Crunch Salad

Need more veggies in your life? Try out some crunch salad.

Crunch salad

I’ll try to write out a recipe (I just made it up at the time, so bear with me):

Ingredients:
1 cup sprouts
3-4 celery stalks, sliced
2-3 carrots, peeled and sliced into half moons
1/2 red pepper, diced
1/2 green pepper, diced

Combine vegetables and toss with homemade health vinaigrette:

2 parts olive oil or flaxseed oil
1 part apple cider vinegar
pinch of sea salt
cayenne pepper to taste
sprinkle of turmeric powder

Whisk ingredients together. Taste and adjust spices if necessary. Pour over salad.

I sprouted the beans in this salad – they’re mung bean sprouts. If you live in an apartment without a yard like I do, it’s fun to try gardening experiments like sprouting. It might make you feel a little closer to nature, and you get to eat the results.

How to sprout your own beans: You will need whole, dry beans for sprouting – split ones will not grow. Cover them with water and soak overnight. Drain and rinse in the morning, and then let them sit for a few days – damp, but not in water. Some people use sprouting jars – a jar with a lid that has holes poked in it so that excess water can escape – but you can also just let them sit in a bowl. They don’t need to be in the sun to grow, but they should be rinsed once or twice a day. Place them in a sieve and rinse, then put them back in their sprouting vessel. Eat when sprouted.

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