WARM SPROUTED SALAD WITH MUNG BEAN FETTUCCINE

BY Ceres Organics

gluten-free   

Ready in 30 minutes | Serves 4


“Yes”, you can have salads in winter, and “No”, salads don’t have to be boring. This salad is not some sorry looking bowl of leaves either. Each serve contains 25 grams of protein – you read right. This plant based salad contains more protein than a serve of chicken, beef or steak!

The Explore Asian noodles used in this salad are super quick to prepare. But if you wanted to keep this salad raw, you can actually soak the noodles overnight in water! If you were doing the raw thing, don’t cook your brussel sprouts either.

Why all the sprouts? Sprouts are living food. Seeds and grains contain something called phytic acid, which is considered an anti-nutrient. Basically, phytic acid binds to essential minerals such as iron, zinc, calcium and magnesium in the digestive tract and inhibit their absorption by the body. It’s an annoyance to your digestive system. So, since you are using sprouted foods in this salad, it’s going to be really easy for your body to digest. You’ll also be able to absorb more of the nutrients from these foods.

Even if you don’t sprout yourself, you’ll find sprouts in health food stores and most supermarkets. Check your local farmers markets too. When you can, buy organic so you can avoid pesticides and also support local growers who are farming sustainably. It’s better for you and the environment.

In just 30 minutes you’ll be able to have a massive, colourful, nutrient rich salad that will feed about four people. Or you could be super organised and keep the left overs for lunches to take to work or uni or wherever for the next few days!

Ingredients

1 packet Edamame & Mung Bean Fettucine

4 cups Brussels sprouts, sliced

1 cup sprouted lentils

1 cup sprouted mung beans

1 cup sango sprouts

1 lemon

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

1 tablespoon Ground Cumin Seed

¼ cup Organic Sunflower Seeds, Tamari Roasted

Method

TO PREPARE THE BRUSSEL SPROUTS

Preheat your oven to 165°C. Wash and dry the brussel sprouts. Slice sprouts into thirds and place in a bowl and coat with mixture of olive oil, lemon juice, cumin seeds and salt. Bake in the oven for 20 minutes or until sprouts are slightly browned.

TO PREPARE THE FETTUCCINE

Boil 4 cups of water. Add fettuccine and simmer for 7 to 8 minutes, or until cooked through. Rinse under cold water and set aside.

TO ASSEMBLE THE SALAD

Add the brussel sprouts, mung and lentil sprouts to the pot with the fettuccine and toss to combine. Squeeze juice of one lemon over the salad and serve!