If you’ve recently adopted a vegan living foods diet yet you still crave scrambled eggs for breakfast, this is a recipe for you! We’ve figured out how you can satisfy your morning taste buds without sacrificing your health. In fact, our chickpea “scrambled eggs” recipe is so good that you can enjoy it for breakfast, lunch or even dinner. Honestly, did you ever imagine that one day your scrambled eggs would actually help to lower your cholesterol?!!
Ingredients:
1 cup raw sprouted chickpea flour*
1 cup alfalfa sprouts
1/2 cup homemade almond milk
1/2 red pepper, diced
3 green onions, sliced
handful baby spinach or any spring salad mix
2-3 garlic cloves, minced
3 olives, diced (optional)
1/2 avocado, diced (optional)
1/2 lemon, juiced
1 Tbsp cold pressed olive oil
2 tsp Italian herbs
salt and pepper, to taste
Salad dressing:
1/2 lemon, juiced
1 Tbsp cold pressed olive oil
1 tsp Italian herbs
pepper, to taste
Preparation:
*We use our own homemade sprouted chickpea flour. Our local clients can pick up this ingredient from us. If you cannot find a trusted source for organic sprouted chickpea flour, the healthiest and most nutritious alternative is to make it yourself with the use of a good blender and a dehydrator. Here is how you do it:
Refer to the user guide that came with your Markito Nutrition kit to sprout the chickpeas for approximately 2 days (1 cup dry chickpeas will yield approximately 1 cup of flour).
Once they are sprouted, lay them out on the mesh dehydrator sheets (or baking trays if you are using a regular oven) and dehydrate for 8-10 hours at 118°F. Place the dehydrated chickpeas in a blender (if you have a Vitamix blender use the dry blade), and process until you get a consistent and fine flour.
Creating the “scrambled egg” mixture:
In a medium size bowl, combine the flour, herbs, garlic, salt and pepper. Mix well. Add 1 Tbsp olive oil, 1/2 cup almond milk and the juice of half a lemon and continue mixing until everything is well absorbed by the flour. You may add a bit more almond milk to reach your desired consistency. Finally, mix in the green onions, red pepper, olives (optional) and avocado (optional). Set aside.
Warm option: this is a raw recipe, but if you sometimes prefer a warm version of this dish, you may heat the mixture (except for the avocado) on medium-low for 2-3 minutes in a frying pan. Add a bit of water and keep stirring to prevent the ingredients from sticking to the pan.
Now it’s time to create the dressing by simply mixing the lemon juice, oil, herbs and pepper in a small bowl. Set aside.
Place the baby spinach/spring salad and alfalfa sprouts in a plate and toss with the dressing. Finally, spread the “scrambled egg” mixture over the salad.
Makes 1-2 servings.
Tip: We love eating our “scrambled eggs” along with a side dish of our mouth watering avocado spread crackers. Combine these two recipes together in one meal for a truly colourful, appetizing, and healthy experience.
Note: Unfortunately, many vegan recipes call for the use of tofu. Tofu is processed soy that contains a high amount of anti-nutrients that make it indigestible- say no to tofu! If you are looking for healthy meat alternatives, opt for recipes that consist of mushrooms, nuts, seeds and, preferably, sprouted grains and legumes. With the use of fresh ingredients, along with a little creativity, you will undoubtedly learn to satisfy your taste buds.
Bon Appétit!
Marc & Christine
