Mixed Sprouts Salad

 

                                                      Sprouts Salad

Ingredients:

1/2 cup moong dal
1/2 cup chana dal (bangal gram) 

1/2 cup moth dal (mat/dew bean) 
1/2 cup masoor dal (lentils)
1/4 broccoli seeds 

Salt to taste 

Lemon juice 

Black pepper powder

Preparation:

How to make sprouts at home:
Soak all dals overnight and drain water. Transfer soaked dals onto a wet muslin cloth (or any cotton cloth). I use separate cloth for all dals. Tie the ends of the cloth and keep them in warm dark place (oven is a better place and can be kept undisturbed).

OR sprouts can also be grown in glass or a plastic container. Place a piece of cotton/muslin cloth to cover the top of the container. Secure it with elastic band.

Note: Make sure you keep the sprouts moist by sprinkling little water over them.

You should be able to get good sprouts within 2-3 days depending on the type of seed and the length of the sprouts.

Salad Preparation:

Mix sprouts in a bowl.
Add salt to taste and keep them in the microwave for one minute (for each one) to get rid of the raw flavor of the sprouts.
Add lemon juice, salt to taste and pepper powder.
Mix and serve.

You can save these sprouts for long time inside the refrigerator (without adding any cut vegetables and the spices). These sprouts can be tossed into regular salad of your choice.

I love this heart healthy salad!

Asparagus Garden Salad

Asparagus combined with home grown organic leafy vegetables are great for salad and is delicious. Asparagus is low in calories and rich source of nutrients, including fiber, fol-ate and vitamins A, C and K. Additionally, asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure etc. 

Ingredients for Salad:

8 cups blend of salad greens (kale, baby spinach, & romaine lettuce leaves)

2 cups diced tomatoes

2 cups diced celery

2 cups diced carrots

2 cups fresh moong sprouts

2 cups diced sweet mini pepper blend

2 cups cabbage

16-20 asparagus steamed or sauteed (whole or cut) 

1 cup mexican blend cheese (optional)

Ingredients for Dressing:

1 cup avocado oil or olive oil (I love avocado oil)

2 tablespoons white vinegar

1 tablespoons lemon juice

2 tablespoons of water

1/2 teaspoon garlic powder

1/2 teaspoon pepper powder

1/4 teaspoon thyme or oregano flakes

1/2 cup heavy cream for creamier version (optional)  

Salt to taste

Preparation:

Mix all salad ingredients in a big bowl, toss it nicely. Refrigerate for 15-20 minutes.

Combine all dressing ingredients. Put it in a blender or a mixer and puree until smooth.

Drizzle freshly tossed asparagus salad with home made dressing (creamier or non-creamier).

 Note:

Use organic ingredients in your salad if possible

Garden Salad

Home grown organic leafy vegetables are great for salad and is delicious.

Ingredients:

8 cups blend of salad greens (kale, baby spinach, & romaine lettuce leaves)

2 cups diced tomatoes

2 cups diced celery

2 cups diced carrots

2 cups fresh moong sprouts

2 cups diced sweet mini pepper blend

2 cups cabbage

1 cup mexican blend cheese (optional)

For Dressing:

1 cup avocado oil

2 tablespoons white vinegar

1 tablespoons lemon juice

2 tablespoons of water

1/2 teaspoon garlic powder

1/2 teaspoon pepper powder

1/4 teaspoon thyme or oregano flakes

Salt to taste

Preparation:

Mix all salad ingredients in a big bowl, toss it nicely. Refrigerate for 15-20 minutes.

Combine all dressing ingredients. Put it in a blender or a mixer and puree until smooth.

Drizzle freshly tossed salad with your home made dressing.

