Spring is in full swing, and it comes with plenty of goodness – brighter sun, longer days, blooming nature, and lots of fresh produce. And wouldn’t it be amazing if some of it was within an arm’s reach? While growing your own greens isn’t always feasible, sprouting is surely something anyone can do. Edible sprouts are highly beneficial for your health, and are a great compliment to any meal – pretty, delicious, and healthy. They can also double-up as an element of your home decor while placed on a table or a windowsill. Plus, they are a perfect Easter table decoration, too! They will look fresh together with a classic white or an ash color washed linen tablecloth, springy and bright color table runner and matching color linen napkins.
In photo: Natural Stripes Linen Tea Towel'
Today, we would like to share some tips on sprouting seeds at home, and 3 recipes of picture-perfect salads that are healthy and easy to make, and look pretty enough alongside to your Easter table linen.
Even if it sounds slightly intimidating, sprouting your own seeds is not difficult at all. You can find pre-sprouted seeds and grains in grocery stores, which will shorten the waiting time, but you can also use any dried seeds or grains and fulfill this little DIY project from the very beginning.
As far as the type of seeds you should choose, there are hardly any limits. Any whole grains (wheat, oats, buckwheat) or seeds (radish, broccoli, cress) will work.
In photo: Natural Stripes Linen Tea Towel
There are special trays for sprouting, but if you don’t own one, there’s no need to worry: sprouting can be done in soil, bowls, or on cotton pads. Here’s how.
Sprouting in a bowl (works for seeds and grains): Add your seeds or grains to a bowl and rinse them well with cold water. Cover the bowl with a plate and leave it for the sprouting process to begin. Repeat the rinsing 2-3 times a day to avoid molding yet keep the moisture. You should see first sprouts within a couple of days. Wait until they are big enough to eat and enjoy!
Sprouting on cotton pads (works for seeds): Cover a plate with cotton pads and dampen them with water. Sprinkle seeds on top. Make sure to keep the level of moisture and avoid complete dryness. Once the sprouts are big enough, cut them off and add to your favorite meals.
RECIPES
In photo: Ash Linen Tablecloth
Spinach & Edamame Salad
200g baby spinach
100g frozen unshelled edamame beans
4 soft-boiled quail eggs
2 tablespoons butter
2 slices of crusty bread
Zest from 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh minced dill
1 tablespoons leek sprouts
Lemon wedges, for serving
Bring a pot of water to a boil and cook the edamame according to package directions, drain. Cut the bread into small pieces, melt 1 tablespoon of butter in a pan over medium-low heat and add the bread. Toast until the bread is golden and the crumbs have crisped.
Wipe out the pan and return to a low-heat. Add the remaining tablespoon of butter along with the lemon zest, salt, and pepper. Add the edamame and cook for roughly a minute, just to warm the beans. Remove from heat and stir in the dill.
Place spinach in a large bowl. Add the edamame along with most of the toasted bread. Toss together then top with sliced soft-boiled eggs, the remaining toasted bread, and a sprinkle of leek sprouts. Add lemon wedges.
In photo: Ash Linen Tablecloth
Artichoke, Celery and Parmesan Salad
300g canned artichoke hearts
1 cup thinly sliced celery
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh mint
70g shaved Parmesan
1 tablespoons alfalfa sprouts
1/4 teaspoon salt
1/4 teaspoon black pepper
Whisk oil and juice in a bowl. Season dressing with salt and pepper. Mix in artichoke hearts, celery, and mint. Season with salt and pepper. Transfer to a platter and top with Parmesan shavings and alfalfa sprouts.
In photo: Ash Linen Tablecloth
Asparagus, Snow Peas and Lentil Sprouts Salad
500g asparagus, trimmed, halved
250g sugar snap peas, trimmed
100g radishes, trimmed, thinly sliced
2 tablespoons lentil sprouts
zest and juice of 1 lemon
2 tablespoons chopped coriander
3 tablespoons white wine vinegar
3 tablespoons olive oil
1 tablespoons radish sprouts
Put sugar snap peas in a heatproof bowl and cover with salted boiling water to blanch for 1 minute. Drain peas and immerse in cold water until cool; drain and set aside. Repeat process with asparagus halves, blanching for 2 minutes. Arrange blanched vegetables on a serving platter with radishes and leek sprouts.
Add dressing: combine lemon, olive oil, white wine vinegar, chopped coriander and pour over salad. Sprinkle with radish sprouts and serve.
Photos by Egle Juzu
