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The clover sprouts have a high protein content and are very rich in phosphorus, potassium, magnesium, football, iron and zinc.

They are known for tonic and cleansing.

We propose this simple recipe to make with the TRIMASIO, dried clover sprouts.

INGREDIENTS: 1 fennel, 5 radishes, 1 of trimasio spoon

Wash the vegetables, spezzettatela, frullatela. Add the trimasio.

Your smoothie is ready! You can serve it topped with a drizzle of extra virgin olive oil and a tablespoon of apple cider vinegar


La pasta ai germogli, il nostro nuovo prodotto realizzato con soli germogli adatta sia al consumo crudo che classico.

La proponiamo in due versioni: 100% Germogli di Grano Saraceno oppure Germogli di Grano Saraceno e Germogli di Miglio.

Può essere utilizzata e condita a piacere noi suggeriamo due ricette!

Versione Cotta

Tempo di cottura 7 minuti in acqua bollente e salata cui avrete aggiungo un cucchiaino di olio extravergine di oliva. Accompagnatela con verdure stufate (esempio spinaci, biete, cavoli ecc) e conditela a piacere. Potete provare a gratinarla al forno tipo lasagne!

Versione Raw

Disponete la pasta in un piatto fondo e ricopritela con smoothie o con un centrifugato di verdure leggermete intiepidito, condite con un filo di olio extravergine di oliva, aceto di mele e, se piace, del pepe.

Per lo smoothipasta-germogli-grano-saracenoe suggeriamo un mix di sedano, mela, rapa.

Caratterizzato da foglie scure e bitorzolute, the cabbage and Tuscan kale is a reserve of beneficial resources to be exploited, è infatti un vegetale ricchissimo di sostanze antiossidanti sali minerali e vitamine.


Why not try it with biofarina of millet shoots to create a tasty pesto to use as seasoning or for pretarare of delicious croutons?

Pesto di Cavolo Nero e Germogli di Miglio

200g cavolo nero

20g di biofarina di germogli di miglio

2-3 cucchiai di olio extravergine d’oliva

Sale facoltativo

Lavare e pulire il cavolo nero, avendo cura con un coltello di incidere ed eliminare le coste.

Cuocere a vapore in pentola a pressione per circa 10-15 minuti minuti.

In un mixer unire il cavolo nero, la biofarina di germogli di miglio, the oil, il sale.

Frullare tutto fino ad ottenere un composto abbastanza omogeneo!


You can never do without the vegetable cream of buckwheat sprouts!

Try it in both sweet and savory versions, You discover how taste able to give your dishes in no time!

It’ easy to produce it at home with biofarina of Buckwheat Sprouts. Here is the recipe-

Heat water in a saucepan, 250 grams, when it boils add 3 biofarina tablespoons of buckwheat sprouts. Let cool, then strain. Now you will have the milk of buckwheat sprouts to use to prepare your vegetable cream.

Preparation of Cream Plant the sprouts Buckwheat

100 g of milk with buckwheat sprouts

180 g of sunflower oil

1 of soya lecithin spoon

to sweeten: agave syrup or other sweetener of your choice.

United in a mixer to milk the lecithin, whisk, add if you like the agave syrup and always whisking the oil but slowly.

Your cream is now ready, put it in a bowl to rest in the fridge before using it!

dragoncello The Tarragon is a spice derived from the plant Artemisia dracunculus. From digestive and depurative.

the flavor of tarragon is pungent and aromatic, halfway between the salt and pepper, why we make a great natural flavor enhancer, useful for those who can not take salt for health reasons. manganese rich, Also Promotes detoxification stimulating diuresis

On why this plant was called tarragon there are different versions: the shape of the roots (that resemble a tangle of snakes) could justify the name, but it is also credited the hypothesis that behind this choice there is the ancient fame that has this plant to heal the bites of snakes

Let's find out in the kitchen with this recipe!

brown rice with millet sprouts and tarragon



  • 250 grams of brown rice
  • 750 cc of water
  • 1 carrot
  • 1 onion
  • 1/2 celery
  • extra virgin olive oil
  • 4 tablespoons BIOFARINA MILE OF BUDS
  • 1 tablespoon chopped tarragon
  • Parsley for garnish plates



Rinse the rice, in the meantime you have done in your saute pan vegetables with a little oil and, se vi va, a pinch of salt. Add the rice and let it bounce a few minutes. Add water (750 cc)

Close the pot and cook for 20 minutes, lowering the flame, from whistling.

Do vent the pot, open it and add 4 tablespoons BIOFARINA BUDS OF MILE and a tablespoon chopped tarragon.

Guarnendolo served with a few leaves of parsley and a dash of extra virgin olive oil



The pressure cooker ally in the kitchen, It is good for health and the planet.

Steam cooking is one of the healthiest methods. The steam makes it possible to cook food without disrupting vitamins and organic substances.

Choose steaming in a pressure cooker allows not only to cook food in a healthy and low-calorie way, but it maintains the nutritional properties of the foods themselves, It allows to have, from the organoleptic point of view, excellent quality and reduces by 80% the cooking times with savings of energy resources and also of time!

This our ally in the kitchen dates back to old times: the first rudimentary pressure cooking finds, indeed, date back to the Egyptians, and then come up to the seventeenth century with the “digesteur” di Denis Papin, French physicist the "she rediscovered" and perfected, so as to be the basis for the idea of ​​the steam engine.

