How to make your own Rice Milk,
Purer than you buy.
Recipes we have tried and enjoyed. (Glenda's collection )
BEAN SPROUT SALAD WITH
Ingredients Serves 4
1 pound (or more)
1 cup cucumber - peeled and sliced
1/2 + cup carrot - grated
1+ cup sweet peppers (use as many colors as you like) - chopped
Any and all other tasty colorful vegetables
3 Tbs. tahini or crunchy peanut butter (or
combination of the two)
2 Tbs. soy sauce
4 Tbs. vinegar
1 Tbs. hot red pepper oil
1 tsp. cayenne pepper
1 tsp. sugar
1 Tbs. toasted sesame oil
2 Tbs. corn, sunflower or vegetable oil
1 Tbs. ginger - minced
1 Tbs. garlic - minced
1 Tbs. scallions - minced
1 Tbs. white wine
1 tsp. hot mustard (optional)
1/2 tsp. salt
1 1/2 cups broth (chicken or vegetable)
bean thread or rice noodles (optional)
beans for 1/2 - 2 minutes by putting them in
rapidly boiling water, remove to strainer and cool with cold water.
well. Mix all vegetables and sprouts in a bowl. Mix
all dressing ingredients together and pour over sprouts + vegetable mix.
Chill and garnish with minced scallions and
toasted sesame oil. Serve over bean thread rice noodles if you like
This recipe is from Henry Chung's famous
Hunan Restaurant in
San Francisco. Henry signed my
copy of his cookbook and I have used it so much and for so long
that many of
the pages are hard to read for all of the
cooking stains. Thanks Henry, you have made our lives far more delicious!
This recipe is also great with
shredded chicken added to or in place of the mung
2 cups; Sprouted Chick
2 cups Tahini or soaked sesame seeds
2 cloves Garlic
Chopped parsley and dill
Juice of 1/2 lemon, dash of Bragg Aminos
Blend all ingredients in a blender, if necessary add a little bit of water
make blending easier until the paste is smooth and consistent
SPANISH RICE (raw food recipe)
FROM: How We All Went Raw
Nungesser & Stephen Malachi
1 head of cauliflower,
grated in a food processor
1 orange bell pepper, diced
¼ cup parley (cilantro), diced
1 tsp chili powder
½ Tbsp sea salt
¼ cup cold pressed oil (extra virgin oil,
grape seed extract,
Mix together well and serve.
(I am sure that a few sprouts in
here could only add to the flavour.)
-Set up a
balanced nutritional program, incorporating "live" unprocessed food.
constructive thought, word and action, positive visualizations
SPROUTED LENTIL SALAD
2 cups lentil sprouts
½ cup seeded, diced cucumber
½ cup seeded, diced tomato
1/3 cup chopped green onions
2 Tbsp chopped fresh parsley (cilantro)
½ cup thinly sliced radish (optional)
1 Tbsp cold pressed oil (olive, grape, sunflower)
2 Tbsp lemon juice
1 Tbsp white wine vinegar
1 ½ tsp dried oregano
½ tsp garlic powder
1 ½ tsp curry powder
½ tsp dry mustard
pinch of salt and pepper to taste
Combine the first 6 items in a bowl and toss lightly
In a smaller bowl, whisk together the remaining ingredients and drizzle over
the salad.chill for 20 – 30 minutes to allow the flavours to blend.
FROM: The Sunday Sun, July
Article by Hartley Steward ,
recommended as a form of dieting,
1 or 2 large cans of tomatoes
6 large green onions
1 large or 2 small cans of beef broth (if you can avoid
MSG=natural flavour, even better)1 package Lipton
vegetable soup mix (if you can avoid MSG=natural flavour, even
1 bunch of celery
2 cans of green beans
2 green peppers
2 pounds of carrots
Parsley or bouillon or hot sauce.
Cut vegetables in medium pieces (nice chunky pieces), using a large
stock pot, cover with water, bring
to boil and simmer for
about one hour until veggies are tender. Make 5-7 large containers.
