Posts Tagged With: sprouts

Sprouted Wheat Grains, Apple, Carrot and Mustard Salad (Raw)

Posted on July 9, 2013 by leroy watson

A wholesome, hearty salad that fits perfectly with our beloved Welsh summer (meaning torrential rain and mist, even the sheep look miserable!) This is actually unfair as today and yesterday have been complete beauties, check out the sunset below taken from the kitchen window.

Its a real eden like environment up here on the hill and our garden is loving the sun. The beetroots and cavolo nero particularly are leaping out of the ground. Slugs seem to be taking it easy, probably hiding in some damp slug den, planning there next raid. Cunning slime balls that they are. Long like the sunshine!

RAW TIMES

Sprouted wheat grains have been a saviour for us in the past as they sate and bready sweet pangs that we have. Sometimes when we sit down to some nice raw salads, soups etc we do crave a little bread to add something a little different. We will be experimenting with raw breads very soon, but until then we reach for our buddies the wheat grains.

It takes a couple of days for them to sprout and after that you have a lovely sweet and chewy grain to use in all kinds of good things. They need to be soaked in filtered water for 24 hours and then placed in a sprouting tray or something flat, rinse them twice daily with fresh water and you’ll soon see the sprouts waking up.

Anybody who reads the BHK regularly knows that we are into our sprouts. Anything sprouted just seems so full of vitality and energy. They are so easy to do at home even we manage! We have been experimenting with other grains, oat and buckwheat are two firm favourites. We also have barley, which is next on the sprout list. The grain sprouts bring something new to the menu, quite chewy and meaty in texture.

The star here is the dressing, pairing our local rapeseed oil, with mustard and apple concentrate, a brilliant combo of flavours. The rapeseed oil is almost buttery and the sweet apples cuts through nicely. YUM!

Making dressings all hangs on what the ingredients of the salad is and the overall flavour you’d like. This is a sweet salad, with the apples and the raisins, which Jane really loves. We made the dressing slightly tart to counteract the sweetness, I always try and think of what the overall flavour of a salad will be when I’m making a dressing and adjust it accordingly. A dressing can accentuate the flavour of great ingredients, or hide them behind bog flavours. I think a balance is best, with the veggies shining through.

The Bits – For 2 Hungry Herbivores

2 cups sprouted wheat grains, 1 apple (decored and chopped), 1 celery stick (chopped), 2 carrots (scrubed and chopped), 2 cup raisins. 1 handful mint (ripped), 1 handful parsley (chopped), 2 handfuls rocket leaves, 1/2 cup sunflower seeds

Dressing – 1/2 cup cold pressed rapeseed oil, 1/4 cup apple cider vinegar, 1 tbs apple concentrate, 1 tsp English mustard, 1 clove garlic (crushed), 1 teas sea salt (to taste)

Do It

Chop all ingredients in a fashion that suits your mood. We were in a post work hurry, so they became abstract, but satisfying non-the-less. Also when the sun goes down, we are using candle light and it can be difficult to chop things and wash up when you’re in the dark. In fact, many things are. You need to slow down, read, then sleep. Which is great.

Whisk up your dressing ingredients in a small bowl, making sure all is nicely combined.

Serve

Dressing on the side, it is quite potent and each persons taste will differ. Salads are of course best served super fresh, straight off the chopping board.

We Love It!

A real local treat this one, welsh rapeseed oil, mustard, apples, celery, rocket…..almost the entire bowlful came from our neck of the woods and some from the garden. We love this time of year when the sun shines a little and plants begin to bloom and fruit. Happy days indeed!

Foodie Fact
Rejuvelac is an amazing by-product of the grain sprouting process. It is regarded highly by Ann Wigmore and all at the Hippocrates Healthy People, which we pay great attention to. It is one of those things that boasts incredible health benefits, but there is something about it that is quite special, almost undiscovered by modern science.

Rejuvelac contains many enzymes aiding digestion and is filled with friendly bacteria which are amazing for us, helping us to release toxins in the body. Add to that the fact that it is bursting with vitamin B, E and C and you’re looking at quite a beverage. It also tastes nice, like a tangy lemonade with a hint of sweet grain.

Here’s how its made.

