BC Living
You’ve Gotta Try This in November 2024
Thankful For BC Farmers This Thanksgiving
Gut Healthy Recipes
5 Tips to Prevent Muscle and Joint Pain When Working a Desk Job
Skincare Products for Fall
Exploring the Benefits of Cold Therapy
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Where to Eat, Stay and Storm-Watch in Tofino
A Relaxing Getaway to the Sunshine Coast
Exploring Vancouver’s Top Wellness Spas
B.C. Adventures: Our Picks for November
Fall Movie and Book Recommendations for Cozy Nights In
Cirque Du Soleil
Elevated performance in elegant form: the next generation of Audi Canada
How to Transition Your Skincare From Summer to Fall
Shopping for Wellness: Essential Products for Relaxation
Sponsored Content
Local chefs put a spin on popular dishes with the addition of Eatmore Sprouts & Greens
Sprouts are no longer your grandma’s go-to sandwich topper. Now-a-days top chefs are experimenting with these flavour packed little greens and putting them in high-end dishes, loving the complexity in taste yet simplicity of application. At home you can incorporate them into any recipe; blend them, cook them, add them to sauces, burgers, sandwiches and casseroles, they make healthy treats tasty, and not-so-healthy salads healthy.
Eatmore Sprouts & Greens, Canada’s largest certified organic sprout company, is located in the abundant Comox Valley, on Vancouver Island. Eatmore provides certified organic sprouts and greens year-round throughout Western Canada. It offers a variety of packaged sprouts from alfalfa, to pea shoots, mixed beans and sunflower greens. They can be found in your favourite local grocery stores throughout British Columbia.
Imagine eating a handful of broccoli sprouts and getting just as much, if not more, nutrients as a full head of broccoli! These tiny little sprouts and greens are healthy made simple and bring a complex new flavour to old standby dishes.
Try the crunchy earthiness of the mixed beans, the soft texture of sunflower greens or the slight tang of the pea shoots, to complement other ingredients and spices, creating complex new flavours for your dishes.
With recipes that span from curry to smoothies to burgers to salsas, there is no limit to what can be done with just a few sprouts and a little imagination. Try these five recipes for an idea of the taste and versatility Eatmore Sprouts offers your family.
Eatmore’s mixed beans give this curry taste, texture and nutrition. Renowned Chef Ronald St. Pierre of Locals Restaurant in the Comox Valley offers his Indian Sprouted Beans Curry recipe. Locals is the first restaurant in B.C. to earn the top LEAF award.
Ingredients 45 ml Olive oil 30ml Whole cumin seed 30ml whole mustard seed 1.5 kg diced onions 250 ml fresh minced garlic 175 ml minced ginger root 15 ml. Ground chili flake 75 ml ground roasted cumin seed 75 ml ground roasted coriander Seed 15 ml ground cinnamon 15 ml ground clove 30 ml turmeric 30 ml paprika 250 ml tomato paste 2.27 Kg Eatmore Sprouts sprouted mixed beans 2 liters Tomato coulis (or puree canned tomato) 15 ml coarse sea salt 250 ml water
Directions
Use Eatmore’s mixed sprouts or sunflower greens to add a fresh, distinct flavour to this simple salad. Chef Andrea Carlson, co-owner of Vancouver’s Burdock and Co. offers her Sprouts Gom-ae Salad for you to try.
IngredientsDressing 1/2 cup maple syrup 1/2 cup gluten free soy sauce 2 cups vegetable oil 1/2 cup +1 tbsp. organic apple cider vinegar (or white wine vinegar) 1/2 cup tahini Salt Salad 8 cups Eatmore Sprouts mixed sprouts or sunflower, pea shoots, alfalfa or clover sprouts. Fiddleheads and/or asparagus (optional)
Topping 2 cups roasted ground hazelnuts
Campagnolo Roma’s Chef, Jesse McMillan, challenges you to add Italian flavours to peaches and sprouts with this peach and alfalfa sprout salad. A new way to enjoy healthy.
IngredientsDressing 6 Gaeta or other soft black olives, pitted and chopped 1 clove of garlic, finely grated 6 tbsp. of red wine vinegar 1/2 cup of extra virgin olive oil
Salad 1 cup of Eatmore Sprouts alfalfa sprouts 1/2 cup of sprouted quinoa (cooked quinoa can be substituted) 2 peaches, split, grilled, and sliced 1 handful bacon, diced and rendered until crispy (reserve the fat for later use)
DirectionsFor the dressing
For the salad
The earthy flavour of Eatmore’s mixed beans are perfect for this layered quinoa and Bean salad. Find this recipe and many more in Sea Salt by Alison Malone Eathorne, Hilary Malone and Laura Malone.(Serves four to six)
Ingredients 1 ½ cups (350 mL) water ¼ tsp (1 mL) salt ¾ cup (180 mL) quinoa 1 cup (250 mL) chopped green beans, cut diagonally into bite-sized pieces 1 cup (250 mL) chopped yellow wax beans, cut diagonally into bite-sized pieces 1 cup (250 mL) English peas, fresh from the pods 1 × 14 fl oz (398 mL) can pinto beans, drained and rinsed 1 × 14 fl oz (398 mL) can kidney beans, drained and rinsed 1 cup (250 mL) Eatmore Sprouts sprouting beans ¼ cup (60 mL) Lemon Vinaigrette (see below)
Lemon VinaigretteMakes ¼ cup (60 mL) If you don’t have a fresh lemon, use 1 Tbsp (15 mL) white wine vinegar, red wine vinegar or balsamic vinegar.
Ingredients 1 clove garlic, finely minced ¼ cup (125 mL) extra-virgin olive oil 1 Tbsp (15 mL) Dijon mustard Juice of ½ lemon Pinch of salt Pinch of pepper Pinch of granulated sugar
Add the complex flavours of Eatmore’s micro greens to Sea Salts boating-friendly version of fish and chips, by Alison Malone Eathorne, Hilary Malone and Laura Malone.(Serves six)
IngredientsCaper Rémoulade 1 cup (250 mL) mayonnaise 1 tsp (5 mL) Dijon mustard 1 Tbsp (15 mL) chopped capers 1 tsp (5 mL) gherkin pickle juice 1 Tbsp (15 mL) chopped gherkin pickles Zest and juice of ½ lemon 1 Tbsp (15 mL) minced flat-leaf parsley 1 Tbsp (15 mL) minced dill Salt and pepper
Ling Cod Cakes 1½ lbs (681 gr) ling cod filets 2 cups (475 mL) panko bread crumbs 2 Tbsp (30 mL) chopped chives 2 Tbsp (30 mL) chopped flat-leaf parsley Zest of 1 lemon 1 tsp (5 mL) olive oil 2 cloves garlic, minced 1 egg 2 tsp (10 mL) all-purpose flour ¼ cup (60 mL) mayonnaise Salt and pepper 2 Tbsp (30 mL) canola oil, for frying
DirectionsCaper Rémoulade
Ling Cod Cakes
Crisp Potato Rösti
Ingredients 3 russet potatoes, peeled and grated 1 onion, grated Juice of ½ lemon 1 tsp (5 mL) onion powder ¹⁄³ cup (80 mL) all-purpose flour Salt and pepper 2 Tbsp (30 mL) canola oil, for frying
Garnish 1 small handful of Eatmore’s micro greens
To Serve
Presented by