Recipes

BRITTA'S MISO & MUSTARD MARINADE FOR SPROUTED CHICKPEAS & SUNFLOWER SEED

INGREDIENTS:

3/4 cup sprouted chickpeas
1/3 cup sunflower seeds (soaked overnight)

Marinade:
1 Tablespoon white miso (Available at any Health store)
2 Tablespoons finely diced shallot
2 teaspoons wholegrain mustard
3 Tablespoons apple cider vinegar
Juice 1/2 lemon
2 Tablespoons Tahini (Available at any Health store),
or cold-pressed Olive Oil if you don't have Tahini
1/4 cup filtered water
Pinch sea salt (add to taste)

optional- 3 drops Toasted sesame oil if using olive oil.


DIRECTIONS:
Drain the soaked sunflower seeds & rinse thoroughly, set aside.

Mix all the marinate ingredients into a bowl.

Add the sprouted chickpeas & sunflower seeds to the marinade.

*You can use immediately but the chickpeas will increase its digestibility within a few hours of marinating & will keep 2-3 days in the refrigerator.


 

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