Suns gone and I’m typing by feel, time to call it a day………

Categories: Recipes, Salads | Tags: ann wigmore, food, health, raw, recipe, rejuvelac, salad, sprouting, sprouts, vegan, vegetarian, wheat, wheat grains | 8 Comments

Vibrant Gigglebean Stew (Raw)

Posted on June 27, 2012 by leroy watson

Raw Vibrant Chickpea Stew

This may be the healthiest dish we have ever eaten. I can only see stew this doing wonderful things for us and it tastes amazing (always a bonus).

I love the name ‘gigglebeans’, it’s is what Jane’s friend Alex calls chickpeas (or garbanzos, they have so many names!) What ever we choose to call them, they are fine legume and a welcome addition to raw June at the Beach House.

We had tried previously to soak and sprout chickpeas. I don’t think we have the heat here. It has been a very strange season this year, our plants are not sure whether its winter or summer. I know the feeling! This may have affected the chickpea sprouts, as they don’t seem to like sprouting, they just swell up. After soaking the chicks for 12 hours, we have discovered that they are delicious, even without a sprout. It has been a revelation. Nothing adds bite and vitality to a salad like a crunchy chickpea, jam packed full of nutrition and protein, they are a real gift from nature. They are just like nuts, without the fats.

I am always compelled to add the flavours of India or North Africa/Middle East to a chickpea. It just seems correct. I have restrained myself this time as I am having a few days detox before raw June ends. I feel quite amazing! I have never been a fan of the word detox, but I’m really enjoying it. I’ve dropped nuts and oils (fats in general) from what I eat and my energy levels have gone through the roof. You wouldn’t imagine that, but it is true. I went for a jog last night and I felt positively turbo charged. I’m not sure if it is wise as a long term diet, but who knows. I feel magic now.

This raw stew came together from the idea for a dressing. It is definitely more of a stew, mainly due to the lack of leaves and the quantity of dressing. The dressing itself can be used on most vegetables and you can add some olive oil and salt, if you are not having fun experimenting with the raw things.

In future I may add some fresh herbs to the dressing, a handful of mint of basil would be delicious. But as I said, I’m trying to restrain myself at the moment and keep things relatively simple for the palate.

The combination of texture and colours here are a real feast for the senses, the flavours are light and understated, with the odd kick of chilli to liven things up. Using apple cider vinegar here adds a nice tang to the dish. Overall a salad fit for any table and certainly fit for any body.

This will make a big bowl of salad, leftovers will get better in the fridge when left for a little marinate.

The Bits

We use the food processor for the grating

Stew – 1 cup grated swede, 1/2 cup chopped mangetout, 1 sweet potato (chopped), 2 cups sprouted (swollen) chickpeas, 1 cup grated courgette.

Dressing – 2 cloves garlic (one more if you are a garlic fiend), 1 inch of grated root ginger, 2 tbs apple cider vinegar, 1 apple, flesh of 1 orange, 1/2 cucumber, 1 red chilli (of your choice, be careful with the heat!), 2 tbs olive oil (optional), pinch of sea salt (optional)

Do It

Cover the chickpeas well with water, they will swell up to more than double their original size. Leave for 12 hours then drain. You can eat them now if you like, if you would prefer them softer, add more water and leave for a further 12 hours.

Dressing – Add all dressing ingredients to a food processor and blitz up well. Stew – Arrange/mix the salad and dressing in a big bowl.

Serve

For the final, super healthy boost, top with a generous handful of sprouts (mung bean or green lentil would be great).

We Love It!

After eating this salad, we felt our bellies sing! Such a vibrant thing and full of only goodness. The chickpeas really fill you up and you are left with a deeply sated feeling after this, no need for dessert or nibbles between meals.

Foodie Fact

Chillis are originally from Central America and are such a mainstay of Mexican food. I remember eating raw chillis with my ‘Huevos Rancheros’ most mornings there. My body seemed to get used to their potent effects.

Spanish and Portugese explorers (conquistadors) were originally responsible for making the chilli a hit on the world stage. Chillis are well reknowned for their medicinal and health benefits.

Chillis contain an impressive number of plant based compounds that help to prevent disease and promote health. The spice in chilli, a compound named capsaicin, is a powerful anti-bacterial, anti-diabetic and lowers cholesterol levels. Chillis are also rich in vitamin C, A and Beta-carotene, these help us counter the effects of free radicals created when the body is under stress or disease.

Chilli heat is measured by ‘Scotville Heat Units’. Your average sweet pepper will get a 0, tabasco sauce rates at 2,ooo-5,000, a mexican habanero weighs in at 200,000-500,00, but the hottest chilli in the world is the Naga Bhut Jolokia (or Ghost Pepper) rating at a whopping 1,041,427. Not surprisingly, the NBJ has been used in manufacturing weapons, being placed in hand grenades and pepper spray!

