My daughter, Jr.H, happens to have a severe condition of acne that has not healed through allopathy. She is undergoing a homeopathic treatment also but my husband and I felt that the best medication would be for her to go through a cleansing process of the body. She is practically vegan since I am the cook at home but she does consume milk once a week or so in some form or the other. Since yesterday, she and I are on a fifteen day vegan trial under professional advice. She, for the cleanse and I, for the moral support and experience. I do not have much experience in cooking raw vegan except for salads so it is going to be a culinary experience as well.
Our breakfast is going to be the same everyday – a bowlful of fruits twice in the morning. We had a round of papayas and a round of kiwis today.
This healthy sprout salad was our lunch. I added some crushed pine nuts for mild sweetness along with a simple Italian dressing.
Recipe: Raw vegan mung bean sprouts and pine nuts salad
Serves: 2 if taken for lunch by itself
Mung beans sprouted to an inch long – 200g
(Soak mung beans for 4-5 hours in water. Drain in a colander. Keep it covered over a vessel of similar diameter, in a dark spot and leave for two or three days till the roots are an inch long.)
Pine nuts (not roasted) – 2tbsp., crushed in mortar roughly or chopped into two
Olive oil – 1 tbsp. + 1/2 tsp.(I used less but you can add more if you want)
Chilli flakes – 1 tsp.
Thyme – 7-8 sprigs, trimmed
Coriander – 2 tbsp., chopped (I use the stalks as well)
Salt – to taste (I used pink salt – saindhav namak)
Juice of 1 lime – about 1 tbsp.
Pine nuts can be replaced with almonds or walnuts as well.
Wash the sprouted mung beans and drain for 15 minutes, to get rid of skin that has separated.
Bash the thyme with 1/2 teaspoon of olive oil (I used extra virgin) roughly in a mortar.
Whisk together the olive oil, thyme mix, chilli flakes and lemon juice in a small bowl.
Take the sprouts in a large mixing bowl. Add the crushed pine nuts and mix to spread it uniformly through the sprouts.
Add the dressing and coriander and toss well along with salt.