We use cookies
We use cookies on this website. By using our website you agree to the usage of cookies. More information on how we use cookies and how you can change your browser settings:
Cookies are small text pieces, which are saved by our browser. Persistent cookies are available on following visits even if you close your browser in between. We use cookies to be able to connect a shopping cart to your browser session and to set your language, currency, shipping country and more based on your once chosen preference. In most browsers you find dedicated cookie settings where you can view and delete cookies.
- DE EN FR
- Products
-
Recipes
- All recipes
- Menu type
-
Recipes with
- Alfalfa, organic
- Azuki-Beans, organic
- Basil, organic
- Mountain lentils, organic
- Fenugreek, organic
- Broccoli, organic
- Buckwheat, organic
- Green peas, organic
- Kale, organic
- Kohlrabi, organic
- Cress, organic
- Mung beans, organic
- Protein-Mix 1, organic
- Protein-Mix 2, organic
- Radish, organic
- Red beet, organic
- Green daikon radish, organic
- Purple daikon radish, organic
- Rose Clover, organic
- Red Clover, organic
- Rocket / arugula, organic
- Sunflower, organic
- Onion-leek, organic
- Diet
- Time required
- Themes
- Information About us FAQ
- Home
- Recipes
- Recipes with
- Red Clover, organic
- Two types of sprouts with asparagus and potatoes
Ingredients:
- Red clover sprouts
- Rapeseed sprouts
- 3 spears of green asparagus
- Some onion finely chopped
- Potatoes, steamed
- Goutweed
- Dandelion
- Sunflower seeds
- Pumpkin seeds
- Oil
- Salad seasoning
We recommend you divide the plate into thirds-- it makes the dish more appealing to the eye.
Third: sprouts
Third: Asparagus
Third: potatoes
Place all the ingredients on the plate, season with herbs and oil and garnish with dandelion flowers.
Enjoy your meal!