Warm Sprouted Peas and Broccoli Salad Recipe

Prepare sprouts in a conventional manner by wilting vegetables in fat of your choice.



From "Eat Right"
January 2018

  • This dish can be sauteed, stir-fried, or cooked in butter.
    Photo by Jenny Zarines
  • “Eat Right,” by Nick Barnard offers 130 delicious and wholesome recipes that embrace the use of good fats from pastured animals and raw dairy, alongside local and seasonal produce.
    Cover courtesy Kyle Books
  • Nick Barnard co-founded London-based Rude Health with his wife in 2005. Rude Health produces supremely nourishing oatmeal, granola, muesli, and snacks as well as grain and nut milks. The company has won numerous awards for taste and ethical standards.
    Photo by Jenny Zarines

Total Hands-On Time: 20 min

Yield: 4 Servings

A primer to the current traditional food movement, Eat Right: The Complete Guide to Traditional Foods, with 130 Nourishing Recipes and Techniques (Kyle Books, 2017) by Nick Barnard, offers achievable and simple ideas, recipes and advice on how to be fully nourished by traditional foods in a modern world. Today more people want to know where their food comes from and are interested in more traditional methods of cooking, which is at the heart of Barnard’s debate on food production and consumption. The following excerpt is from Chapter 6 “Vegetables and Sides.”

We all yearn for fresh food. And there’s nothing quite so vigorous, appealing, and tasty as freshly harvested spring vegetables and salads. What is so wonderful about sprouting your own vegetable seeds and legumes for salads is that you can enjoy this spring-like energy all year round. Sprouted peas provide amino acids, fiber, minerals, and carbohydrates, as well as vitamins A and C. Purple and white sprouting broccoli is also wonderfully nutritious, and being hardy, will survive frosts and snow. It is particularly welcome in the late winter/early spring, between Brussels sprouts and first spring cabbage. Choose very fresh, short, and tender-stemmed sprouting broccoli, or discard ruthlessly the fatter, woody stems.


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