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What Tony eats several times a week.
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How to make your own Rice Milk,
Purer than you buy. Ingredients Serves 4
1 pound (or more)
Mung
Bean Sprouts
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| 1 1/3 | cups red peppers, julienned |
| 1 1/3 | cups carrots, julienned |
| 1/2 | cup green onions, sliced diagonally |
| 7/8 | cup celery, sliced diagonally |
| 2/3 | cup mushrooms, sliced |
| 1 | cup bean sprouts, rinsed |
| 1/4 | cup olive oil |
| 1 1/3 | teaspoons toasted sesame oil |
| 1 1/3 | tablespoons soy sauce |
| 1 1/3 | teaspoons lemon juice |
| 2/3 | teaspoon garlic, minced |
| 2/3 | teaspoon gingerroot, minced |
| salt and pepper | |
| 1 1/3 | tablespoons toasted sesame seeds |
In a bowl, combine all the vegetables.
In another bowl, whisk together the olive oil, sesame oil, soy sauce, lemon juice and ginger.
Pour
dressing
over
vegetables
and
toss
lightly.
Season
with
Salt
and
pepper
to
taste
and
sprinkle
with
toasted
sesame
seeds.
Stewed Mung Beans (the enzymes will be lost!!)
1 cup mung beans
3 cups water
1 tbsp vegetable oil
2 cloves of garlic
1 chopped onion
1 medium sized or large tomato, chopped
2 cups of water (or broth)
fish sauce (patis)
Salt
Pepper
bay leaf (or two)
baby spinach (or watercress)
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)
Dressing
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.
Serves 6
Recipe came from LCBO magazine.
Marsha Laing
Sprout Salad
Serves 2-3
2 cups mung beans (or sprouts of your choice)
Marinade:
½ cup Nama Shoyu
1 clove Garlic
½ Ginger root (1/2 ")
1 tablespoon Sesami Oil
1 teaspoon Cayenne pepper
½ cup Chopped Onions
¼ cup Chopped Cilantro
Mix items for marinade then pour over washed and drained sprouts. Refrigerate for at least 2 hours or for a day or two. Enjoy.
About a cup
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
directions::
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
Dressing
1 tsp tamari sauce
1 tbsp olive oil
1 tbsp orange rind
1 tsp grated fresh ginger root
2 tbsp freshly pressed apple juice
Method
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)
mustard (varies)
Veganaise (2 tablespoons per avocado)
diced tomato and onion optional
Directions:
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.
Sprout Salad
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.
SPRING ROLLS
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
Rice paper
1 cucumber washed and peeled, cut into matchstick pieces
1 cup fresh basil, cut in matchstick pieces
Soy sauce
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.
Tamarind Sauce
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 chili powder
1/2 tsp cumin seeds, white, toasted and ground
1 tbsp mint leaves, chopped
Note: some recipes include currants
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Directions: |
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Soak tamarind pulp in water overnight. The next day, mash the pulp into the water and blend thoroughly. Strain liquid in a sieve or through some cheesecloth and discard the fibres. Stir in the remaining ingredients except the mint leaves. Whisk thoroughly until the sugar has dissolved. Sprinkle with mint and serve chilled. Serve with samosas or other salty dishes.
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Tony Hornick www.sprouitgrowers.com, phone 905-681-6908 eMail: Tony@sproutgrowers.com |
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