Salads are so wonderful in the warmer months, keeping a couple on hand in the fridge means you always have something for lunch or dinner. I love the idea of assembling a bunch of different salads for a composed plate as a refreshing way to make a meal. If you don't happen to have fresh sprouts on hand you many grocery stores now carry them although they're certainly easy to make and I think it's better to get them fresh, it's certainly easy to do.
Curried Carrot Sprout Salad
6 large carrots, topped and shredded
1 C. fresh bean sprouts
1/4 C. dried currants
1/4 C. raw sunflower seeds
1/4 C. chopped walnuts
1/2 C. mayonnaise
1 t. curry powder
salt to taste
Mix all ingredients together
Let sit in fridge for at least two hours to chill and for flavor to settle
Bean sprouts are very healthy. The act of sprouting forces the bean to convert some of it's starches, this makes it more easily digestible. Many of the nutrients are increased by sprouting as well, especially vitamin A, vitamin C and some of the B vitamins. They can be made year round using very simple equipment, just a pot, a sieve and an insulated space.
I use mine in salads, green smoothies, blended into soups and sometimes just as a snack. They are delicious
Homemade Bean Sprouts
1/2 C. assorted dried beans (I like adzuki, mung, lentil and black beans)
Sort through beans and rinse
Put in a metal pot, cover with water and set in the oven overnight (oven is off)
In the morning drain and rinse the beans well
Return to the oven
Repeat until beans have 1/2" long tails
Rinse and eat
May be stored in the fridge but make sure they are fully dry before you do that to avoid spoilage
Note: when making your sprouts it is helpful to put a note stating "sprouts" on the oven door so that people don't preheat the oven without looking and accidentally cook your sprouts. Just saying...
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