Transfer to a serving platter and serve garnished with the remaining 1/2 cup of green onions, cilantro, the remaining 1/3
cup of bean sprouts, the carrots, the remaining 1/4 cup of sunflower seeds, and a few lime wedges.
Add remaining ingredients in the following order, and toss after each addition: noodles, 3 tablespoons of the sauce, chicken, 1
cup of the bean sprouts, and 1/4 cup of the sunflower seeds.
Not exact matches
It is the first time I have used mung
beans and I used two
cups of beans which I had been soaking for a few days with the intention
of sprouting - could that have been the problem??
For information on how easy and healthy
sprouting can be click here:
Sprout People Kids can help with the
sprouting process and then help with the snacking once they're roasted up This batch included 2
cups of raw, dried Gorbanzo
Beans, 1/2
Cup Soy Sauce, 1/4
Cup Peanut Butter, 1/4
Cup fresh Orange Juice, and a Tbs.
Add grated onion - tomato, crushed garlic - ginger, turmeric powder,
sprouted lentils,
beans, grain and about 3
cups of water in a pressure cooker and cook for 5 - 6 whistles.
1 green (or semi-ripe) plantain 1
cup dried aduki
beans, soaked overnight and left to
sprout * 1/2
cup red lentils, rinsed 150 g snake
beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro) for garnish
Lime Vinaigrette 1/4
cup vegetable oil
of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4
cup mung
bean sprouts 4 bib or butter lettuce leaves, washed
INGREDIENTS Sea salt and rashly ground black pepper 1
cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh root ginger 1 fresh red chile A small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1 lime
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4
cups mung
bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices
of lime — to serve
1 tbsp vegetable oil 2 cloves garlic, chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce juice
of one lime 1/2 red bell pepper, chopped 1
cup broccoli handful
of fresh basil leaves handful
of bean sprouts
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2
cups carrots, cut into matchsticks 2
cups bean sprouts 6 scallions, sliced Other optional veggies: I added a
cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3
cup peanuts, chopped 1/4
cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1
cup steamed edamame
beans (steam the whole pod and then extract the little
beans - a great job for someone in your house other than you - like a child or lover) 1
cup sprouted chickpeas, lentils, mung
beans or cooked /
sprouted bean of choice 1/3
cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2
cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste
1
cup sprouted adzuki
beans, soaked overnight (quicker version: use 1 PBA - free can
of adzuki or red kidney
beans)
Add noodles, 1/4
cup of the sauce, 2/3
of the
bean sprouts and 2/3
of the peanuts.
1 head
of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1
cup sugarsnap peas, chopped 1
cup organic mung
bean sprouts 1/2 organic cucumber, cut into sticks 8 sheets nori seaweed, cut into small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy sauce / tamari
Garnishes 2 scallions, thinly sliced 1 chile pepper (Thai bird, serrano, or jalapeño), sliced 1 lime, cut into wedges 1/2
cup bean sprouts Large handful
of herbs: cilantro, Thai basil, cilantro / saw - leaf herb Dash
of hot sauce Hoisin sauce, sriracha (optional)
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2
cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4
cup Chinese sweet
bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1
cup each
of at least 3
of the following toppings: - Grated carrots - Chopped tomatoes - Mung
bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
I roasted butternut squash and brussels
sprouts for dinner, cooked up a pot
of adzuki
beans, mixed 2
cups of the
beans with the squash and brussels
sprouts, and tossed everything with olive oil, nutritional yeast, salt & pepper, and diced red peppers for color.
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch
of cilantro (leaves and stems), chopped 1/2
cup peanuts, toasted 1 bunch
of scallions, shredded 2
cups finely shredded cabbage 1/2
cup mung
bean sprouts 1/2
cup broccoli or pea
sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
6
cups cooked barley 4
cups arugula or
bean sprouts 6 ounces cotija, queso fresco, or ricotta salata cheese 1
cup toasted almonds, or a mix
of seeds / nuts scant 1/2 teaspoon fine grain sea salt, or to taste
Replace 2
cups of sprouted white wheat or sorghum flour with: • 1 1/2
cups sprouted white wheat or sorghum flour • 1/2
cup sprouted black
bean flour or
sprouted garbanzo
bean flour • Pinch
of cayenne pepper
1 small sweet potato, 2
cups shredded 1 (15 oz) can black
beans, rinsed + drained 1/2
cup oats, gluten - free if needed 1/2
cup cooked quinoa 1
cup roughly chopped onion 2 - 3 garlic cloves Juice + zest
of 1 lime 2 tablespoons flaxseed meal 4 tablespoons water 2 teaspoons chili powder 1/2 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon cayenne For serving: burger buns, tomato, avocado,
sprouts, etc..
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6
cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2
cup cooked
beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung
bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back
of a chef's knife and chopped finely 1 tablespoon grated ginger root 2
cups sprouted or cooked mung
beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2
cups broccoli florets 2 large carrots — julienned 3/4
cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4
cup chopped green onions basil or cilantro leaves
I then add a
cup of red clover
sprouts and mung
bean sprouts mixed.