Use the soup as a meal at lunch each
day. Eat as much as you want. You will loose weight
When you serve a bowl of this soup, place a handful of sprouts on the
Recipes Submitted by Readers of this web site.
1-1/2 c Sprouted chick peas
1-1/2 c stewed tomatoes, drained
1/4 c chopped green pepper
1/4 c red onion, sliced
2 tbsp currants
1 tbsp parsley
3 tbsp tomato sauce
1 tbsp honey
Stir tomato sauce and honey together and mix into the other combined
Healthy Spinach Salad
1 Bunch Fresh Spinach
either mung or a mixture of mung and sunflower sprouts
2 hard boiled eggs, chopped.
Toss & serve with honey dressing.
1/2 c oil
1/3 c honey
1/4 c catsup
1/3 c apple cider vinegar
1 tbsp Worcestershire sauce
1 med sweet onion, chopped
Blend 1st 5 items in a blender, add onions, refrigerate.
(to remove heavy metals from
4 cloves garlic
1/3 cup Brazil nuts (selenium)
1/3 cup sunflower seeds (cysteine)
1/3 cup pumpkin seeds (zinc, magnesium)
2 cups packed fresh cilantro (coriander, Chinese parsley) (vitamin A)
2/3 cup flaxseed oil
4 tablespoons lemon juice (vitamin C)
2 tsp dulse powder
Sea salt to taste
cilantro and flaxseed oil in a blender until the coriander is chopped. Add
the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture
is finely blended into a paste. Add a pinch to sea salt to taste and blend
again. Store in dark glass jars if possible. It freezes well, so purchase
cilantro in season and fill enough jars to last through the year.
been proven to chelate toxic metals from our bodies in a relatively short
period of time. Combined with the benefits of the other ingredients, this
recipe is a powerful tissue cleanser. It will loosen them from the cells,
but be sure to use colon cleansing food to remove any from the intestines so
that you do not have a retox situation..
of this pesto daily for three weeks is purportedly enough to increase the
urinary excretion of mercury, lead, and aluminum, thus effectively removing
these toxic metals from our bodies. We can consider doing this cleanse for
three weeks at least once a year. The pesto is delicious on toast, baked
potatoes, and pasta.
Attention to those persons submitting recipes for
Please send them in typed form on Microsoft Word. Thank you
I do not have the time to re-type them (Tony)
Combine all ingredients except lentil and fenugreek
sprouts in blender. Liquefy. Stir in sprouts and serve garnished with
sunflower greens. Serve 2
Layer the ingredients on one slice of bread, top with the other
slice, cut and eat.
Healthy Cooking - Sprouted Mung Salad
Nutritive value of pulses and beans increases when they are
sprouted. Sprouted beans have a lot of health benefits - high
source of fibre & vitamins, less in calories, easy to digest
and excellent for those who are trying to lose weight. One of
the best way to eat bean sprouts are in the form of salads.
You can experiment different ways. Make it spicy by adding tomatoes,
green chillies, onions and ginger or a fruity salad with orange
segments, apple or pomegranate .Here is my recipe for a quick and
Mung bean sprouts - 2 cups
Turmeric powder - 1 or 2 pinches
Red Chilli powder - 1/8 to 1/2 tsp
Coriander powder - 3/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Canola or olive oil - 1/2 tsp
mung bean sprouts with water and salt until
tender, make sure the beans are not overcooked. Drain
the water and keep aside. Heat oil in a pan and add
cumin seeds. When they start to splutter add asafoetida,
turmeric powder, coriander powder, chilli powder. After
15 to 20 seconds turn off the stove. Next add cooked
mung bean sprouts, adjust seasoning and garnish with
onions, cilantro and lemon juice.
