Cool Chick Pea Salad with Beet Greens

Cool Chick Pea Salad with Beet Greens

In this post we will use fresh, organic, crispy beet greens rather than cooking it like a vegetable. Today we would blend  beet greens with  garbanzo beans. Garbanzo beans (like most legumes) have long been valued for their fiber content. Two cups provide the entire...
Zesty Cabbage Mung Sprouts with Avocado

Zesty Cabbage Mung Sprouts with Avocado

Olive Oil – 1 tbsp chopped ginger – 1 tsp Chopped garlic – 1 tsp chopped red cabbage – 1 cup mung sprouts – 1 cup tomato (diced)-1 lima beans (boiled) – 1 cup spinach – 1 cup avocado (sliced) -1 lemon -1/2 sage – 2...
Naughty Peanuts with Watercress and Cabbage

Naughty Peanuts with Watercress and Cabbage

Ingredients: Oil -1 Tbsp Ginger (crushed) – 1 Tbsp Garlic (crushed) – 2 cloves Sesame seeds – 1Tbsp Peanuts – ¼ cup Watercress leaves (cleaned de-stemmed and chopped) -4-5 cups Purple cabbage (chopped) – 3 cups Mung bean sprouts – 1 cup Vinegar – 1 ½ tsp Lemon 1 tsp...
Khichadi

Khichadi

Khichadi is another recipe made from mung and rice. It is one of the most popular comfort foods among Indians. Ingredients: Rice – 1 ¼ cups Mung Daal (split lentil) – 1 ¼ cups Water – 5 cups Salt – 1 tsp Turmeric (Haldi) – ¼ tsp. Hing (asafetida) – 1 pinch Ghee – 1tsp...
Sprouted Moong Bean Salad

Sprouted Moong Bean Salad

Recipe developed by Aarti Batavia MS, RDN, CLT, CFSP, IFMCP. PREP TIME: 15 MINUTES TOTAL TIME: 25 minutes SERVINGS: 2 Mung beans (green gram seeds) are commonly used in Southeast Asian cooking- India, Thailand, China, Burma, Japan and Korea. It is an excellent source...