Categories: Detox, Dinner, Dressings, gluten-free, Healthy Eating, Healthy Living, Lunch, Raw Food, Recipes, Salads, Side Dish | Tags: apple cider vinegar, chickpeas, chilli nutrients, chillis, cooking, dairy free, detox, detox salad, diet, food, garbanzos, garlic, gluten-free, health food, healthy eating, high nutrients, light, low fat, mangetout, naga bhut jolokia, raw food, raw stew, raw vegan, recipes, salad, scotsville heat unit, sprouts, stew, summer, vegan, vegetables, vegetarian, vibrant, worlds hottest chilli | Leave a comment

Black Olive Tapenade with Beetroot and Red Onion Salad

Posted on June 25, 2012 by leroy watson

Beetroot and Red Onion Salad with Black Olive Tapenade

Tapenade is one of those things that we don’t eat enough of. Everytime we have it, we say the same thing, “Why are we not eating more tapenade!” It is delicious and is one of those classic summer dishes that reminds me of holidays in Greece and France.

I ate alot of tapenade at break times whilst picking grapes in Beaujolais. We’d have it spread over warm baguettes, with local cheese and lashings of whatever wine was in the bucket (purely medicinal, it helped to dull the back pain you see). I believe that the intense satisfaction I got from munching the tapenade pulled me through those back breaking times. The wine was certainly nothing to get excited about, unfortunately.

This is a wonderful concoction of flavours that I’ve had a little play with (of course) and omitted the use of capers due to a forgetful moment at the shops. The unique caper-ness has been replaced by the gorgeous sun-dried tomato. Not a bad substitute! I have also added raisins to add a little sweetness, the black olives can be a little bitter in these parts, Wales not being high on the olive producing charts. The rest is fairly classic tapenade, forming a delectable black paste that can be spread or dipped as you choose. I love this type of food, which is greater than the sum of its bits.

I normally think of Tapenade as being a Greek dish, but it actually hales from Provencal in France. Traditionally this puree contains caper, anchovies, black olives and olive oil. The French would normally serve it as an hors d’oeurve or stuff it into a steak.

Tapenade is alot like pesto (see our ‘Hazelnut Pesto‘ post) in that it is a joy to behold sitting in the fridge door. It just hangs around and marinates, getting better and better. It goes well in so many things and mixed with some oil, makes for an instant wonder dressing. The best part is that it has a gourmet flavour with very little needed in way of preparation.

The way you chop up your veg has a major effect on the presentation and texture of a salad. Have a little think before you begin to chop about what type of effect you’d like to create.

If you spend a little more on good quality olives here, it is well worth it. The black variety are normally a little cheaper and in their own way, just as good as some of their greener brothers and sisters.

The Bits

Tapenade – 1 cup black olive, 6 sun dried tomatoes, 2 cloves crunched garlic, 1/2 red onion, 1/4 cup raisins, juice of 1 lemon, handful of chopped parsley, sprig of rosemary, pinch of thyme and oregano, glug of olive oil, cracked black pepper and sea salt (to taste), glug of olive oil (if needed)

Salad – 1 nice red onion (thinly sliced), 4 small beetroots (cut into eighth’s), 2 cups of spinach (chopped), 3 carrots (grated), 2 stalks celery (chopped), 1 cupful of sprouts (we used green lentil sprouts)

Black Olive Tapenade in the mix…..

Do It

Tapenade – Add all ingredients to a food processor and begin to whizz. As it becomes sticky, trickle in some remaining olive oil to create a beautiful, shiny puree. Keep in a sealed container in the fridge overnight for maximum marination (new word for you there!).

Salad – We put the red onion and carrot into a food processor and grated, then chopped the celery, spinach and beetroot separately.

Serve

Thin out some tapenade by adding the same quantity of good olive oil and whisking well. You can lower the amount of tapenade if you’d prefer a lighter dressing. Pour the dressing over the salad and give a good mix in.

Place in your favourite salad bowl and top with a handful of green lentil sprouts (see our ‘sprout‘ post for how to sprout your own, its quite simple). Then spoon on some tapenade.

We have also used it to flavour soups and stews and of course in post June days we’d have it lathered on some warm oat bread.

We Love It!

