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sensational salads

yields 1½ cups
DRY ROASTED PEANUT SPROUTS
Are you nuts about peanuts, but can’t digest them? Peanut sprouts to the rescue—one of the
most delicious treats in the sprout repertoire. Peanuts are generally misunderstood. Partly
a bean and partly a nut, they’re known to be very difficult to digest. Sprouted peanuts are
another thing altogether. As the peanut germinates, it begins to resolve its identity problem
and becomes a pea. It tastes and looks like one and can be cooked and served like one. But the
yields 4 servings flavor of the peanut unfolds in the roasting process. The sprouted, dry-roasted peanut is truly
delicious and simple to prepare.

ADZUKI BEAN SPROUT 1½ cups raw, shelled organic 1. Soak the peanuts in water for 12 hours. Drain the water and
SALAD Valencia peanuts rinse well.
1/3 cup tamari sauce or 2. Sprout the peanuts at room temperature for 2 days, rinsing
High in calcium and vitamin C, this Bragg liquid aminos them 3 times a day.
salad doesn’t stop there. Loaded with 1 tablespoon minced garlic
protein, potassium, antioxidants, and 3. Preheat the oven to 200˚ F.
enzymes, it’s ideal for calorie counters 2 tablespoons onion powder 4. Toss the peanut sprouts with the rest of the ingredients and
since you’re acquiring nutrients spread single layer onto a baking sheet. Bake for 2–2½ hours.
without the fat. The peanut sprouts may be soft but will harden when cooled.

1 cup fresh mushrooms, sliced
2 cups adzuki bean sprouts yields 6 servings
1½ cups chopped celery SPROUTED QUINOA SALAD
1 Kirby cucumber, sliced To sprout quinoa, soak dry quinoa in water for 10–12 hours. Drain the water and sprout for 24
½ cup chopped red bell pepper hours. One cup dry quinoa makes 3 cups sprouted quinoa.
1 cup shredded lettuce 3 cups sprouted quinoa 1. Blanch the quinoa sprouts and drain the water.
2 tablespoons lemon juice 1 cup fresh corn kernels 2. In a large bowl, combine the quinoa, corn, onion, pepper, and

1. Steam the mushrooms and sprouts ½ cup finely diced red onion cilantro.
for 2 minutes. ½ cup finely diced red bell pepper 3. Blend the dressing ingredients. Toss with the vegetables to
2. In a medium bowl, combine the ½ cup chopped cilantro combine. Adjust the seasonings to your taste.
mushrooms and sprouts with the
celery, cucumber, red pepper, let- DRESSING
tuce, and lemon juice. 1½ tablespoons chopped scallion
3. Serve with Asian Sesame Dressing 1 clove garlic
(p. 168) or Italian-Style Dressing (p. ½ cup olive oil
169). 3 tablespoons fresh lemon juice
Pinch of cayenne pepper

Bean sprouts
138 HEALTHY EVER AFTER Rinse and drain. with sea salt to eliminate bitterness. Let stand for 1 hour. able and you are using the yellow onion, sprinkle the onion RECIPE NOTE If sweet onion or pearl onion is not avail- 68) and sprinkle with pine nuts. Dressing, Vinaigrette Dressing, or Asian Sesame Dressing on pp. 166– toes, and oil. Serve with your favorite dressing (try the Basic and discard the juice. lemon juice, salt, and honey. Pour the dressing over the salad. and carrots. 2. In a large bowl, c

135

be substituted for the spinach.
lettuce, or any other greens can
RECIPE NOTE Kale, romaine

Bragg liquid aminos
yields 6 servings
or leek

(see recipe note)

yields 4 servings

yields 6–8 servings