Healthy Sprouts

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Oysters Kilpatrick
Oysters Kilpatrick, sometimes also called Oysters Kirkpatrick, are a precious starter or appetizer. Where the tasty... »
Coriander, Cilantro
Coriander (Coriandrum sativum), also called Cilantro, divides human kind in half. As some people are really crazy... »
Red Lentils
Red Lentils, the seeds of Lens culinaris, are one of the eldest crops cultivated by human kind. Since the beginning of... »
Mexican Scrambled Eggs
Mexican scrambled eggs, in Mexico called Huevos a la mexicana, are a traditional breakfast in Mexico. Mandatory,... »
Parmesan, Parmigiano Reggiano
© The Foodist Parmesan, in it´s country of origin Italy called Parmigiano Reggiano, is an extra hard Italian cheese... »
Arabic Lentil Soup
The recipe for our Arabic lentil soup comes from Kuwait, where it`s called Shourabat Adas, but the oriental tomato... »
Armenian Dolma Recipe
Dolma is the topic for stuffed vegetable dishes, very popular in Turkey, Greece, some East European countries, in... »
Baharat
Baharat, an Arabic spice blend, is as widely used in Arabic cuisines, like curry or garam masala in India. Baharat... »
Grape Leaves
Grape leaves, the leaves of the common grape vine (Vitis vinifera) are widely used in the cuisines of Turkey,... »
Lecsó Recipe
Lecsó is a hearty bellpepper stew, originated from Hungary, but also well-liked in Poland, Czech, Slovakia,... »
Japanese Curry Recipe
Even if Japanese curry is one of the most favourite dishes in Japan and sometimes seen as something like a national... »
Thai Chili Fish Sauce
Thai Chili Fish Sauce, in Thailand called Prik Nam Pla, is the most import side dish or condiment in the Thai... »
Pineapple Chicken Salad
Our recipe for pineapple chicken salad is a quite enriched version, as we also used champignons and mandarins and... »
Bonito Flakes Katsuobushi
Katsuobushi, dried Bonito flakes are an essential ingredient in japanese cooking, especially to prepare Dashi, a... »
Sichuan Pepper (Szechuan Pepper)
Sichuan Pepper, also written Szechuan pepper or Szechwan pepper, named after the chinese province Szechuan... »
Shiitake Dashi Recipe
Dashi, like Shiitake Dashi, a soup or cooking stock is one of the key ingredients in Japanese cuisine and... »
Brown Lentil Soup
Brown Lentil Soup a classical, rustic recipe from Germany, is probably better called a stew, than a soup, but... »
Loomi Black Lime
It needed a while, until we could find out, that Loomi is just a sundried black lime, frequently used in arabic... »
Roast Potatoes Recipe
Roast Potatoes, also called home fries or fried potatoes, aren´t just a well-liked side dish, they can also be... »
Cordon Bleu Recipe
Even if the name Cordon Bleu is French and means blue ribbon, the recipe is most likely originated from... »

Cress (Lepidium sativum)

Jun 112011

Garden cress (Lepidium sativum) is most probably originated in Persia (Iraq). As cress is quite easy to plant and because the sprouts are high in vitamins and minerals, cress conquered the cuisines of the world very early. In Europe garden cress is known since the 8. century and it is a highly appreciated supplier of
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Alfalfa Sprouts (Medicago sativa)

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Mar 172011

Alfalfa (Medicago sativa) is a plant from the pea family (Fabaceae). Fully grown plants are widely used as animal food, but the alfalfa sprouts are a delicious ingredient in many cuisines of the world. The healthy sprouts are full of vitamins and minerals and their nutty flavour hamonises perfectly with cheese. Alfalfa sprouts are a
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Daikon Sprouts, Kaiware sprouts

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Sep 292010

Daikon sprouts, often called Kaiware sprouts are the shoots of the Daikon radish (Raphanus sativus var. longipinnatus), a mild-flavored radish variety from East Asia. Daikon sprouts have a pungent, peppery radish taste and are used for sandwiches, salads, sushi and to garnish or stir-fry the sprouts, just for a few seconds as a wok vegetable.
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Snow Pea Sprouts Dou Miao

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Sep 172010

Snow Pea Sprouts, in China called Dou Miao, are the shoots of Pisum sativum var. macrocarpon, a plant from the Fabaceae (legume) family. Snow pea sprouts are widely used in asian cuisines for stir-fried dishes, soups and are also eaten raw in salads, on sandwiches or as a side dish. Pea shoots are low in
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Red Amaranth Sprouts Amaranthus blitum

Healthy Sprouts, Vegetables No Responses »

Sep 112010

We´ve been magically drawn by the beautiful and colorful, red Amaranth sprouts (Amaranthus blitum) and as we already used Amaranth leaves and been delighted by their taste, we had to try this attractive sprouts as well. The taste is sweet and so the red sprouts can also be used for desserts as well as for
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