This tapenade has a great balance of bitter and sweet, with the beautiful silky texture of pureed olives.

Foodie Fact

Olives are one of the oldest foods known, dating back 7,000 years. Black Olives are left to ripen for longer on the trees, green ones are picked earlier, they generally have a milder flavour. Olives are a good source of iron (which helps to carry oxegen in our blood) and are low in calories with plenty of good fats. They do however contain a decent amount of sodium and should be eaten in moderation if you’re keeping an eye on salt intake.

Twelve black olives provide 1.8mg of iron. Interestingly women need 18mg of iron per day and men only 8mg.

Categories: Dinner, Dressings, gluten-free, Healthy Eating, Low G.I. (glycemic index), Lunch, Raw Food, Recipes, Salads, Side Dish, Snacks and Inbetweens, Vegan | Tags: black olive, black olive tapenade, dairy free, dinner, food, food photography, French, gluten-free, good fats, Greece, green lentil, hazelnut pesto, healthy eating, holidays in greece, iron, low fat, onion salad, pesto, photography, raisin, raw, raw food, raw vegan, recipes, salad, sprouts, summer, summer dishes, sun-dried tomatoes, tapenade, vegan, vegetables, vegetarian, wine, wine making | 8 Comments

Sava’s Elephant Garlic Flower Salad

Posted on June 7, 2012 by leroy watson

Sava’s last lunch at the BHK

Here was this lunch offering, made by Jane and Sava. A crunchy wonder, with bucket loads of veggies, topped with the ever intriguing, elephant garlic flowers.

This was Savannah’s last meal with us and we wanted it to be special. We rustled up a few different salads, dips and even a piquant beige guacamole.

Sava is originally from South London, but is currently masterminding world domination (Sava style) which means spreading love, happiness and vibrant energy to all corners of the world. Sava is also an ace vegan chef and was the perfect house guest during this raw time at the Beach House. We have spent most of our time sitting around talking about food and travel, two of our most favourite chat topics. Its been a gas….

Sava has an brilliant travel website, all about travelling the world and living your wildest dreams. Its called travel butterfly. Sava has just returned from travelling around Central and Southern America and there are loads of wonderful tales, images and tips to be found there.

These garlic flowers have thick stems with a potent garlic punch (the whole house stank of garlic after chopping a few up). The flowers seem edible, with small yellow petals. One bunch has lasted us quite a few days as its best used sparingly. Warning, if you are worried about garlic breath, do not approach these flowers (and stop worrying).

You may like to add some spirulina, wheat grass or barley grass powder to the topping if you are raw, or even if you aren’t, this would give you a serious boost. These are three heavyweight contenders of the superfood world. It is said that you can live on these green powders (the barley grass actually tastes of dried fish) but not even I will venture this far down the road of cleaning my internals up. The barley powder we have is labelled as a ‘powerful’ food and should be eased into, you wouldn’t want to over do it (this all seems very tame compared to my tequila slammer days, but unimaginably healthier!).

These salads are always super easy to get together, we’ve made them per person so you can just have it yourself, or share with the people you really, really like. This is a big salad and designed to be a main meal so there is a lot of ingredients in it. We realise this goes against some of our ‘The Big Four Raw Food No No’s’ but we are trying to be good! We topped it with the elephant garlic flowers so we could measure the amount we ate with eat spoonful, it also looked great.

Elephant garlic flowers

The Bits

Per person – Handful of baby corn, 1 carrot (chopped), handful of mangetout, 1 ripe tomato, 1/2 courgette (chopped), 1/2 apple (green and sour is best, chopped), 1 stick of celery, handful of cucumber (chopped), handful of cos lettuce (chopped), 2 teas linseeds, 1 handful of mung bean sprouts, 2 teas alfalfa sprouts.

Topping – Handful of elephant garlic flower (chopped), handful of sunflower seeds, splash of olive oil.

Elephant Garlic Flower Salad

Serve

Layered with a creamy Miso, Tamari and Tahini Dressing, topped with the chopped elephant garlic flowers.

We Love It!

Mainly because Sava made it and she is very lovely indeed. The elephant garlic is amazing and well worth seeking out, it explodes in your mouth and adds a spot of romance to the plate.

Foodie Fact

Native Americans believe wild garlic to help against ailments such as high blood pressure, asthma and scurvy.

