Organic Alfalfa Seeds

Veggie and Cheese Bagel Sandwich

Ingredients:

• 1/2 block Cream Cheese
• 2 whole (to 3) Green Onions
• Tomatoes
• Cucumbers
• Avocado
• Red Onion
• 1 whole Everything Bagel (or Any Kind Of Bagel)
• Alfalfa Sprouts
• 1 Or 2 Slices Of Muenster Cheese
• Slice Of Cheddar Cheese
• Lettuce

Instructions:

Place ½ a block of cream cheese on a plate and mash it a bit with a fork. Next, chop up 2-3 green onions and mix them with the cream cheese until thoroughly combined.

Slice all veggies (tomatoes, cucumbers, avocados, red onions) thinly.

Slice bagel in half. Spread the cream cheese generously on both sides of the bagel.

Layer the vegetables. First lay the avocados right along the cream cheese to help them stay put. Next the alfalfa sprouts and then one slice of each kind of cheese. On the other half of the bagel arrange the cucumber slices in a circle.

Sprinkle the cucumbers with a pinch of salt if you would like.

Next lay the onion slices on top of the cucumbers, then the tomatoes, followed by a slice of lettuce, and if you’re feeling naughty, another slice of Muenster cheese.

Put the whole thing together and Voila! A cool, crisp, and deliciously fabulous Veggie and Cheese Bagel Sandwich.

Clover & Red Beet Sprout Salad with Avocado Black Beans & Quinoa

Ingredients:

• 1 cup uncooked red or white quinoa
• 1 14-ounce can black beans – rinsed & drained
• 1 large avocado – sliced
• 1/3 cup fresh lime juice
• 6 ounces arugula
• 1 cup red beet sprouts
• 1 cup clover or alfalfa sprouts
• extra virgin olive oil, if desired
• salt to taste, if desired

Directions:
1. Place the quinoa in a sauce pan with 2 cups water. Bring to a boil, reduce heat to simmer, cover and let cook for 15 minutes.
2. After the quinoa has cooked and cooled a bit, mix in the black beans.
3. Place the lime juice in a shallow bowl and toss the avocado slices in the juice to help prevent browning. Then remove the avocado and mix the remaining lime juice in with the quino and black beans. Salt to taste, if desired.
4. Arrange a bed of arugula on a serving platter. Then place a layer of red beets sprouts on top of the arugula, followed by a bed of clover sprouts.
5. Place a mound of the quinoa-black bean mix on the sprouts. Arrange the avocado slices around the edge.
6. Serve chilled with a drizzle of extra virgin olive oil, if desired.

Enjoy!

Recipe Source: http://amp.gs/B35G

Vegan guacamole, broccoli & alfalfa sprouts wrap

Ingredients:

Makes 1 big wrap:

• 1 large tortilla wrap
• 1 avocado, pitted and diced
• 2-3 green onions, chopped
• 2 stalks celery, finely chopped
• ½ lime, juiced
• Salt and pepper to taste
• 1 tbsp. fresh cilantro, chopped
• 1 tbsp. fresh chives, chopped
• ½ cup broccoli, chopped
• ¼ cup alfalfa sprouts
• ¼ cup fresh spinach leaves
• ¼ cup lettuce, chopped
• 2-3 drops green chili sauce
• 1 tbsp. tahini

Method:

1. In a small bowl, lazily mash the avocado with the green onion; there should still be chunks. Add celery, lime juice, salt and pepper and stir until well mixed. Add in cilantro and chives. Set aside.

2. Place tortilla on a flat surface. Layer the guacamole followed by the remaining ingredients in the middle of the wrap, leaving space around the edges for folding. Roll the end closest to you upwards, then fold each the right and left sides in towards the middle. This should leave one end open, and one end closed so nothing falls out and it’s easy to hold.

3. Serve immediately or pack for lunch the next day and enjoy!

🙂

Recipe Source: www. http://amp.gs/nHdB