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What Tony eats several times a week.

FRUIT SMOOTHIES

These are some of the items added to the smoothies, mostly depending on the mood of the day. The basket in the freezer is full of a good variety. This info has been requested many times by the customers who visit our booths, so we have added this to the website ( they say they will not remember ALL of the items). May this be of help to all. Please try to use local produce and organic whenever possible. When you think of other things to add, let us know so we can share.

 

SPROUTS—from a handful to half a dish full. (start slow and increase slowly). Tony never forgets to add them to smoothies and cooked soup. . You will not even know that they are in there. Great way to serve to the children.

Cottage Cheese
--4 or 5 tablespoons of Cottage cheese in a dish. Add 2 or 3 table spoons of sprouts. Put a little Maple Syrup on it and that makes a delicious quick lunch. and then add some fruit after it.
 

Fruit Smoothies

You may. at times, throw in (in small amounts) some coconut, molasses, cinnamon, nutmeg, maple syrup, honey, almond extract, dehydrated sprouts, cocoa, fresh ginger

These items should be added AFTER blending:  protein/green powders, flax, hemp, oat bran, flax oil, chia or salba seeds.

Frozen fruits:

            Banana             Blueberries (1/4 cup a day is good for your eyesight)

            Cranberries      Raspberries      Mango             Papaya

            Pineapple         Grapes             Plums               Lemon and peel (we have a Vitamix)     Cherries          

Ice Cubes containing herbs from your garden (mint, oregano or parsley) .

 

            All of the above fruits may be added in fresh form, but some fruits should be added in the frozen state to cool the smoothie. Bananas are the best for this.

Fresh fruits:            Apples             Oranges           Kiwi                 Goji berries (soaked)   

 
Tony grows flowers and herbs on his balcony all summer long.

 

                    TO MAKE YOURS A  GREEN SMOOTHIE  (The healthiest) (Visit :www.rawfamily.com)

            The Queen of Green Smoothies is Victoria Boutenko. She began studying the eating habits of apes, after feeling that the family’s raw food diet (of 10 years) was not complete. She found that humans can not eat the volume of greens that the apes consume (she tried), however, we are able to consume a lot more when they are blended into green smoothies. (You will need a powerful blender for some of the tougher greens). For those of you who are doing food combining, please be aware that greens are different from vegetables and they DO combine with fruits. Sprouts, of any kind, are greens of a higher value, along with wheat grass. For good digestive health, please do not eat the same greens daily. Rotate the types used.

To any of the above fruits, you may add:

            GREENS

            Romaine lettuce    Swiss Chard     Kale     Parsley       Watercress

            Bok Choy        Chives              small amounts of fresh herbs such as mint, basil, etc.

 

            WEEDS: (be sure to identify them exactly. You can “google” for lots of info)

            Dandelion (great for spring cleanse)                  Lamb’s quarters (more nutritious than spinach)   

Purslane           Clover              Johnny Jump Up           Plantain

            Prickly lettuce   (I have not identified to be able to try--yet)      

 

            EDIBLE FLOWERS (Please “google” for more)

            Nasturtiums      Violets              Impatiens          Roses               Pansies

SEE CATHY'S
SIMPLE
 VIDEO ON HOW TO GROW SPROUTS

How to make your own Rice Milk, Purer than you buy.
Recipes we have tried and enjoyed. (Glenda's collection )
BEAN SPROUT SALAD WITH OUTRAGEOUS DRESSING
rom www.sproutpeople.com

 

Ingredients Serves 4

1 pound (or more) Mung Bean Sprouts
1 cup cucumber - peeled and sliced
1/2 + cup carrot - grated
1+ cup sweet peppers (use as many colors as you like) - chopped
Any and all other tasty colorful vegetables
Outrageous Dressing
3 Tbs. tahini or crunchy peanut butter (or combination of the two)
2 Tbs. soy sauce
4 Tbs. vinegar
1 Tbs. hot red pepper oil
1 tsp. cayenne pepper
1 tsp. sugar
1 Tbs. toasted sesame oil
2 Tbs. corn, sunflower or vegetable oil
1 Tbs. ginger - minced
1 Tbs. garlic - minced
1 Tbs. scallions - minced
1 Tbs. white wine
1 tsp. hot mustard (optional)
1/2 tsp. salt
1 1/2 cups broth (chicken or vegetable)
bean thread or rice noodles (optional)

Preparation Optional: poach mung beans for 1/2 - 2 minutes by putting them in rapidly boiling water, remove to strainer and cool with cold water. Drain well. Mix all vegetables and sprouts in a bowl. Mix all dressing ingredients together and pour over sprouts + vegetable mix.