Our Morning Juice Routine

Is stuttering along. We are still getting into the routine of a mid-morning juice. I used to have a nice jug of coffee, now its a yogurt pot full of fresh juice. I know which one my body prefers (bit sometimes I miss that aroma).

Jane made a magic juice this morning with the trusty Magimix. Simple and not really worth a separate post, its similar to a couple we have done before. It was a zesty Apple, Carrot and Ginger. The perfect balance of sweetness with a kick of ginger. Here is Jane mid juice:

Jane making morning juice

We aim to be drinking at least one juice per day and are finding that we are not hungry in the mornings. This would make sense, all of our nutritional requirements are being met, so the absorption cycle of the body doesn’t really kick in until 12pm. That’s when we whip out the salads.

We plan on getting a 25 kilo bag of carrots from a farm down the road and really getting juicy next week. Apparently, if you drink too much carrot juice, you actually turn orange. Watch this space, will make for interesting pictures I’m sure.

Happy days aheadX

Categories: Breakfast, Friends of B.H.K, Healthy Eating, Nutrition, Raw Food, Recipes, Salads, Sauces, Side Dish, Superfoods, Vegan | Tags: ailments, apple, asthma, barley grass powder, barley powder, carrot, cook, corn, elephant garlic, flax seeds, flowers, food, garlic breath, ginger, global, guest, happiness, healthy eating, healthy living, heart disease, high energy, juicer, juicing, linseeds, low fat, magimix, miso, native american, potent garlic, raw, raw food, raw vegan, recipes, remedy, salad, spirulina, sprouts, sunflower, superfood, superfoods, tahini, tamari, travel, travel butterfly, vega chef, vegan, vegetarian, wheat grass | 1 Comment

Raw Hazelnut, Rosemary and Lentil Hummus

Posted on June 2, 2012 by leroy watson

Day two of raw June and I’m feeling good. We have been eating quite a bit of raw food recently, so I wasn’t expecting wonders. Later in the month, who knows, maybe I’ll be sprouting!

I am working in a kitchen at the minute and its the middle of ‘silly season’, so its hard graft. I am finding no problems with the energy and when I eat healthy I find I need less sleep (which is a real help in the catering industry). It does have its advantages, I wont be missing cooking this month that’s for sure! I am also surrounded by temptation, nice looking chips and slabs of cheesecake. It’s a good test. Most of my colleagues think I’m mad, but I’m used to this (for one reason or another). I am definitely eating less and not feeling hungry, I don’t even fancy a coffee anymore, which is rare behavior.

Many people comment that raw food sounds ‘boring’. This recipe is anything but and I find most raw food to be fascinating in its complexity and creativity alone; never mind the health benefits.

This is a real gourmet raw hummus. I thought I’d start as we mean to go on. It contains a lot of ingredients, but it is much more than a dip. This will be the main part of dinner tonight, with an orange, sweet potato and red cabbage salad.

It is rich with the nuts and oil, but does not have the smooth texture of a normal hummus. The flavour is a knockout though and like with alot of health foods, you have the piece of mind that it is doing your body good and providing you with some super nutrients.

We used sprouts here due to the fact that our sprout corner is going mad. At the minute we have a variety of receptacles holding all sorts of seeds and beans. We’ve mung bean, sunflower seed, buckwheat, wheat grains, quinoa and green lentil all in various states of soak and sprout. The mung beans are a staple here, but most of the other ones we’ve either tried and failed with or are completely new to. It’s a great little experiment and the right weather for sprouts. We found it difficult in the winter to get them going and our airing cupboard seemed too warm. Now we have the happy medium of summer (ish) temperatures in Wales.

Sprout Central

We have been soaking our nuts overnight, this helps to release the enzymes and nutrients. They are also softer, better for blending. Hazelnuts are one of the good nuts, peanuts, pistachios and brazil nuts are not goodies. We will still be eating them though, just a little less than before.

It’s worth spending a little more on a good almond milk, the cheaper varieties are thinner and not as creamy.

So here’s our first attempt at a raw hummus:

The Bits
1 cup of hazelnuts, 1 cup sprouting green lentils, 1 cup sprouting chickpeas, 1 handful of dried rosemary, 1/2 cup almond milk, 1/2 cup of extra virgin olive oil (evoo), juice and zest of 1 lemon, 1 tbs raw tahini, 1 tbs flax seeds, 2 cloves of garlic chopped, salt and pepper if you like (I used a dash of Braggs Liquid Aminos instead, it contains naturally occurring sodium and loads of good amino acids).

