Sunday, April 1, 2012

UNCOOKED and wonderful source of protein: SPROUTS

PCRM (Physicians Committee of Responsible Medicine)
Food for Life Recipe of the Week

Sprouted Lentil Salad
Sprouting lentils makes them more easily digestible for the body. The lentils in this salad are also a robust source of protein.


2 cups lentil sprouts (see the sprouting how-to here)
1 pinch sea salt
1 1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1/2 cup thinly sliced radishes
2 tablespoons chopped fresh cilantro
1/3 cup very thinly sliced green onions
1/2 cup chopped tomato
1/2 cup thinly sliced cucumber
black pepper, to taste

In a medium bowl, combine lentil sprouts, cucumber, tomato, green onions, cilantro, and radishes. Toss lightly.
In a small bowl, whisk together lemon juice, vinegar, garlic powder, curry powder, salt, and black pepper. Drizzle the dressing over the salad, and toss lightly to coat.
Per serving (1/2 recipe): calories: 116; fat: 0.9 g; calories from fat: 6.3%; cholesterol: 0 mg; protein: 8.4 g; carbohydrates: 24.5 g; sugar: 3.6 g; fiber: 4 g; sodium: 176 mg; calcium: 59 mg; iron: 3.6 mg; vitamin C: 31 mg; beta-carotene: 385 mcg; vitamin E: 0.8 mg.

Note: Recipe from Isis Israel, Food for Life Educational Alliance Partner and Saladmaster Senior Dealer

Differences between dried lentils versus sprouted lentils:

How to sprout lentils:

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