Last week we had plenty of pineapples at our place. After the Grilled Pineapples, we still had some more pineapple left, so mom tossed a salad out of it. We used some sprouted mung / moong, leftovers again. The initial thought sounded a wee bit odd, but the end product turned out to be pretty delicious. The best part about this salad is that you can make it as per your taste. I like my salads to be on the sweeter side, I like to throw in some cranberries. The pineapples gave it a sweet and tangy taste, while the mung added crisp & nutty flavor. The chillies go very well with this combination as it makes the salad hot. You can even skip them entirely or adjust the heat as per your taste. Adding lemon is also optional but it totally enhances the taste. You can also boost up the salad by adding some nuts. The salad definitely has a healthy quotient to it and if full of vibrant colors.
Back home in India, sprouting is very common in summer. We sprout seeds like, Mung, Bean Sprouts, Alfalfa, Sunflower,Raddish, Red lentil, Chickpeas. It is believed that eating sprouts is good for health. These skinny little vegetables are full of nutrition. Sprouts are alkaline, pure, natural and whole foods which affects acidity and pH level in blood and urine. The sprouts commence as seeds and transition into plants. They are essentially pre-digested foods, since the seeds own enzymes do most of the work. As the nutrients are in pre-digested form, they require very little digestion are and nutrients are easily absorbed in the blood stream. Sprouts make an important ingredient for raw food diet in Eastern Asia.
Did you know
- Mung beans are a high source of protein, fiber, antioxidants and phytonutrients. They also have fiber and B vitamins, and deliver a boost of vitamins C and K.
What I love about this salad is that it’s so vibrant and full of colors. Most people think salads are boring but if your salads are colors they definitely help you work your appetite.