Do It

This is the easy part, put it all into a blender and blitz until smooth, roughly five minutes should do. If it is sticking or dry, add water as you are blending. This should loosen things up.

Serve

Great as a dip of course, or with a salad. We will be mixing it into chunky chopped vegetables tomorrow.

We Love It!

We Love sprouts! So anything they are in, we are happy about. This recipe is bursting with flavour, the hazelnuts and rosemary work together so well. It has a nice creamy, richness to it, but is low if fat. Hoorah!

Foodie Fact

Sprouting Chickpeas (Garbanzos/ Giggle beans to some) are packed full of protein. They contain more protein than milk! Many vegans and raw food types are asked about how they add protein to their diets, the truth is protein is available in many plant based foods. Nuts and seeds mainly, but sprouts are also a good source.

Chickpeas are full of carbs, but low in fat. A small serving of chickpeas contains around 50% of your daily Vitamin C requirement.

Raw Hazelnut, Rosemary and Lentil Hummus

Categories: Dinner, Healthy Eating, Healthy Living, Low G.I. (glycemic index), Nutrition, Raw Food, Recipes, Snacks and Inbetweens, Vegan | Tags: buckwheat, catering, chickpeas, dips, food, garbanzos, hazelnuts, healthy eating, healthy living, hummus, mung beans, nuts, raw, raw food, raw hummus, recipes, rosemary, sprouting, sprouts, vegetarian | 1 Comment

Sprout! The evolution of the mung

Posted on February 7, 2012 by leroy watson

Heres something that could change your life. Maybe extend it a little also.

Sprouts!

Mung bean sprouts this time.

These little wonders are a gift from nature. They are packed with nutrients, very, very good for us and best of all, easy and cheap to prepare at home.

My sprouting guru is a wandering flautist named Yanny, he is in his late 70’s and fit as a fiddle. Yanny even sprouts on his travels in hotel rooms and in backpacks.

There are a few companies selling sprouts in the U.K. at inflated prices. They need not be a costly ‘health’ food. They can add an incredible range of flavours to salads.

Many prices in ‘health’ food shops are appalling, some necessary, but many seem to go against the ethos of the ‘good life’, where money (you would hope) plays a secondary role to living well and helping others.

We are fortunate to have many good people living around us, giving us inspiration and positive examples of methods and practices that are sustainable, meaning that we can move away from the mass food movement (Tesco’s et al) or prohibitive ‘Health Food’ Shops.

You don’t need to spend a small fortune to eat healthy. All you need are sprouts! Mung beans are the easiest, but once you get into it, there are so many avenues of sprouting joy.

So head to the hills, of your windowsill and start sprouting.

The Bits

Mung beans (any variety works well, we used the green ones)

Filtered water

Do It

Acquire a receptical (see the evolution of the sprout), a spare plastic tray (recycled normally), a large water bottle with vents cut into it (be creative) or a proper sprouter. I was so lucky to pick up a sprouter from a charity shop for two quid! They should not be costly bought new.

The important thing is that the sprouts get air and are not in direct sunlight, they also need to be kept warm. Optimum conditions will result in a quicker sprout.

The evolution of the sprout (tray, to bottle, to sprouter)

Soak the beans in filtered water for 24 hours, empty water and place in your sprouter. Keep them damp for the next 48 hours and then leave them dry (rinsing regularly if you can).

After a couple of days, they should start to sprout. Younger sprouts are sweeter and large sprouts have a fuller flavour. Experiment on which you prefer.

You won’t get them all to sprout, so try to sort out the hard un-sprouted beans. They can be a little crunchy and some hard as rocks. Beware.

It’s as easy as that. They keep well in the fridge. Once one batch is finished, get the other one started and you have a rolling harvest on your hands.

Serve

Put them on anything, of course salads are best. If you are feeling decadent, or need a serious boost, mix up an unadulterated sprout salad. ZING>

Foodie Fact

Mung beans are one of the most cherished foods in Ayurveda, full of vitamins, minerals and vital veggie protein. They are said to balance all three doshas (making you more stable and relaxed) and make absorption of nutrients easier. When sprouted, very high levels of Vitamin C become available (rising by 60%). Most importantly, Mung Beans contain a low quantity of the sugar molecule that make you fart!

It is simple, if you avoid speeding buses and eat more sprouts, you’ll live longer.

PS – Yanny is a wood sculptor, this video show the life of a true artist and dear soul: