A Fooled Hash Brown & Roasted Pepper Avocado Salsa

Hashed Browns with Broad Beans (Fool) & Red Split Lentils

topped with a Roasted Red Pepper, Tomato & Avocado Salsa

I decided to do this recipe, since I had soaked lentils & cooked (boiled) broad beans from the night before. It was a simple recipe, but considering these two items were already for me, it took away from prep time.

 

Broad Bean Hashed Browns

1 Potato grated

1 cup Broad Beans chopped

½ cup Soaked Split Red Lentils (not cooked)

½ Onion chopped

2 cloves Garlic finely chopped

1 Tbsp Roasted Red Pepper chopped

4 Cherry Tomatoes diced

½ cup Boiled Rice

1 tsp Turmeric

1 tsp Paprika

1 tsp Cumin ground

½ tsp Cayenne powder

½ tsp Black pepper 

1 Egg

½ cup Flour + additional flour for consistency

• Preheat oven at 350°
• Prepare all ingredients & Mix together
• I quickly pan friend the mix which helped in molding the mixture
• Made mini patties & placed on an oiled tray 
• Cooked until lightly browned

Then Begins the Salsa Preparation


Roasted Red Pepper, Cherry Tomato & Avocado Salsa
½ Onion finely diced
1 cup Cherry Tomato quartered
½ to 1 Avocado diced
½ Roasted Red Pepper diced
pinch of black pepper
1 tsp salsa mix (optional)



Top the hash browns with the Salsa & Enjoy!!

SPROUT into Life

SPROUTING ... easily making and eating fresh, enzyme & nutrient rich food that can be so versatile.




Nutritious - seeds are packed with nutrients, SPROUTED seeds are even better!! During the sprouting process, present proteins, enzymes, vitamins and other nutrients increase whilst becoming more bio-available. At the same time toxins and enzyme inhibitors are reduced, increasing digestibility.




YOU'LL NEED:

- Seeds of choice (ie. mung bean, chick peas, lentils, fenugreek, alfalfa)
- Jar with cheese cloth & elastic band
- Water
- A minute of your time, daily for a span of a week




STEPS:
Day 1
- Put a handful of the seeds (mix of seeds can be used) in a jar.
- Fill Jar 3/4 way with water submerging seeds.
- cover with Cheese cloth & secure with elastic
- Soak for 24 hours
Day 2
- Drain seeds of water (this is where the cheese cloth is handy) & Rinse well
- Keep seeds drained of water
- Rest jar on it's side (avoid placing near stove or hot areas)
Day 3
- Rinse well, Drain and Rest jar on it's side
Day 4 & 5 & maybe 6
- Same process as day 3..
- You should start noticing the seeds sprout by now.
- Once fully sprouted (should take 6 days), you can place jar in fridge

Take note.. you can munch on these seeds at any time, even if they haven't fully sprouted.

USED FOR:
- snacking
- adding to sandwiches
- sprinkling on salads
- make Humus out of sprouted chickpeas
- substitute beans in your recipes with the 'sprouted' form of the bean
- the options are endless!!!