Sprouts Salad

I have had this recipe sitting in “my to post box”, for weeks waiting for the perfect “December Hot Day” to post and not waiting any longer – here it is the feel-good, crunchy, nourishing, and tangy sprout salad – that is simply simple but so full of tangy refreshing flavors.

 

Sprouts – Powerhouse of Nutrition

Sprouts—mung beans, edamame beans, chickpeas, alfalfa and etc.—whichever one you choose; however.  you choose to prepare and eat it and wherever you choose to buy them—just make sure you eat them as the list of their health benefits is almost never-ending. I personally buy them from the local Chinese Green Grocer and they are so wonderfully fresh and crunchy that you could just snack on them without any seasoning. You can also sprout your choice of beans, lentils, and legumes at home – much easier in summer. We adults enjoy eating it when it is seasoned, flavored and added to some salad greens. Oh yes, it does take time eating and chewing them—your mouth gets a bit tired so that makes it a bonus for the diet you are following. Like I mentioned earlier the list of their health benefits is never-ending, however, I have just picked a few of their essential benefits and it starts here:-

 

• They are low in calories, low on the glycaemic index, and a very good source of protein – which makes it an excellent diet food item
• Also, it is a wonderful addition to a vegan or vegetarian diet – providing nourishment and excellent overall health benefits
• It is a potent source of antioxidant which is essential for protecting the body against diseases and strengthening the immune system.
• A good source of essential fatty acids – which is lacking in many diets, a source of fiber which helps to keep you fuller for longer.
• A good source of vitamins – the vitamin density of some seeds can increase from as much as 100% to 2000% after several days of sprouting.

 

These wonder beans are packed with a host of essential minerals, and the sprouting process makes them much easier for the body to utilize. While sprouting if you allow them to reach a leafy stage, they are rich in chlorophyll which is a powerful blood cleanser and builder.

 

Mung Bean Sprouts Salad

350ml shredded lettuce of your choice (I used iceberg)

200ml mung bean sprouts

100ml sliced peppers of your choice

75ml roasted peanuts -or any nuts of your choice

20ml toasted sesame seeds

 

Dressing

25ml lemon juice

5ml freshly ground black pepper

2ml crushed cumin seeds

7ml salt

2ml sugar

15ml olive oil

20ml crushed nuts to sprinkle

15ml toasted sesame seeds

 

Method

• Place all of the salad ingredients in your choice of bowl/platter
• Add all the dressing ingredients into a bottle – close and shake well
• Dress your salad just before serving, sprinkle the nuts and seeds, and enjoy with some melba toast, pita chips, or all on its own