By Melanie A. Albert, intuitive cooking expert, author, and speaker. Founder & CEO Experience Nutrition Group, LLC
The home-grown sprouted mung beans that were ready to eat yesterday , along with a beautiful organic heirloom tomato inspired this simple, fresh summer salad.
I am always so excited to have fresh sprouts to play with in my meals and love eating them raw or even in a quick stir-fry. Enjoy this beautiful salad and have fun creating your own salad with your home-grown sprouts. Remember, it only takes 7 days to sprout mung beans.
Today’s salad is a practice in mindfulness and I offer you a culinary tip to make slicing tomatoes very easy.
Choose your veggies mindfully. When you choose your ingredients for a salad, pause and choose a variety of colors and textures, such as this beautiful heirloom tomato, little local Arizona sweet pepper, yellow carrot, the mung beans, and a few extras, such as olives and capers.
Pause and enjoy the beauty of food. I intentionally purchased this beautiful organic heirloom tomato and am still in awe of its natural palette of color.
Excerpt from A NewView of Healthy Eating
Serrated Tomato Knife. To easily cut tomatoes, use a small serrated knife with an up-and-down cutting motion. Years ago I did not at all enjoy cutting tomatoes, but now with my little 5-inch serrated knife, I cut them quickly and smoothly, without the juice of the tomato squirting out.
Pause Again. While you are preparing your salad, pause and enjoy the moment. Enjoy the mindfulness of the beautiful colors, textures, and beauty of food.
Enjoy. Mindfully plate your salad and simply enjoy. Today I plated the salad on a large collard green and then added one of my favorite extras, goat cheese. Yumm…
I invite you to come on over to our Facebook page and share your creations inspired by home-grown sprouts. www.facebook.com/NewViewHealthyEating
For easy reference, here are the links to learn how to sprout your own mung beans