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How to prepare Sprouts salad recipes with Sprouting seeds & Fruits
from: Devar- 50 grams green peas
- 50 grams moong
- 50 grams math
- 50 grams chick peas
- 50 grams peanuts
- 2 chikoos, cut into cubes
- 1 apple, cut into cubes
- 2 oranges, peeled and cut into pieces
- 90 grams green grapes
- 2 radishes, cut into cubes
- 1 carrot, cut into cubes
- A few salad leaves, roughly chopped
- A few spinach leaves, roughly chopped
- 1 green chilli, finely chopped
- Salt to taste
- 300 ml. skim milk yoghurt
- 2 tablespoons chopped mint leaves
- 1 level teaspoon sugar
- Salt to taste
- For the salad, soak all the pulses and the peanuts for at least six hours.
- Drain thoroughly and tie them in a piece of muslin cloth, then set aside for 24 hours until they start to sprout.
- Steam the sprouts until soft.
- Mix the boiled pulses and peanuts with the fruits, vegetables, salad leaves, spinach leaves, green chilli and salt. Mix well and chill.
- Just before serving, toss the salad and serve the dressing in a separate bowl.
- For the dressing, mix the yoghurt, mint leaves, sugar and salt. If you like, leave to chill.
- Carbohydrates: 26.9 g
- Fat: 3.4 g
- Protein: 7.6 g
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