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What Tony eats several times a week.
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Recipes we have tried and enjoyed.
( Glenda's collection ) BEAN SPROUT SALAD WITH OUTRAGEOUS DRESSING from www.sproutpeople.comIngredients Serves 4
1 pound (or more)
Mung
Bean Sprouts
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1 1/3 |
cups red peppers, julienned |
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1 1/3 |
cups carrots, julienned |
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1/2 |
cup green onions, sliced diagonally |
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7/8 |
cup celery, sliced diagonally |
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2/3 |
cup mushrooms, sliced |
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1 |
cup bean sprouts, rinsed |
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1/4 |
cup olive oil |
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1 1/3 |
teaspoons toasted sesame oil |
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1 1/3 |
tablespoons soy sauce |
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1 1/3 |
teaspoons lemon juice |
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2/3 |
teaspoon garlic, minced |
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2/3 |
teaspoon gingerroot, minced |
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salt and pepper |
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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.
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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)
Munggo Guisado was one of my favourite dishes as I was growing
up in the Philippines. I've been searching for a recipe for this
online and I managed to find a good one! While I followed most
of the recipe, I added the pepper and bay leaf to the mix
for a
bit of a kick!
Soak mung beans for 1-2 hours
Boil mung beans in 3 cups of boiling water until larger and softer
Sautι garlic, onions, and tomatoes. Sautι until the tomatoes are wilted
Add 2 cups of water into the sautι mixture
Add the mung beans. Bring to a boil
Add salt, fish sauce, pepper, and bay leaf
Add baby spinach (or watercress)
Credits: I took the recipe from this site...
http://www.allfavoriterecipe.com/RecipeDetailMunggoGuisado
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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
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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
Ό 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.
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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
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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.
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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.
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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.
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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.
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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 |
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Easy
Avocado and Sprout Sandwiches! |
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Bean Sprout Salad The ingredients are
mixed together as a dressing, which is slightly sweet and hot,
and should be pretty A variety would be to toast the ginger-garlic in oil for a
short while. Add the chili strips and stop the cooking |
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Zesty 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
flavours 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.
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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 |
Hoisin Sauce
4
tablespoons soy sauce
2 tablespoons peanut butter or black bean paste
1 tablespoon honey or molasses or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops Chinese hot sauce, habenero or jalepeno
1/8 teaspoon black pepper.
Mix together. This will take a lot of mixing, just keep at it.
Makes ½ cup
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Recipe Links
Many Recipes can be found via Google. Here are only a few locations of
hundreds that are on the Web.
http://seasonalontariofood.blogspot.com/2008/01/sprout-nest-salad-with-tomato-eggs.html
http://tomorrowaustin.wordpress.com/2008/01/24/sprouts/
http://www.sproutpeople.com/cookery.html
http://www.isga-sprouts.org/lowcal.htm
http://www.recipezaar.com/library/getentry.zsp?id=198
http://www.isga-sprouts.org/recipes.htm
https://www.organicgardencafe.com/recipes/
http://www.healthinjoy.com/recipes.html
http://www.a1fruiterers.co.uk/recipes.htm
http://gfscornerdc.blogspot.com/2008/05/mung-beans.html
interesting article about sprouts on
Oprah.com, where sprouts are called "Superfood No. 9.
"
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What are Mung
Beans ?
Vigna radiata is a member of the Fabaceae (pea) family.
http://en.wikipedia.org/wiki/Mung_bean
The 18 to 36 inch tall mung bean plants produce clusters of 2
to 8 slender, 3-4 inch long, black, slightly fuzzy pods with
very small green seeds. Each pod may contain as many as 15 small
oval seeds depending on cultural conditions. The mung bean is an
ancient crop of Asia, where there are many seed sizes, shapes
and colors. Mung been sprouts are produced domestically from
green seeded cultivars. The mung beans' ancestors are annual
plants with both short and long day cultivars, however, domestic
cultivars are primarily temperature sensitive rather than
photoperiod sensitive. |
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