Recipes

CHRISTINE'S CHICK PEA "SCRAMBLED EGGS"

Posted On: 2015-02-01 12:23:48

INGREDIENTS:

1 cup raw sprouted chickpea flour*

1 cup alfalfa sprouts

1/2 cup almond milk

1/2 red pepper, diced

3 spring onions, sliced

handful spinach

2-3 garlic cloves, minced

3 olives, diced (optional)

1/2 avocado, diced (optional)

1/2 lemon, juiced

1 Tablespoon olive oil

2 teaspoons Italian herbs

Salt and pepper, to taste

Salad dressing:

1/2 lemon, juiced

1 Tablespoon cold pressed olive oil

1 teaspoon Italian herbs

Pepper, to taste

DIRECTIONS:

Creating the “scrambled egg” mixture:

In a medium size bowl, combine the flour, herbs, garlic, salt & pepper.
Mix well.
Add 1 Tablespoon olive oil, 1/2 cup almond milk & the juice of half a lemon, continue mixing until everything is well absorbed by the flour.
You may add a bit more almond milk to reach your desired consistency.
Finally, mix in the spring onions, red pepper, olives (optional) & avocado (optional).
Set aside.

Warm option:
This is a raw recipe, but if you sometimes prefer a warm version of this dish, you may heat the mixture (except for the avocado) on medium-low for 2-3 minutes in a frying pan.
Add a bit of water & keep stirring to prevent the ingredients from sticking to the pan.

Now it’s time to create the dressing by simply mixing the lemon juice, oil, herbs & pepper in a small bowl. Set aside.

Place the baby spinach and alfalfa sprouts in a plate and toss with the dressing. Finally, spread the “scrambled egg” mixture over the salad.

Makes 1-2 servings.

Tip: We love eating our “scrambled eggs” along with a side dish of our mouth watering avocado spread crackers. Combine these two recipes together in one meal for a truly colourful, appetizing, and healthy experience.

*If you cannot find a source for sprouted chickpea flour, the healthiest and most nutritious alternative is to make it yourself with the use of a good blender and a dehydrator. Here is how you do it:

Lay Sprouted Chickpeas out on the mesh dehydrator sheets (or baking trays if you are using a regular oven) and dehydrate for 8-10 hours at 118°F. Place the dehydrated chickpeas in a blender (if you have a Vitamix blender use the dry blade), and process until you get a consistent and fine flour.

Note: Unfortunately, many vegan recipes call for the use of tofu. Tofu is processed soy that contains a high amount of anti-nutrients that make it indigestible- say no to tofu! If you are looking for healthy meat alternatives, opt for recipes that consist of mushrooms, nuts, seeds and, preferably, sprouted grains and legumes. With the use of fresh ingredients, along with a little creativity, you will undoubtedly learn to satisfy your taste buds.

Comments

No Comments Found!