Sunday, August 23, 2009
Sprouted Mung Bean Salad
For this salad you have to know how to sprout mung beans. I found this video at the wonderful site Show Me the Curry (I love this site...they have loads of great recipes!!!) which will explain to you how to do this. It is so very easy and simple, and once you know, you will become and addict of sprouted legume salads and curries. Here is one such simple salad.
3 cups sprouted mung beans
Boil water, submerge the sprouted mung beans, and branch briefly by allowing the water to return to a boil, bubble for a minute or so, and then straining the mung beans. It is okay if the skin and mung beans separate. The mung beans should still be crunchy and raw, not mushy. You've just tenderized them a bit so that they will be easier on the ole digestive system.
You will mix the sprouted mung beans with any medley of colorful vegetables and/or fruit. In the pic above I used blanched baby corn chopped into small rounds, cherry tomatoes halves, chopped carrots, and fresh pomegranite seeds. This is what I had in the fridge that day, so that is what went it. Use about 1/4 cup or so of each ingredient.
I have also used: chopped jalapenos, dried soaked pomegranite seeds, chopped apples, chopped bell peppers, chopped cucumbers, peanuts, chopped blanched water chestnuts, bamboo shoots, walnuts, the list could go on and on. Whatever you throw in should create a crunchy combo of color and flavor. I usually add in some basic salad type veggies, plus something tangy and sour like the green apple or pomegranite.
For the dressing:
1 very small tooth of garlic crushed
1 pinch coursely ground black pepper
1 pinch of salt (taste for salt when you have finished combining your salad ingredients
1/4 cup lemon juice
1/4 cup olive oil
1 tbs pomegranite molasses
1 tsp of sugar
Mix well and pour on top of your salad. Taste and adjust for salt, sugar or what have you (some lemons are more sour than others so you always have to check).