Serve Chill and garnish with minced scallions and toasted sesame oil.   Serve over bean thread rice noodles if you like (we do).

Notes
This recipe is from Henry Chung's famous Hunan Restaurant in
San Francisco. Henry signed my copy of his cookbook and I have used it so much and for so long that many of the pages are hard to read for all of the cooking stains. Thanks Henry, you have made our lives far more delicious!

This recipe is also great with shredded chicken added to or in place of the mung beans
Raw Humus
2 cups; Sprouted Chick Peas
2 cups Tahini or soaked sesame seeds
2 cloves Garlic
Chopped parsley and dill
Juice of 1/2 lemon, dash of Bragg Aminos
Blend all ingredients in a blender, if necessary add a little bit of water to
make blending easier until the paste is smooth and consistent

SPANISH RICE (raw food recipe) 

FROM: How We All Went Raw

By Charles Nungesser & Stephen Malachi

 

In a bowl combine:

 

1 head of cauliflower,  grated in a food processor

4 green onions, diced

2 tomatoes, diced

1 orange bell pepper, diced

1 jalapeno pepper, diced

2 Tbsp fresh lemon juice

¼ cup parley (cilantro), diced

1 avocado (mashed)

1 tsp chili powder

1 tsp paprika

½ Tbsp sea salt
¼ cup cold pressed oil (extra virgin oil,

  grape seed extract, sunflower)
Mix together well and serve.

(I am sure that a few sprouts in here could only add to the flavour.)

RULES OF HEALTH

Regularly:

-Obtain adequate rest

-Set up a balanced nutritional program, incorporating "live" unprocessed food.

-Exercise

-Pray and meditate

-Use constructive thought, word and action, positive visualizations

SPROUTED LENTIL SALAD
 2 cups lentil sprouts
 ½ cup seeded, diced cucumber
 ½ cup seeded, diced tomato
 1/3 cup chopped green onions
 2 Tbsp chopped fresh parsley (cilantro)
 ½ cup thinly sliced radish (optional)
 1 Tbsp cold pressed oil (olive, grape, sunflower)
 2 Tbsp lemon juice
 1 Tbsp white wine vinegar
 1 ½ tsp dried oregano
 ½ tsp garlic powder
 1 ½ tsp curry powder
 ½ tsp dry mustard
 pinch of salt and pepper to taste 

DIRECTIONS:
Combine the first 6 items in a bowl and toss lightly
In a smaller bowl, whisk together the remaining ingredients and drizzle over the salad.chill for 20 – 30 minutes to allow the flavours to blend.
 

VEGETABLE SOUP

FROM:  The Sunday Sun, July 12, 1998

Article by Hartley Steward , recommended as a form of dieting, 1 or 2 large cans of tomatoes
6 large green onions

1 large or 2 small cans of beef broth (
if you can avoid MSG=natural flavour, even better)1 package Lipton vegetable soup mix (if you can avoid MSG=natural flavour, even better)

1 bunch of celery
2 cans of green beans
2 green peppers
2 pounds of carrots

Seasonings:
Salt
Pepper
Curry
Parsley or bouillon or hot sauce.
DIRECTIONS
Cut vegetables in medium pieces (nice chunky pieces), using a large stock pot, cover with water, bring to boil and simmer for
about one hour until veggies are tender. Make 5-7 large containers.
Use the soup as a meal at lunch each day. Eat as much as you want. You will loose weight
When you serve a bowl of this soup, place a handful of sprouts on the top!

Recipes Submitted by Readers of this web site.
Garbanzo Salad
1-1/2 c  Sprouted chick peas
1-1/2 c stewed tomatoes, drained
1/4 c chopped green pepper
1/4 c red onion, sliced
2 tbsp currants
pepper
1 tbsp parsley
3 tbsp tomato sauce
1 tbsp honey
Stir tomato sauce and honey together and mix into the other combined ingredients.
----------------------------------------------------------------------------------


Healthy Spinach Salad

1 Bunch Fresh Spinach
either mung or a mixture of mung and sunflower sprouts
2 hard boiled eggs, chopped.
bacon Bits
Toss & serve with honey dressing.
----------------------------------------------------------------------------------
Honey Dressing
1/2 c oil
1/3 c honey
1/4 c catsup
1/3 c apple cider vinegar
1 tbsp Worcestershire sauce
1 med sweet onion, chopped
Blend 1st 5 items in a blender, add onions, refrigerate.
----------------------------------------------------------------------------------
 

