by webmaster | Jan 7, 2017
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...
by webmaster | Jan 7, 2017
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...
by webmaster | Nov 3, 2016
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...
by webmaster | Nov 3, 2016
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...
by webmaster | Nov 2, 2016
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...