Lettuce, Arugula and Tomato Salad

Ingredients:

3 cups chopped romaine lettuce

1 cup chopped arugula leaves

1 medium size finely diced tomato

1 tablespoon hemp heart seeds

Ingredients for dressing:

1 cup olive or avocado oil

1/4 teaspoon freshly ground pepper powder

1/4 teaspoon garlic powder

1 teaspoon freshly squeezed lemon juice
Salt to taste

Preparation:

Mix all ingredients of dressing, whisk and keep aside at room temperature.

Mix chopped romaine, arugula and tomato leaves in large bowl.

Add dressing and toss.

Sprinkle with remaining seeds and serve.

Kale Salad

                                                                 Valentine Special
                             
                                                          Healthy Salad Recipe

Ingredients (Use Organic):

1 cup chopped kale leaves (wash it nicely before use)

1 tablespoon roasted sesame seeds 

1 medium size cucumber, cut into heartshaped (u can make any shape)

1 green bell pepper, cut lengthwise
1 yellow pepper 
1 carrot

1/2 teaspoon lemon juice, fresh

For Seasoning:

2 tablespoons olive oil

1/2 teaspoon garlic salt

1/2 teaspoon cracked pepper

Sea salt to taste

Preparation:

Once all veges are cut, you can arrange the way you want. As this is valentine special, I made into heart shape. You can mix all veges in a bowl and toss well.

Add lemon juice and mix well. Keep aside.

Season garlic salt, sea salt and pepper in olive oil on a medium heat.

Cool the seasoning and mix into the bowl of salad or on top of healthy heart of fresh veges.

Refrigerate for 30 minutes before serving.

Enjoy!

                   

Red Cabbage and Parsley Salad

                                               Simple, Super, Summer Salad Recipe

Ingredients (Use Organic):

1 cup red cabbage, grated or shredded

1 bunch parsley, chopped

1 medium size cucumber, diced

1/4 cup green bell pepper, diced

1/2 teaspoon lemon juice, fresh

For Seasoning:

2 tablespoons olive oil

1 tablespoon slivered almonds

1/2 teaspoon garlic salt

1/2 teaspoon cracked pepper

Sea salt to taste

Preparation:

Add grated cabbage, parsley, cucumber and bell pepper in a bowl and toss well

Add lemon juice and mix well. Keep aside

Season slivered almonds, garlic salt, sea salt and pepper in olive oil on a medium heat.

Cool the seasoning and mix into the bowl of salad

Refrigerate for 30 minutes before serving

Enjoy

Moong Sprouts Salad

This salad is very healthy, filling, nutritious, delicious, and diet friendly.

Ingredients:
1/2 cup moong sprouts
1/2 cup channa (bangal gram) sprouts
1/4 cup chopped red cabbage
2 green chillies, finely chopped
1 medium size onion, diced
1 medium size tomato, diced
1/4 cup celery, diced
1/4 cup green peppers (capsicum, diced
1 medium size cucumber, diced
1 tablespoon lemon juice
1 teaspoon chaat masala
1/4 cup sliced/slivered almonds
1 tablespoon coriander leaves, finely chopped
Salt to taste

Preparation:
How to make sprouts at home:
Soak moong or channa dal overnight and drain all the water. Transfer soaked dal onto a wet muslin cloth (or any cotton cloth). Tie the ends of the cloth and keep them in warm dark place (oven is a better place and can be kept undisturbed).

OR sprouts can also be grown in glass or a plastic container. Place a piece of cotton/muslin cloth to cover the top of the container. Secure it with elastic band.

Note: Make sure you keep the sprouts moist by sprinkling little water over them.

You should be able to get good sprouts within 2-4 days depending on the type of seed and the length of the sprouts.

Salad Preparation:
Place moong and channa sprouts in two separate bowls.
Add salt to taste to each bowl and keep them in the microwave for one minute (for each one) to get rid of the raw flavor of the sprouts.
Transfer both the sprouts (moong and channa) together in a deep bowl.
Add all the ingredients as listed above including the spices.
Mix them really well and serve.

You can save these sprouts for long time inside the refrigerator (without adding any cut vegetables and the spices).
I love this healthy salad.