Who doesn’t love mashed potato? However it can wreak havoc on your blood sugar….. and your waist line.
This recipe includes sprouted seeds, commonly called just sprouts (no relation to Brussels sprouts). These are powerhouses of nutrition and revered by many, especially raw fooders.
Seeds have special qualities as they have to be nutrient dense to grow into something. Sprouted seeds are on their way through the process, and when they are at their most potent. Packed full of enzymes, vitamins and minerals plus most importantly for a vegetarian food, protein.
Stirring them into mashed potato has two main benefits. They empower the starchy dish with protein and they improve the taste of the sprouts (or is it just my taste buds that have a problem with them!).
In some countries, they avoid sprouts whilst pregnant. Whatever you do, wash them well and pat dry in a tea towel. If you put them in a spinner, you’ll be picking out seed heads for eternity….
Prep time: 20 minutes, depending on how fast you peel potatoes!
Cook time: 20 – 30 minutes Ingredients
Serves 4
- 1 – 1 ½ kg of red or old potatoes, peeled and chopped
- 2 – 3 tablespoons extra virgin olive oil
- ½ punnet/bag of Sprouted seeds, we used Organic Broccoli and Alfalfa by Sky Sprouts
- 1 Garlic clove, crushed
- 1 Tablespoon of wholegrain mustard
- 1 Tablespoon of chopped chive, fresh or frozen
- Black pepper and crystal salt to season
Method
- Peel the potatoes and cut them into quarters. If they are huge cut them into small enough pieces so that they cook quickly.
- Put them into a pan much bigger than you think you will need, cover them with plenty of water and boil until cooked and they fall off a fork. This should take between 15 – 20 minutes max.
- (You are adding stuff later. If you haven’t a big pan with a lid you will need to have a large warmed bowl to hand)
- Drain the cooked potatoes and mash with the extra virgin olive oil.
- Stir in the wholegrain mustard, washed sprouts, garlic and chives.
- Taste and add seasoning.