Cilantro Chelation Pesto (to remove heavy metals from the body)

4 cloves garlic
1/3 cup Brazil nuts (selenium)
1/3 cup sunflower seeds (cysteine)
1/3 cup pumpkin seeds (zinc, magnesium)
2 cups packed fresh cilantro (coriander, Chinese parsley) (vitamin A)
2/3 cup flaxseed oil
4 tablespoons lemon juice (vitamin C)
2 tsp dulse powder
Sea salt to taste

Process the cilantro and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch to sea salt to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase cilantro in season and fill enough jars to last through the year.

Cilantro has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. It will loosen them from the cells, but be sure to use colon cleansing food to remove any from the intestines so that you do not have a retox situation..

Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead, and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three  weeks at least once a year. The pesto is delicious on toast, baked potatoes, and pasta.

Attention to those persons submitting recipes for publication.
 Please send them in typed form on Microsoft Word. Thank you
I do not have the time to re-type them  (Tony)
 

Creamy Sprout Soup

  • 1 green onion

  • 1/2 red bell pepper

  • 1/2 clove garlic

  • 3 Tbp .fresh basil

  • 1/2 avocado

  • 1/3 cup sunflower greens

  • 1 tsp dulse

  • 1/4 cup cucumber juice

  • Pinch cayenne

  • 1/2 cup lentil sprouts

  • 1/4 cup fenugreek sprouts

Combine all ingredients except lentil and fenugreek sprouts in blender. Liquefy. Stir in sprouts and serve garnished with
sunflower greens. Serve 2
 Layer the ingredients on one slice of bread, top with the other slice, cut and eat.

Healthy Cooking - Sprouted Mung Salad
Nutritive value of pulses and beans increases when they are sprouted. Sprouted beans have a lot of health benefits - high
source of fibre & vitamins, less in calories, easy to digest and excellent for those who are trying to lose weight.  One of
the best way to eat bean sprouts are in the form of salads. You can experiment different ways. Make it spicy by  adding tomatoes, green chillies, onions and ginger or a fruity salad with orange segments, apple or pomegranate .Here is my recipe for a quick and healthy salad.
 

Ingredients

  • Mung bean sprouts - 2 cups

  • Turmeric powder -  1 or 2 pinches

  • Red Chilli powder - 1/8 to 1/2 tsp

  • Coriander powder - 3/4 tsp

  • Cumin seeds - 1/2 tsp

  • Asafoetida - a pinch 

  • Canola or olive oil - 1/2 tsp
     

    • Garnish - 4 tsps finely chopped onion, 2 tsp finely chopped cilantro, a dash of lemon juice

    Method
    Cook mung bean sprouts with water and salt until tender, make sure the beans are not overcooked. Drain the water and keep aside. Heat oil in a pan and add cumin seeds. When they start to splutter add asafoetida, turmeric powder, coriander powder, chilli powder. After 15 to 20 seconds turn off the stove. Next add cooked mung bean sprouts, adjust seasoning and garnish with onions, cilantro and lemon juice.
     

    The Following information was past to me by a reader

    This link is to be read before using the following recipe.: http://www.iskcon.net.au/kurma/2007/12/27#a4331

    One ingredient is Chat masala:

     Chat Masala

    makes 1 1/2 Tablespoons

    • 1 tsp ground roasted cumin seeds

    • 1/2 tsp cayenne pepper

    • 1/4 tsp asafetida powder

    • 3/4 tsp mango powder

    • 1/2 -3/4 tsp garam masala

    • 1/2 tsp black salt

    • 1 tsp coarse salt

    Mix all spices and keep in a jar, tightly covered, in a cool place.

    from Classic Indian Vegetarian and Grain Cooking by Julie Sahn

     

    Bean Sprout Salad

    I found this recipe at  www.veganchef.com.

     
    1 1/3 cups red peppers, julienned
    1 1/3 cups carrots, julienned
    1/2 cup green onions, sliced diagonally
    7/8 cup celery, sliced diagonally
    2/3 cup mushrooms, sliced
    1 cup bean sprouts, rinsed
    1/4 cup olive oil
    1 1/3 teaspoons toasted sesame oil
    1 1/3 tablespoons soy sauce
    1 1/3 teaspoons lemon juice
    2/3 teaspoon garlic, minced
    2/3 teaspoon gingerroot, minced
      salt and pepper
    1 1/3 tablespoons toasted sesame seeds
    1. In a bowl, combine all the vegetables.

    2. In another bowl, whisk together the olive oil, sesame oil, soy sauce, lemon juice and ginger.

    3. Pour dressing over vegetables and toss lightly. Season with Salt and pepper to taste and sprinkle with toasted sesame seeds.

       

      Stewed Mung Beans (the enzymes will be lost!!)

      The Ingredients

      • 1 cup mung beans

      • 3 cups water

      • 1 tbsp vegetable oil

      • 2 cloves of garlic

      • 1 chopped onion

      • 1 medium sized or large tomato, chopped

      • 2 cups of water (or broth)

      • fish sauce (patis)
        Salt

        Pepper

        • bay leaf (or two)

        • baby spinach (or watercress)

Credits: I took the recipe from this site... http://www.allfavoriterecipe.com/RecipeDetailMunggoGuisado

Crab and Pea Sprout Salad

1 pkg (200g) crab meat, defrosted (I have used fake)
1 1/4 cups cooked peas 6 cups fresh pea sprouts (I have also used sunflower sprouts)

Dressing
zest of 1 orange
2 tbsp freshly squeezed orange juice
6 tbsp olive oil
salt and freshly ground pepper

Squeeze the crab meat well to remove excess water and break into small pieces, making sure there are no shell fragments.
Place in a large bowl with peas and pea sprouts.

Mix ingredients for dressing with a small whisk until blended. Pour over crab mixture and toss.

Serves 6

Recipe came from LCBO magazine.

Marsha Laing

Sprout Salad

Serves 2-3

  • 2 cups mung beans (or sprouts of your choice)

       Marinade:

  • ½ cup Nama Shoyu

  • 1 clove Garlic

  • ½ Ginger root (1/2 ")

  • 1 tablespoon Sesami Oil

  • 1 teaspoon Cayenne pepper

  • ½ cup Chopped Onions

  • ¼ cup Chopped Cilantro

Mix items for marinade then pour over washed and drained sprouts. Refrigerate for at least 2 hours or for a day or two. Enjoy.

Avocado sprout salad

About a cup

The sprouts add volume without a lot of calories, so you get to eat more! The pepitas also give it a unique texture. 

Serve this with veggie strips (bell peppers, carrots, cucumber slices, etc.) and eat it for lunch.

  • 1 small ripe avocado (Mashed)

  • ½ small tomato, chopped

  • ½ cup sprouts of your choice (I used alfalfa/radish), shredded (I just used my hands)

  • 1 tablespoon raw pepitas

  • 2 teaspoons freshly squeezed lemon juice
    Simply mix all together

Sprout Salad / Indian Koshimbir
 

Makes 12 cups (could also be made using half of the ingredients for 6 cups)

 

It stays fresh for up to a week in refrigerator.

  • ½ cup (8 TBS) Fenugreek Seeds, Sprouted

  • ½ cup Mung Beans (6 TBS) (Green Grams), Sprouted

  • 2 cups Cucumber, Chopped

  • 1 cup Tomato, Chopped

  • 1 cup Carrot, Grated

  • 2 tablespoons Lime/Lemon Juice

  • 1 cup Raisins, soak

  • ½ cup cilantro

  • 1 tablespoon Ginger, Grated

Sprout the fenugreek. (alternately you may rinse 1/2 cup fenugreek seeds thoroughly in tap water. Soak them
overnight in 2 cups water. You can drink the soak water in the morning. (As per Ayurveda, 5000 year old Indian
Medicine System, drinking water in which fenugreek seeds are soaked is good for Diabetics, it clears toxins
and helps in detoxification. Fenugreek sprouts are also good for nursing mothers as it helps in milk formation).

Sprout the 1/2 cup Mung beans (As per Ayurveda, Mung Bean sprouts are tri-doshic/balancing for all body types) 
until the roots are at least seed length.

Once the sprouts are done mix with chopped cucumber (1 medium), 2 medium size chopped tomatoes and a cup of grated
carrot. Soak 1 cup raisins for at least 3-4 hrs and add it to the above mixture along with juice of 2 limes. Add 1/2 cup
of cilantro, 1 tablespoon of grated ginger (approx 1 inch piece) and refrigerate.

