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Going nuts for Wild Sprout

Invested in a Genes to Plate recipe book yet? If you have, you would have seen some of the most spectacular recipes done by Wild Sprout. A new eatery to hit the Loop Street mayhem. A farm to plate concept with a different harvest table everyday and homemade almond milks – what’s not to love? We couldn’t wait to give this one a go.

Definite must try’s:

  • The daily harvest tables are a hit – wholesome, fresh salads with different protein options – focusing on plant-based proteins (WINNER!)
  • Smoothie bowls named after the geniuses themselves – Berry B-Rad or Coo Cacao
  • Superfood juices and smoothies with combinations that will blow your mind! Seriously, the ginger has a real punch. Tummy issues? Have one of the brews that contain kombucha.

That’s not even the best part. Wild Sprout sells a range of their freshly made ginger balls, grain-free rusks, biscotti and so many other tantalizing treats that you just can’t resist buying. All their products are in line with our concept of holistic living. Do yourself a favour and head on over to their Facebook page @wildsproutcpt and pop in for a healthy lunch or mid-morning treat.

 

Beetroot and Chickpea Salad

Whether you roast/boil it whole, blend into a classic soup or drink as juice, beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants.

Ingredients

  • 400g cooked beets, quartered
  • 400g cooked chickpeas
  • 1 red onion, sliced
  • 100 gram (large handful) spinach leaves, washed
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp mustard powder
  • 1 clove garlic, crushed.
  • 90g low-fat feta, crumbled
  • 2 tbsp walnuts
  • pinch of black pepper

Method

  1. Place beets, chickpeas onion and spinach leaves in a large bowl.
  2. In a small screw-top jar, add olive oil, vinegar, mustard and garlic and shake to combine to make dressing.
  3. Drizzle dressing over salad vegetables and toss to combine.
  4. Sprinkle with feta and walnuts and, season with black pepper and serve immediately.

Quinoa, chickpea and “everything nice” salad

Ingredients

  • 1 tin chickpeas
  • 1/2 cup uncooked quinoa
  • Rocket, watercress and lettuce mix
  • carrots (about 4)
  • broccoli and cauliflower (about a quarter of each)
  • rosa tomatoes
  • cucumber
  • gherkins
  • peppers
  • raisins
  • sesame seeds
  • slivered almonds
  • goji berries
  • sunflower seeds
  • balsamic reduction

Method

Boil and simmer quinoa in 1 cup of water. Steam broccoli and cauliflower.

Chop and toss 🙂

enjoy!