3 Sprout Salad

3 Sprout Salad

So, I think it was just two days ago, I was having dinner with my friend, sipping wine and enjoying laughs, when I proudly stated “I’m not one of those weird sprout-y vegans!”

…well apparently I lied.

The very next day I went to the farmers market and picked up, not one, not two, but three kinds of delicious sprouts.

Sunflower sprouts, are kinda fat, juicy, and mild.

Buckwheat sprouts, are thin, light and have a bit of spice

and Pea shoots, (my favourite) are crisp and sweet


As soon as I got home from the market, I whipped up this simple lemony summery salad. If you only have one kind of sprout, that could work, or even if you have no sprouts, try this salad dressing on your favourite lettuce.

Dressing Recipe:

Dijon Mustard

Olive Oil

Zest of half a Lemon

Juice of Half a Lemon

Honey (or rice syrup, agave, or other sweetener)


Salt (optional)

Salad Ingredients:

Pea Shoots

Buckwheat Sprouts

Sunflower Sprouts

(or other sprout or lettuce combos)

Red Onion


Dried Cranberries

(or whatever other toppings you like)

lemon salad dressing

Get out your salad bowl, and begin making the dressing right in the bottom of the bowl.

Add the mustard, oil, zest, lemon juice, honey (or sweetener of choice), a couple good grinds of pepper, and salt if you like (I didn’t use any).

lemond salad dressing 2

Mix it all up, and taste. It should be quite tart and lemony. The sprouts, mango and cranberries will add more sweetness.

sprout salad

Toss in your sprout combo and pile it high!

Slice up your mango and onions, add them to the sprouts, and toss to dress the salad.

sprout lemon salad

It will look all yummy like this. Get ready to taste summer!

sprout salad mangoeBon Appetegan!

3 Quick Yummy and Fun Hummus Recipes

3 quick yummy and fun hummus recipes

Snack time!

Lemon Pepper Hummus, Avocado Chili Hummus, and Beet Coconut Hummus.

Look how pretty they are.

We all know the well loved basic hummus recipe, but if you really want to wow your guest (or yourself like I did), here is a really fun, easy, quick way to make 3 interesting hummuses.(is that a word)?

Well, actually it’s a bargain deal, because you get my basic hummus recipe as well. That’s 4 recipes in total… what a steal!

If you plan on making all three of the hummuses, do them in the order listed, that way you wont even have to clean your food processor or blender in-between. (Yep, I’m all sorts of lazy like that).

Basic Hummus Recipe:

2 19oz cans (or one big guy) of chickpeas

a glug or two olive oil

half a lemon juiced

3 big spoons of tahini

2-3 cloves garlic

salt and pepper


Pita, carrots, or other veggies for scooping

additions for lemon pepper hummus:

the other half of the lemon juiced

zest of one lemon

more pepper

additions for chili avocado hummus:

half a lime juiced

a few pinches of chili flakes

an avocado

additions for beet coconut hummus:

1-2 leftover cooked beets, or 3-4 of those small pickled guys

handful of un-sweetend shredded coconut


First things first. Drain your cans of chickpeas and rinse em all off. (Chickpea water grosses me out).


If you plan on making the lemon pepper hummus, zest your lemon, then juice it.


Toss your chickpeas, olive oil, garlic (best to roughly chop it first), salt and pepper, and a splash of water.

Food process that up. You will have to scrape down the sides, and you may need to add more water to help get it smooth, but don’t add too much, as the next recipes have more liquids to add.

Once it is delicious (note my finger swipe sampling), scoop out two thirds of the recipe and put it aside in a bowl.

lemon pepper hummus

Now there will be about one third left in the food processor. Grind in a bunch more pepper, the other half of the lemon juice, and the zest (save some to top it).

Blend that up. Scoop it all out into your serving bowl, and garnish with another grind of pepper and some lemon zest.

avocado chilli hummus

Now do you best to get the lemon pepper hummus out, but any little bits that remain behind are just fine.

Scoop half of the hummus that was set aside back into the food processor. Toss in your avocado, lime juice, and 2-3 pinches of chili flakes.

Blend that up. Scoop into your serving bowl, garnish with chili flakes.

beet coconut hummus

Again, do your best to get the avocado chili hummus out, but any little bits that remain are just fine.

Scoop the remaining hummus that was set aside back into the food processor. Toss in your beets, and handful of coconut.

Blend that up, scoop into serving bowl, garnish with coconut.

Serve with toasted pita, carrots, or anything else you want to scoop up this deliciousness with.

Bon Appetegan!