Be creative with vegetables. You can also add onion, fresh grated coconut, green chillies, bell peppers, chopped apples etc.
You can also add Bengal Gram (Chick pea) sprouts or any other sprouts you like. Have fun.

  Sprout salad with ginger dressing

1 1/2 cups fresh sprouts--clover, arugula, cress, radish, fenugreek and dill.
1 small carrot, grated

1/2 lemon, squeezed
1/2 orange, squeezed
2 tsp grated pickled ginger 
1 tsp juice from the pickled grated ginger bottle

(just adding plain ginger should work also)
1 Tbsp extra virgin olive oil or flax oil

dash of freshly ground sea salt & fresh pepper
directions::
Separate your sprouts a bit so they are not clumped together, and put into 2 salad bowls. Grate fresh carrot over
the top of the sprouts. Add all of the dressing ingredients into a small bowl and whisk together. Drizzle over the top! 
Add a sprinkle of toasted sesame seeds. 
Bean Sprout Salad

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts
thoroughly washed and drained
3 med. Garlic cloves
peeled and minced
2 med. Scallions −− trimmed & minced
1 1" cube ginger
peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil
Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from China's Hunan province.
The canned variety don't have the requisite crispness. Keep a close eye on the toasting sesame seeds so they don't burn.
PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12−to−16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container. Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium−size skillet set over moderately low heat, stir−fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the warm dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving
 

 Recipe for "Mung bean Soap?" for bathing

(found on the internet)

Sounds like fun!!!

 Mix a little mung bean flour with water and use this paste instead of soap. It smells like freshly cut grass and doesn't
dry out the skin like soap. It is tridoshic and especially good for sensitive skin and conditions such as athletes foot.

You can buy mung bean powder, or flour, from some Indian grocery stores. In India they mix a little turmeric with this
paste and use it as a face wash, though I am a little wary of using turmeric on my skin for fear of looking jaundiced! If
you want to try this be sure to wash it off quickly.

Thought from Glenda:  Use the mung bean sprouts (live food) and dehydrate them to make the flour.

Mung Bean Sprout Salad

  • half a cucumber, peeled and cut into julienne (matchstick) strips

  • cherry tomatoes, halved

  •  baby lettuce, leaves separated

  •  can of drained and rinsed Sweet corn

  • 1 cup mung bean sprouts

  • Dressing

  • 1 tsp tamari sauce

  • 1 tbsp olive oil

  • 1 tbsp orange rind

  • 1 tsp grated fresh ginger root

  • 2 tbsp freshly pressed apple juice

  • Method

  • Place the dressing ingredients in a small jar  and shake well to combine. Arrange the remaining ingredients
    in a large salad bowl, add the dressing, toss the salad and serve immediately.

  • Easy Avocado and Sprout Sandwiches!
       sliced bread, whole wheat works.
        1 large avocado
        . bean sprouts
        garlic (2 cloves per avocado)
        mustard (varies)
        Veganaise (2 tablespoons per avocado)
        diced tomato and onion optional
    Directions:
    1. Mix in a bowl (1) avocado (2) garlic pressed/crushed peeled garlic cloves, (2 tablespoons spoons) of
     Veganaise, and mustard to taste.  Mix until consistency and appearance is like guacamole.
    2. Wash a large handful of sprouts you'll use on your sandwich. Use as much as you can and pack
    in the sides of the sprouts so they remain in the sandwich.5. Add in 1/3 to 1/2 the bowl mixture per sandwich
    on top of the sprouts. The sprouts are meant to give the sandwich "meat" some structure so l
    load up that sandwich.
     

     Sprout Salad

    1 cup of chopped tomatoes
    one tray of sprouted mung beans

    for the dressing

    1/2 cup of Salad Oil
    3/4 cup Vinegar
    1/4 cup sugar
    3 tbsp grated onion
    2 cloves of garlic
    1 tsp salt
    1 tbsp mustard powder
    1 tsp chilli powder

    Combine all the ingredients for the dressing and shake them well. Add the garlic and the onion for its lavours to seep in. Chill for a period of time and remove the garlic and the onion before adding the required amount of the dressing to the chopped tomatoes and mung bean sprouts.
     

