1 cup fresh baby spinach and/or kale greens
1/2 cup fresh or frozen pineapple
1/2 cup fresh or frozen berries
1/2 frozen banana
1 scoop plain pea or rice protein powder
1 tablespoon coconut butter
1 tablespoon chia seeds
1/4 cup ice (optional)

Combine ingredients in blender until smooth consistency.

This smoothie is packed with antioxidants and loaded with all the good stuff including healthy fats, protein and vitamins. Insert Sambazon Pure Açaí Berry to the mix and you have just upped the “anti to your oxidants!” This smoothie will keep you satisfied for hours and will give you all the nutrition you can pack into a quick and healthy meal. Go ahead and start your day with a loaded blender of nutrition. Cheers! MMM

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