Sautee the chopped onions and garlic in the oil till soften but do not brown. Stir in the lentils.

Add the chopped lovage, thyme, one strip on orange zest and water to covered by an inch. Bring to a boil then reduce to medium, cover and simmer until tender.

Remove the lentil mixture with a slotted spoon if any liquid is left. Reduce the liquid in the pan, while adding a little more olive oil and salt and pepper to taste. Serve over the lentil mixture. Or just drizzle lentils with loive oil and season with salt and pepper.

The post Lentils With Lovage appeared first on Chilik Agencies.

Cook the Mung Bean Sprouts with 1 1/2 cup of water and keep aside. Heat 1 tbsp in a wok; add the onion paste and sauté for 30 secs. Then add the finely chopped tomatoes to it and cook for 1 Min. Add ginger garlic paste and mix well and sauté for 30 seconds.

Next add all the powders with a little water, mix well and cook till the raw smell goes away. Finally add the Mung Bean Sprouts and salt, mix well and allow it to cook for 2 minutes or till the gravy becomes thick.

Garnish with coriander leaves and serve with roti.

The post Sprouted Mung Bean Curry appeared first on Chilik Agencies.

Wash the bean sprouts in cold water, removing any bean husks. Place them in a pot and add about 1 cup water. Do not fill the pot. Bring to a boil and cook for about 5 minutes. (Do not lift the lid to check if the pot is boiling because an unpleasant, fishy odour will fill your kitchen.) Remove from heat, rinse in cold water, and drain.

Add green onions, garlic, toasted sesame seeds, sesame oil, salt, and chilli powder and combine thoroughly, adjusting the salt and chilli powder to your taste. Serve warm or chilled.

The post Seasoned Soybean Sprouts appeared first on Chilik Agencies.

Heat a large skillet to medium and add olive oil, garlic and chilli flakes. The oil should bubble around the garlic but not burn.

Cook the garlic and chillies, stirring them for about 3 minutes, or until garlic softens and starts to turn golden. Add pea shoots and stir well to coat evenly in the oil and garlic. Stir them regularly as they will cook quickly and you want them to cook evenly.

They will take about 2 minutes to wilt down. Serve immediately.

The post Stir Fried Pea Shoots Recipe with Garlic and Chillies appeared first on Chilik Agencies.

Heat oil in a pan or wok if you have one. Add the ginger and garlic and sauté until garlic is tender. Add in the oil and bean sprouts and sprinkle with salt, stir-fry until just tender (not soft).

Add lard, soy sauce and onion and cook another 2 minutes.

Sprinkle with sesame oil and serve hot.

The post Oriental Bean Sprouts appeared first on Chilik Agencies.

Halve and remove stones from 2 avocados. Grate the carrots, combine with the alfalfa and toss with the extra virgin olive oil, then spoon this mixture into and onto each avocado half, then top with fresh sprigs of coriander and peanuts or cashews.

The post Avocado and Alfalfa appeared first on Chilik Agencies.

Dressing Ingredients:

50g sun dried tomatoes in oil,
drained and chopped
2 tsp oil from sun dried tomatoes
2 tsp balsamic vinegar
2 tsp caster sugar
1 tbsp white vinegar

Salad Ingredients:

150g Living Sprouts Bean Sprouts
50g Living Sprouts Snow Pea Sprouts,
stalks cut in half
70g rocket
1 avocado, diced
6 cherry tomatoes cut into quarters
60g feta cheese, cut into cubes
4 lean bacon rashers

1. Grill bacon until crispy. Drain excess oil on paper towel, then chop bacon into small pieces.
2. Mix salad ingredients in a large bowl.
3. Combine dressing ingredients in a bowl and whisk thoroughly.
4. Pour dressing over salad, toss and serve.

The post Bean Sprouts Mediterranean Style Salad appeared first on Chilik Agencies.