Vitamin loss that occurs during cooking in a pressure cooker is insignificant for nutritional purposes. The heat sensitive vitamins are few, essentially vitamin C and thiamine. The first, while it is also contained in plant, It derived primarily from fruits, that does not submit almost never cook; the second is slightly deteriorates with heat. Both are water soluble, but although the pressure cooker works at high temperatures (circa 120 °C) and in water, The short cooking times mean that only a small amount of vitamins is lost.

Tomini Sweets to sprouts Buckwheat & Apricot

50 g biofarina sprouts Buckwheat

200 grams of water

Half a teaspoon of agar agar

3-5 dried apricots

A pinch of salt

Poppy seeds

Bring to a boil the water, add the biofarina of buckwheat sprouts, being careful not to make lumps. let cool.

A blend of dried apricots which have previously amollato.

Add the apricots, a pinch of salt and agar agar and place the mixture into molds of your choice and sprinkle with poppy seeds

Mayonnaise to plant millet sprouts

Olio di girasole: 100 ml

Latte di Germogli di Miglio: 50 ml

Lecitina di soia: 1 cucchiaio da caffè

Sale fino: 1 pizzico

Aceto o succo di limone: 1 cucchiaio

Versate nel bicchiere di plastica del frullatore ad immersione il latte di germogli di miglio, l’olio di semi di girasole, la lecitina di soia, a pinch of salt and finally a spoon of vinegar or lemon. Immergete all’interno del bicchiere il frullatore ad immersione e frullate gli ingredienti a velocità media, fino a che il composto non si sarà addensato; ci vorranno pochi secondi. Trasferite la finta maionese senza uova in una ciotola e servitela ai vostri ospiti!

Posted by in recipes on 27 December 2016

il Milk of millet sprouts It is a perfect source of beneficial substances for the 'body to consume as an alternative to more traditional milk as it is 100% vegetable, rich in protein and poor in fats.

Millet contains an enzyme called lipase, whose property is to dissolve the fat accumulated in the body. It is a ferment that is deposited in our digestive juices, favoring the correct decomposition and the proper absorption of nutrients, and then working on fatty acids.

In addition to eliminating the excess fat, its main benefit is to separate the fatty acids of the food making the lighter digestion and avoiding the classical water retention. Surely you gain in health!

Seeds of millet, Furthermore, produce other secondary processes that promote weight loss:

  • It allows to reduce the high level of glucose in the blood.
  • Regulates the cholesterol level.
  • It helps the liver
  • It makes enzymes essential to the kidneys to optimize their functioning and to eliminate the excess of liquids.
  • Reduces hypertension.
  • Lipase also helps keep arteries flexible well, free from deposits of fat.

'Pretty easy to prepare at home this drink thanks to biofarina of millet shoots preparation is instantaneous!

enough 3 tablespoons of coffee for about a mile biofarina 250 cc of water: bring to a boil the water, add the biofarina, turn off the heat, let stand 5 minutes, filtered and millet milk is ready!miglio-latte

INGREDIENTS: 1 kg pumpkin, 1 kg of potatoes, 150/200 biofarina grams of millet sprouts, sale, nutmeg, sage, pepe.
Remember to cook the pumpkin in the oven and not steamed so absorb less water and your dumplings will be even tastier!.
Then clean the pumpkin from the peel and seeds, and fire it at 150 ° for about 20 minutes . Cook the potatoes steam, still warm, peel them and mash them together with the pumpkin.
Add to the mix a pinch of salt and nutmeg (according to taste) and mix the biofarina of millet sprouts until the mixture will be hard.
Spread a bit 'of flour on a pastry board, form of sausages with the dough and pull them by hand, then with a knife cut the dumplings every two centimeters.
Bring to a boil a pot of salted water, then toss the gnocchi in boiling water.
When afloat they are ready: transfer them on plates with a skimmer.
Fry some sage leaves and pour the sauce over drained gnocchi, pepper and good appetite!

A first flat fun, different and tasty.
Ingredients: 150 grams of buckwheat sprouts and dried flour, 50 grams of bread crumbs or wholemeal rye flour (We suggest rice flour if you want one dumpling gluten free), a tablespoon of extra virgin olive oil, sale, nutmeg, water.
Arrange in a bowl the flours, add salt, the oil, the nutmeg (half teaspoon coffee, but the amount depends on your taste) and slowly add warm water and knead. For when settling with the water you consider that you have to get a workable loaf and that does not stick.
Let rest at least half an hour in fridge then riprendetela. Roll out with a rolling pin and cut it or make small dumplings.
Cook in boiling salted water, They are ready in no time as soon as they surface.
recommended seasoning: leek sauce and herbs.

INGREDIENTS: 600 grams of peeled apples rostaiole, 3 eggs, 300 grams of sugar, 150 g raisins, 1 lemon, cinnamon a pinch, 75 grams of buckwheat flour sprouts.
Peel the apples and frullatele. Separate the red from white eggs that you mount snow.
The red egg mix it with sugar until creamy smooth, add raisins, the pureed apple, cinnamon, grated lemon zest and flour from buckwheat sprouts.
At this point add the white whites.
Put the dough in a baking dish and garnish, if you, with cherries in syrup.
Now put in a convection oven for 2oo degrees 30 minutes, let cool before serving.
It’ excellent cut into squares and served with ice cream or whipped cream.

Ingredients: 75 gr buckwheat sprouts flour, 2 potatoes, 1 carrot, 1 celery, 1 onion, 1 clove of garlic if you like, a few leaves of cabbage, laurel, rosemary, sage, timo, sale qb
Preparation: peeled potatoes, cook them in a little water with the carrot, cut into pieces, the celery, the cabbage leaves tagluzzate, bay leaf. When cooked, add the spices and salt. whisk. Add the flour from buckwheat sprouts and serve with a drizzle of oil.

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