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Ecospíra has a broad customer group. To begin with, the marketing target was mainly those interested in eating healthy food and improving their health, but more people with an interest in food soon joined the group.

Ecospíra’s health and herb sprouts have now become an essential part of the menu in many restaurants in the Icelandic capital and are served daily in company canteens that emphasize fresh, healthy ingredients in the food they serve.

 

Recipes
Sprouts go well with all food and are not only healthy and delicious, but also have a pleasing appearance. They are a good accompaniment to fish, meat or vegetable dishes, and can be added to salads, sandwiches, pizzas and wraps, used on hamburgers and in sushi, or added to shakes and juices.

Ecospíra salad
1 head of iceberg lettuce, cut into strips
1 apple, cut into small pieces
½ – 1 avocado, depending on size
½ cucumber, cubed
½ red bell pepper, cubed
1 box of mixed bean sprouts
½ box of leek or radish sprouts

Salad dressing
Juice of 1 lemon
4 dl water
1 tbls. tamarind sauce
1 tsp. coarse-grain mustard
2-3 tbls. almond butter
2 tbls. agave syrup or honey
dill, fresh or dried
Place all ingredients in a blender.

Sprout sushi
Vegetable sprout sushi is a very tasty variation. Instead of rice, place a salad leaf
on the nori sheet, covering half of the seaweed sheet. Add broccoli and alfalfa
sprouts, then cut the vegetables — avocado, cucumber, red and green bell
pepper, carrot — into strips and place on top. Roll up carefully, glue the ends
together with water, and cut the roll in two diagonally.

Breakfast drink
Sprouted almond milk, 1 dl raspberries, 1 tsp pollen granules, 1 tbls. cocoa nibs,
1 banana.
To make sprouted almond milk, put 1 dl of almonds into water and leave for 48
hours. Change the water twice daily. After 48 hours, peel the almonds and put
into a blender along with 3 dl of water, blend thoroughly.
Then add all of the other ingredients to the almond milk, except for the banana,
which is added last.

TRUE MAGIC with sprouts
2 dl. of mixed frozen mango and pineapple, 1 dl water, 1-2 handfull of spinach,
1/2 cup fenugreek or broccoli alfalfa sprouts, 1 tbls. hemp seeds, 1 tbls. wheat
germ, 1 tsp. lucuma, 1 1/2 bananas, 1/2 lime (juice), 1/2 tsp. turmeric. Blend in
the greens and bananas last, and only briefly. Place in a large drinking cup with
lid and take with you as a packed lunch.
Carrot salad with sprouts
10 carrots, grated
1 handfull of radish sprouts, red and green, from Ecospira.
Dressing:
2 tbls. lemon juice
1 tbls. tamarind sauce
1 tsp. honey
2 tsp thyme
Pour the dressing over the salad, which is an excellent and attractive
accompaniment to fish, pasta, or mung bean sprouts.

Avocado and curry salad with radish sprouts for 4
½ box radish sprouts
1 bell pepper, cut into small pieces
2 avocados
2 celery stalks
3 tomatoes
Dressing
1/ dl water
2 tbls. lemon juice
2 tbls. tamarind sauce
1 tbls. honey
2 tsp. curry
1 tsp. caraway or coriander, according to taste
Cut the bell pepper, avocado and tomatoes into bite-size pieces. Add the celery
Mix the water, lemon juice, tamarind sauce and honey with the spices and pour
over the vegetables Scatter the radish sprouts over the salad to finish.

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