    SPRING ROLLS 

    Line everything up in dishes on your counter

    Pie plate containing hot water

    1 cup cilantro/coriander, chopped finely

    1 cup bean sprouts

    1 cup grated carrot, fine strips

    1 cup cooked shrimp, cut in half

                       or chicken, cut in strips

    Rice paper

    1 cucumber washed and peeled, cut into matchstick pieces

    1 cup fresh basil, cut in matchstick pieces
     

    Soy sauce

    Place one rice paper sheet in hot water for 30 seconds. Remove and place it on a clean surface, or perhaps some
     cheese cloth, layer some shrimp, cucumber, carrots, cilantro and basil. Wrap up, folding tightly. Let rest to seal
    properly. . Cover if storing for any length of time.

    Slice each in half on the diagonal, then, prop them up on a small plate with a jigger of dipping sauce, such as soy
    sauce, peanut, tamarind, hoisin, etc.
     

    Tamarind Sauce

    1/4 cup tamarind pulp (also known as Indian date), ripe and seedless

    1/4 cup water

    salt to taste

    1 tbsp raw sugar

    1/4 tsp black pepper

    1/2 tsp chili powder

    1/2 tsp cumin seeds, white, toasted and ground

    1 tbsp mint leaves, chopped

     Note: some recipes include currants

    Directions:

    Soak tamarind pulp in water overnight. The next day, mash the pulp into the water and blend thoroughly. Strain   liquid in a sieve or through some cheesecloth and discard the fibres. Stir in the remaining ingredients except the  mint leaves. Whisk thoroughly until the sugar has dissolved. Sprinkle with mint and serve chilled. Serve with samosas or other salty dishes.

    Directions:

    Soak tamarind pulp in water overnight. The next day, mash the pulp into the water and blend thoroughly. Strain   liquid in a sieve or through some cheesecloth and discard the fibres. Stir in the remaining ingredients except the  mint leaves. Whisk thoroughly until the sugar has dissolved. Sprinkle with mint and serve chilled. Serve with samosas or other salty dishes.

    Hoisin Sauce

    4 tablespoons soy sauce
    2 tablespoons peanut butter or black bean paste
    1 tablespoon honey or molasses or brown sugar
    2 teaspoons white vinegar
    1/8 teaspoon garlic powder
    2 teaspoons sesame oil
    20 drops Chinese hot sauce, habenero or jalepeno
    1/8 teaspoon black pepper.
    Mix together. This will take a lot of mixing, just keep at it.    
    Makes ½ cup
     

    Recipe Links
    Many Recipes can be found via Google. Here are only a few locations of  hundreds that are on the Web.
    http://seasonalontariofood.blogspot.com/2008/01/sprout-nest-salad-with-tomato-eggs.html
    http://tomorrowaustin.wordpress.com/2008/01/24/sprouts/

    http://www.sproutpeople.com/cookery.html
    http://gfscornerdc.blogspot.com/2008/05/mung-beans.html
    interesting article about sprouts on Oprah.com, where sprouts are called "Superfood No. 9. "

    Click on above to see an interesting website of Recipe's.

     

    What are Mung Beans ?

    A tiny, round dried bean (about 1/8 inch in diameter) with a thick outer skin that may be green, brown or black in color. When peeled, the inside of the bean provides a golden yellow or mustard-colored, soft-textured meat that is somewhat sweet in flavor, tender when cooked and easily digested. Originating in India, the bean is referred to as Yellow Mung, Yellow Split Mung or Moong Dal, where it is often used to make curries and a food dish referred to as "Dal."
    Mung beans are prepared as whole, peeled, or split for use in pilafs, soups, stews, and bean dishes. They are also ground for use in flours and as an ingredient for various food mixtures. When made into flour, the starch in the ground bean enables it to be used to make a very thin noodle known as bean-threads or cellophane noodles. The flour also is used to make breads and sweets. Another common use for this bean is to produce transparent bean sprouts, which become a crunchy and flavorful ingredient for salads, egg dishes, stir-fried dishes, and sandwiches.  These are much
    more nutritious than the cooked beans.
    _______________________________________________

    Vigna radiata is a member of the Fabaceae (pea) family.

    http://en.wikipedia.org/wiki/Mung_bean

    The 18 to 36 inch tall mung bean plants produce clusters of 2 to 8 slender, 3-4 inch long, black, slightly fuzzy pods with very small green seeds. Each pod may contain as many as 15 small oval seeds depending on cultural conditions. The mung bean is an ancient crop of Asia, where there are many seed sizes, shapes and colors. Mung been sprouts are produced domestically from green seeded cultivars. The mung beans' ancestors are annual plants with both short and long day cultivars, however, domestic cultivars are primarily temperature sensitive rather than photoperiod sensitive.

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