Sprouting Beauty.Caution while Sprouting.Black Eyed Peas Sprouts Pasta

I'm ever so grateful to my mother for introducing us to the wonder food,Sprouts.These were our snack between the meals.Easily digestible,with certain precautions while growing them,the sprouts can be safe to eat uncooked.
Green mung sprouts was the most common sprout I knew of for long.Was amazed to discover the variety,which seems endless just as its nutritional benefits. Methi(Fenugreek),alfa-alfa,oats,lentils,broccoli are among the common types of sprouts.
A more pictorial tutorial of how to grow sprouts is depicted in my post here.Don't mind listing them again along with the care and caution needed while growing or buying the sprouts.
To grow your own sprouts is economical ,also you have control over the hygiene.
* Rinse the grain\seed\lentil under cold water 2-3 times,to get rid of dirt.
* Soak the seeds for at least 12hours in ample amount of cold water
* Drain all the water.Wrap the seeds in a clean cotton or muslin cloth,place in bowl.There are special sprouting jars also available. Allow to grow for at least 3 days and as long as 6 days.Make sure you rinse them twice each day to prevent contamination.
When Buying the sprouts, pick only fresh packs(preferably Organic) and rinse them thoroughly in cold water before eating.

Sprouts,Synonymous to Spring
Sprouts portray spring ,the budding leaf simulates the new life that grows around us after the dull and harsh winters.I grew these black eyed peas for 6 days,had to wait patiently before embracing the beauty and nutrition of this live vegetable in its tender germinating stage.

This picture is my entry for the Click-Spring\Autumn photo event,at Jai and Bee's Jugalbandi.

Black Eyed peas Sprouts Pasta
I must thank Sia for this fascinating Lauki-lobia curry ,with black eyed peas sprouts,which prompted me to sprout the peas for all its goodness.Since these were sprouted for nearly a week,were tender enough for eating raw.I always add the sprouts toward the end of the cooking.I would have cooked it slightly if giving to my kids,but since the kiddos don't have a taste yet for sprouts,this pasta with raw sprouts was just for me and my DH.

Ingredients
2 cups Whole grain pasta,cooked
1 cup sprouts(Green Mung,Methi,Alfalfa,Black Eyed peas or any other lentil)
1 cup greens(Mustard greens,beet greens,spinach,chard,kale or broccoli rabe)
1/2 a medium Onion,chopped
1 clove Garlic,finely chopped
pinch of turmeric
1/4 teaspoon fresh ground black pepper or cayenne pepper
1/2 teaspoon of coriander powder(optional)
1/2 teaspoon salt
1 tablespoon Extra virgin olive oil
1 tablespoon freshly squeezed lime juice

Method
Heat a pan on medium heat,saute onions in oil for a minute.Add garlic saute another minute then mix in the greens and spices.Cook for a minute before mixing in the cooked pasta.Finally add in the sprouts,turn off the heat.Sprinkle the lime juice ,stir well ,cover and allow the flavors to infuse for 2-3 minutes.Serve warm or cold.

The Sprouts pasta is my entry for Weekend wokking ,focusing on Sprouts this spring,hosted by Kits Chow

Interesting Read
Sprouts ,the Anti aging food

A Soup and Salad that Saved my day

I've slurped quite a few warming soups past week while recovering from the nasty viral infection.I personally never liked canned soups,the fresh home made soups certainly are my preference,lower in sodium and higher in flavor plus some wholesome pasta can make a potent meal,feeding body's defenses against infections.

Chunky Veggie Tomato Soup with Pasta
(serves 3)
Ingredients
2 cups tomato puree
1 cup carrots,diced or sliced
1/4 cup peas
1/4 cup french beans
1 clove garlic,finely chopped
1/4 teaspoon turmeric
1/4 teaspoon cumin powder
1/4 teaspoon chili powder
2 cups vegetable stock or water
1 tablespoon fresh cilantro,finely chopped
1 teaspoon extra virgin olive oil
2 cups cooked pasta
pita chips for garnish

Method
Heat the oil in a medium saucepan at medium heat, then add the garlic and spices,sauté for a minute.Add tomato puree,vegetables including the juice and the vegetable stock. Bring to a boil, season with salt, then let simmer for 20-25 minutes until veggies are tender,then add the cooked pasta.Simmer couple more minutes.serve warm with some pita chips.

I'd love to share this soup with FIL:tomatoes event at Sanghi's Blog.

Lentil Fattoush Salad


This is a refreshing Lebanese salad,usually made with greens ,crunchy pita chips and veggies,spiced up with tart sumac spice(available in Middle eastern stores).The brilliant idea of adding lentils comes from Suganya's Lentil fattoush salad,making this salad a meal in itself.Another invigorating meal that made me feel better.

Recipe
(Serves 2)
Ingredients
1/2 cup Whole lentils like green mung or pigeon peas
1 bay leaf
1 cinnamon stick
1/4 teaspoon salt
3 cups Romaine or Iceberg lettuce,chopped
1 medium tomato ,chopped
3-4 baby carrots,sliced
1/2 a cup pita chips,crushed

For Dressing
1 tablespoon herbs like mint or parsley,finely chopped
1 teaspoon Sumac
1 teaspoon Aleppo pepper or red pepper flakes
2 tablespoon lemon juice,freshly squeezed
1 tablespoon Extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper,freshly ground

Method
Wash and soak the lentils in cold water for 10 minutes.Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 1 cup of water ,season with salt,drop the cinnamon stick and bay leaf and Cover,let cook on medium-high heat for about 8 minutes in pressure cooker and 30 minutes in the saucepan just until soft but not mushy.
Transfer all the vegetable in a large mixing bowl.Mix in the cooked lentils.Prepare the dressing in another bowl ,by whisking together the oil,juice,salt and spices.Combine the dressing in the vegetables mixture,toss to coat well.Sprinkle with crushed pita chips and serve.

I'm sending this Tasty Palettes's Tried and Tasted recipe to sweatha of Tasty curry leaf.