Suggested Menus
For full recipes please follow the individual recipe type links at left.
Menu 1
Breakfast:
Hemp shake homemade spelt and hemp bread.
Lunch:
Spicy Swede and pea soup with tomato, garlic toast
Supper:
Baked red peppers with wild mushroom filling
Grilled lemon thyme polenta, Courgettes with tomato and saffron sauce
Dessert:
Rhubarb and cinnamon and hemp milk fool
Menu 2
Breakfast:
Marinated figs or prunes with Greek yoghurt and honey.
Lunch:
Mixed sprout burger served in a wholemeal bap with green leaves and
garlic mayonnaise
Supper:
Stir-fry vegetables with black bean sauce and grilled marinated tofu
served on a bed of ribbon noodles dressed with limejuice and sesame oil
Dessert:
Rice flake and plum pudding with caramel topping.
Menu 3
Breakfast:
Hemp, sunflower, pumpkin seed and mixed nut muesli.
Lunch:
Sprouted chickpea hummus
Grated raw beetroot, carrot salad with sultanas and toasted sunflower
seeds, drizzled with lemon juice, hemp/olive oil
Shredded kale with honey balsamic vinegar, or creamy mung bean dressing
Supper:
Rocket pesto with wholemeal pasta
Broccoli and fennel Salad flavoured with ginger and chilli
Dessert:
Pumpkin pie with cashew, lemon, date and hemp cream
Menu 4
Breakfast:
Toast with hemp nut spread, fresh juice
Lunch:
Chinese Vegetable wraps with black beans or Chinese noodle soup
Supper:
Lentil cottage pie, onion paprika sauce with roasted vegetables in spicy
glaze, quick fry beans with lime and hemp or olive oil
Dessert:
Pears Baked with cinnamon and red wine laced with polenta custard sauce
Menu 5
Breakfast:
Muesli with fresh fruit
Lunch:
Carrot, parsnip bubble and squeak accompanied by salads of your sprouts
with green lemon dressing and tomato, basil and red onion
Supper:
Lentil and fruit nut loaf with creamy mushroom sauce, roast potatoes and
whole garlic, spring cabbage with toasted sesame seeds and walnut oil
Dessert:
Raw carrot, cashew and toasted hazelnut cake with date and chocolate
frosting, hazelnut and sunflower cream
Menu 6
Breakfast:
Papaya with lime and mint, a cashew, sunflower nut cream, crunchy muesli
topping
Lunch:
Spicy polenta fingers, toasted seed houmus with sun-dried tomato,
coriander and lime, served with a spinach salad
Supper:
Red lentils and sun dried tomato with blue cheese baked in Savoy
cabbage, served with Rosemary Roasted potatoes, Carrot and parsnip mash
laced with black pepper, leeks with lemon and hemp oil dressing
Dessert:
Fruit compote with Greek yoghurt and honey or fresh fruit salad
Menu 7
Breakfast:
Hemp seed porridge
Lunch:
Sprouted chickpea and lentil falafel in whole meal pita, green leaves
and chilli tomato mayonnaise
Supper:
Cauliflower and pumpkin Thai coconut curry, yellow pea dal, cardamom
rice, garlic Nan, cucumber, tomato and coriander raita, mango chutney,
lime pickle
Dessert:
Coconut, orange and ginger caramel