♥ 3 small - med zucchini, grated, drained (this is about 1 1/2
cups once drained) ♥ 4 brussels
sprouts ♥ 1/2 red onion, diced or grated ♥ 1 can cannellini
beans, rinsed and drained ♥ 1 ounce vegan cheese, crumbled ♥ 2 tablespoons flax ♥ 2 tablespoons chia seeds ♥ 2 tablespoons almond meal ♥ 2 tablespoons sunflower kernels ♥ 1 tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp pepper ♥ Tomato Ketchup or sauce
of choice ♥ 1/2 avocado ♥ 1 small garlic clove ♥ 1 tsp smoked paprika ♥ Juice
of half a lemon ♥ 2 tbsp almond milk ♥ 1/4 red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado, red bell pepper, sliced onion, spinach, etc
BURGERS: 2 1/2
cups canned garbanzo
beans, drained and rinsed 4 large eggs 1/2 teaspoon sea salt 1/3
cup chopped fresh cilantro 1 small onion, chopped zest
of one lemon 3/4
cup frozen peas 1
cup toasted whole - grain bread crumbs cooking spray or olive oil burger buns desired toppings (
sprouts, grilled vegetables, tomato, etc..)
-- 1 medium onion — 4 cloves garlic — 3 cm piece
of ginger — 2 chopped shoots
of lemon grass — 8
cups vegetable stock — 3 - 5 chilis — 100g shiitake mushrooms — Juice
of 2 limes — 4 large diced tomatoes — Handful spinach — Handful coriander — 100g
bean sprouts — 200 - 250g Rice noodles
1
cup tigernut flour (see note) 1/4
cup raw cacao powder 1/4
cup hemp hearts 1/4
cup sprouted sunflower seeds pinch
of pink salt dash
of ground cinnamon 1/8 teaspoon ground vanilla
bean seeds 1/4
cup dried mulberries, soaked 4 hours 1 tablespoon virgin coconut oil
For those
of you who are not completely raw I suggest pouring over 1
cup of my
sprouted slow cooked
beans and
bean broth so that the warmth
of the
beans and broth will warm the whole dish making it the perfect winter raw / vegan comfort food.
Ingredients: 2 large portobello mushrooms 1/4
cup olive oil Juice
of 1 lemon 1 TBSP oregano 1 tsp salt 1/8 tsp pepper Tomato slices Avocado Sunflower
sprouts (or other
sprout — broccoli,
bean, etc) Cucumber slices Instructions: Remove stems and marinate the portobello mushroom caps in oil, lemon, oregano, salt and pepper mixture for 30 minutes.
To cook
beans: Place soaked or
sprouted beans in a large pot on the stovetop, adding 4
cups of fresh filtered water per
cup of soaked
beans.
One
cup of sprouted and cooked mung
beans provides 2.5 grams
of protein toward your daily goal
of 8 grams for every 20 pounds that you weigh.
Start by measuring out about 1/3
cup or less
of dry mung
beans (I prefer to
sprout just a little at a time because
sprouts only last a few days and this prevents waste).
If you're wondering what protein has to do with
sprouts, marvel at this: one
cup of mung
bean sprouts has 14g
of plant protein!
according to the mayo clinic, 1/2
cup of brussels
sprouts have as much soluble fiber as half a
cup of beans (2 g), but since they have only a quarter the glycemic load, theyd do more for your morning blood sugar.
12:45 pm: 1 banana, 1 serving SFH pure whey protein, 1 serving SFH fish oil, 2 small sweet potatoes, 200 g
of chicken breast, 1 / 4 lb grassfed beef patty, 1
cup basmati rice, 2 T almond butter, 2 slices turkey breast and 2
cups of mixed veggies (green
beans, carrots and brussel
sprouts).
• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4
cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4
cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (
OF: omit) • One 16 - ounce (454 g) package
sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2
cups (210 g) mung
bean sprouts • 1/2
cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional
To be complete though, I'll also mention that one
cup of fresh peas or
sprouted lentils is also counted as a
bean serving from Dr. Greger's daily dozen.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4
cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful
of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4
cup (2 ounces)
bean sprouts, soaked in ice water and drained just before use
For dinner, 3
cups of ww pasta with a mushroom tomato sauce for dinner with a large 5
cup romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce
of toasted almonds and 1/2
cup of broccoli
sprouts; for lunch a 16 ounce bowl
of 15
bean soup, a slice
of Ezekiel bread, 8 ounces
of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2
cups of steel cut oatmeal cooked in water with an ounce
of raisins and a tablespoon
of brown sugar.
A serving is defined as a quarter
cup of hummus or
bean dip; a half
cup of cooked
beans, split peas, lentils, tofu, or tempeh; or a full
cup of fresh peas or
sprouted lentils.