Tuesday, June 29, 2010

leftover risotto? = arancini balls with sprout salad

so alice my land-lady made a scrumptious mushroom risotto last night and there was not enough left for both of our lunches... what to do?!?!

roll into equal sized balls, about an inch in diameter, coat them in breadcrumbs, shallow fry them and serve with sprouty salad :)

here ive torn fresh green leaves [from wonderworld organics]
topped with light salad mix sprouts (lentils, fenugreek, alfalfa & red quinoa)
[from the happy sprout]
goats cheese [from gympie cheese]
toasted sliced baguette brushed with olive oil
drizzle salad with olive oil, sprinkle with dulse flakes and serve with half a lime

looks like ill be allowed to stay for another week!

Thursday, June 17, 2010

thai prawns with chickpea zucchini fritters

last night's dinner- awesome and nothing but healthy!
serves 2

2 handfuls of prawns, shelled
1-2 cloves garlic, finely chopped
1 knob ginger, grated
1 handful coriander leaves, finely chopped
chillies, finely chopped (as many or few as you like)
1 tablespoon fish sauce
1 tablespoon sesame oil
2 tablespoons coconut oil (warm to liquid form if solid)
juice of half a lime
salt and pepper to taste
mix all ingredients in bowl and allow to marinate for 30 mins. heat pan and add a splash of coconut oil. cook prawns on either side.

1 large zucchini, grated
1 cup sprouted chickpeas - whiz in food processor/ coldpress
1 handful chopped coriander leaves
1-2 stalks eschallots - finely chopped
chilli (as hot as you like it)
salt & pepper (to taste)
mix ingredients in bowl, press into patties in your hands (make 4) and fry in hot pan - browning each side. be gentle as the fritters are quite delicate.

you will need to time it so that both are ready at the same time (perhaps cook your fritters first and leave them just warming in a hot oven while you cook the prawns)
to serve, place fritters on plate, stack prawns on top. use a spoon to drizzle the remaining juice in the pan over the dish. Garnish with some diagonally sliced eshcallots and whole coriander leaves (in the photo i have also used some thinly sliced capsicum).


Monday, June 7, 2010

barley grass in the morning

barley grass juice followed by green veggie juice
makes alice my roomie HAPPY!

if anyone knows of an organic barley grass in oz that is sweet, please let me know

nutritional info on barley grass:

A superior source of protein it provides amino acids in proportion considered ideal for humans. It is also a rich source of essential nutrients, enzymes and Chlorophyll. It contains water soluble vitamins and vitamin E as will as copious amounts of vitamin K, beta-carotine and lutein. Additionally, it is grown in mineral-rich, certified organic soil offers nearly all the minerals and trace elements we need to be healthy.

Barley and wheat grass juice has been used as a tonic and natural energy source for many years by people all over the world. Studies of its efficacy have noted its positive effects when used in ant-aging, anti-inflammatory, regeneration and cellular health therapies, and it is used in advanced healing clinics around the world.

information taken from

noosa farmer's market pillage!

brekkie was SO good i almost forgot to take a pic!

sour dough multi-grain toast (from organic woodfired breads)
avocado, home-made pesto,
goat's cheese (from gympie cheese)
fresh sprouted adzuki beans (from the happy sprout)

support local - come see us all at noosa farmer's market

the place to be on sundays!

great to see so many people wanting to eat GOOD!
i got slammed on sunday morning :) hope to see everyone again next sunday

check the crowd!

Thursday, June 3, 2010

today's afternoon snack

wholegrain crackers with goat's curd, avocado, pesto,
broccoli sprouts and dulse flakes
and of course some freshly cracked pepper and himalayan crystal salt
D E L I C I O U S !

Wednesday, June 2, 2010

look for us on twitter!
search: the happy sprout

stir-fry with sprouty goodness!

a quick and easy way to have some evening sprouts...
here we've used adzukis and mung beans and added as we've finished cooking and are ready to serve, see below pic for recipe

serves 2

1 cup rice (optional)
1 tbs coconut oil
1 tsp sesame oil
1 clove garlic
5 slices fresh ginger
fresh chilli as hot as you like it
whatever vegies you like, here ive used
2 small carrots, medium sliced
1 broccoli tree, cut into bite sized pieces
1 zucchini, medium sliced
3 large mushrooms or handful of small, roughly chopped
1 tuna steak, cut into bite sized pieces
1/2 cup cashews (soaked overnight in filtered water if possible)
1 handfull of beans, topped, tailed and cut into inch pieces
handfull of sesame seeds
a sloosh of soy sauce
a handful of fresh basil and mint leaves
1/2 cup sprouts

  • allow time for rice to cook, take off heat and leave to stand with lid on to keep hot
  • heat oils in pan
  • add garlic, ginger and chilli, allow to cook for a few minutes on medium heat, stir occassionally
  • add carrot, after a few minutes add broccoli. stir occassionally.
  • after few minutes add zucchini, mushrooms and tuna. keep stirring occassionally. allow tuna to cook on one side before turning over.
  • add cashews, beans, sesame seeds and soy sauce. cook for a few minutes and remove from heat.
  • stir in herbs and sprouts and serve

Tuesday, June 1, 2010

the beginning

the happy sprout is beginning a blog to share information about health, nutrition and life goodness! if you have any discoveries that you would like to share with us, email us at thehappysprout@hotmail.com and we'll post it up for everyone :)