The Following information was past to me by a reader
This link is to be read before using the following recipe.:
One ingredient is Chat masala:
Mix all spices and keep in a
jar, tightly covered, in a cool place.
from Classic Indian Vegetarian and Grain Cooking by Julie Sahn
Bean Sprout Salad
I found this recipe at
Credits: I took the recipe from this site... http://www.allfavoriterecipe.com/RecipeDetailMunggoGuisado
Crab and Pea Sprout Salad
1 pkg (200g) crab meat, defrosted (I have used fake)
1 1/4 cups cooked peas 6 cups fresh pea sprouts (I have also used sunflower sprouts)
zest of 1 orange
2 tbsp freshly squeezed orange juice
6 tbsp olive oil
salt and freshly ground pepper
Squeeze the crab meat well to remove excess water and break into small pieces, making sure there are no shell fragments.
Place in a large bowl with peas and pea sprouts.
Mix ingredients for dressing with a small whisk until blended. Pour over crab mixture and toss.
Recipe came from LCBO magazine.
Mix items for marinade then pour over washed and drained sprouts. Refrigerate for at least 2 hours or for a day or two. Enjoy.
Avocado sprout salad
The sprouts add volume without a lot of calories, so you get to eat more! The pepitas also give it a unique texture.
Serve this with veggie strips (bell peppers, carrots, cucumber slices, etc.) and eat it for lunch.
1 small ripe avocado (Mashed)
½ small tomato, chopped
½ cup sprouts of your choice (I used alfalfa/radish), shredded (I just used my hands)
1 tablespoon raw pepitas
2 teaspoons freshly squeezed lemon juice
Simply mix all together
Sprout Salad / Indian Koshimbir
Makes 12 cups (could also be made using half of the ingredients for 6 cups)
It stays fresh for up to a week in refrigerator.
½ cup (8 TBS) Fenugreek Seeds, Sprouted
½ cup Mung Beans (6 TBS) (Green Grams), Sprouted
2 cups Cucumber, Chopped
1 cup Tomato, Chopped
1 cup Carrot, Grated
2 tablespoons Lime/Lemon Juice
1 cup Raisins, soak
½ cup cilantro
1 tablespoon Ginger, Grated
Sprout the fenugreek. (alternately you may rinse 1/2 cup fenugreek seeds thoroughly in tap water. Soak them
overnight in 2 cups water. You can drink the soak water in the morning. (As per Ayurveda, 5000 year old Indian
Medicine System, drinking water in which fenugreek seeds are soaked is good for Diabetics, it clears toxins
and helps in detoxification. Fenugreek sprouts are also good for nursing mothers as it helps in milk formation).
Sprout the 1/2 cup Mung beans (As per Ayurveda, Mung Bean sprouts are tri-doshic/balancing for all body types)
until the roots are at least seed length.
Once the sprouts are done mix with chopped cucumber (1 medium), 2 medium size chopped tomatoes and a cup of grated
carrot. Soak 1 cup raisins for at least 3-4 hrs and add it to the above mixture along with juice of 2 limes. Add 1/2 cup
of cilantro, 1 tablespoon of grated ginger (approx 1 inch piece) and refrigerate.
Be creative with vegetables. You can also add onion, fresh grated coconut, green chillies, bell peppers, chopped apples etc.
You can also add Bengal Gram (Chick pea) sprouts or any other sprouts you like. Have fun.
Sprout salad with ginger dressing
1 1/2 cups fresh sprouts--clover, arugula, cress, radish, fenugreek and dill.
1 small carrot, grated
1/2 lemon, squeezed
1/2 orange, squeezed
2 tsp grated pickled ginger
1 tsp juice from the pickled grated ginger bottle
(just adding plain ginger should work also)
1 Tbsp extra virgin olive oil or flax oil
dash of freshly ground sea salt & fresh pepper
Separate your sprouts a bit so they are not clumped together, and put into 2 salad bowls. Grate fresh carrot over
the top of the sprouts. Add all of the dressing ingredients into a small bowl and whisk together. Drizzle over the top!
Add a sprinkle of toasted sesame seeds.
Bean Sprout Salad
2 tablespoon Sesame seeds
1 pound Fresh bean sprouts
thoroughly washed and drained
3 med. Garlic cloves
peeled and minced
2 med. Scallions −− trimmed & minced
1 1" cube ginger
peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil
Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from China's Hunan province.
The canned variety don't have the requisite crispness. Keep a close eye on the toasting sesame seeds so they don't burn.
PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12−to−16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container. Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium−size skillet set over moderately low heat, stir−fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the warm dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving
Recipe for "Mung bean Soap?" for bathing
(found on the internet)
Sounds like fun!!!
Mix a little mung bean flour with water and use this paste instead of soap. It smells like freshly cut grass and doesn't
dry out the skin like soap. It is tridoshic and especially good for sensitive skin and conditions such as athletes foot.
You can buy mung bean powder, or flour, from some Indian grocery stores. In India they mix a little turmeric with this
paste and use it as a face wash, though I am a little wary of using turmeric on my skin for fear of looking jaundiced! If
you want to try this be sure to wash it off quickly.
Thought from Glenda: Use the mung bean sprouts (live food) and dehydrate them to make the flour.
Mung Bean Sprout Salad
half a cucumber, peeled and cut into julienne (matchstick) strips
cherry tomatoes, halved
baby lettuce, leaves separated
can of drained and rinsed Sweet corn
1 cup mung bean sprouts
1 tsp tamari sauce
1 tbsp olive oil
1 tbsp orange rind
1 tsp grated fresh ginger root
2 tbsp freshly pressed apple juice
Place the dressing ingredients in a small jar and shake well to combine. Arrange the remaining ingredients
in a large salad bowl, add the dressing, toss the salad and serve immediately.
Easy Avocado and Sprout Sandwiches!
sliced bread, whole wheat works.
1 large avocado
. bean sprouts
garlic (2 cloves per avocado)
Veganaise (2 tablespoons per avocado)
diced tomato and onion optional
1. Mix in a bowl (1) avocado (2) garlic pressed/crushed peeled garlic cloves, (2 tablespoons spoons) of
Veganaise, and mustard to taste. Mix until consistency and appearance is like guacamole.
2. Wash a large handful of sprouts you'll use on your sandwich. Use as much as you can and pack
in the sides of the sprouts so they remain in the sandwich.5. Add in 1/3 to 1/2 the bowl mixture per sandwich
on top of the sprouts. The sprouts are meant to give the sandwich "meat" some structure so l
load up that sandwich.
1 cup of chopped tomatoes
one tray of sprouted mung beans
for the dressing
1/2 cup of Salad Oil
3/4 cup Vinegar
1/4 cup sugar
3 tbsp grated onion
2 cloves of garlic
1 tsp salt
1 tbsp mustard powder
1 tsp chilli powder
Combine all the ingredients for the dressing and shake them well. Add the garlic and the onion for its lavours to seep in. Chill for a period of time and remove the garlic and the onion before adding the required amount of the dressing to the chopped tomatoes and mung bean sprouts.
Line everything up in dishes on your counter
Pie plate containing hot water
1 cup cilantro/coriander, chopped finely
1 cup bean sprouts
1 cup grated carrot, fine strips
1 cup cooked shrimp, cut in half
or chicken, cut in strips
1 cucumber washed and peeled, cut into matchstick pieces
1 cup fresh basil, cut in matchstick pieces
Place one rice paper sheet in hot water for 30 seconds. Remove and place it on a clean surface, or perhaps some
cheese cloth, layer some shrimp, cucumber, carrots, cilantro and basil. Wrap up, folding tightly. Let rest to seal
properly. . Cover if storing for any length of time.
Slice each in half on the diagonal, then, prop them up on a small plate with a jigger of dipping sauce, such as soy
sauce, peanut, tamarind, hoisin, etc.
1/4 cup tamarind pulp (also known as Indian date), ripe and seedless
1/4 cup water
salt to taste
1 tbsp raw sugar
1/4 tsp black pepper
1/2 tsp cumin seeds, white, toasted and ground
1 tbsp mint leaves, chopped
some recipes include currants
tamarind pulp in water
overnight. The next day, mash the pulp into the water and blend
liquid in a sieve or through some cheesecloth
and discard the fibres. Stir in the remaining ingredients except
mint leaves. Whisk thoroughly until the
sugar has dissolved.
Sprinkle with mint and serve chilled. Serve
samosas or other salty