Sprouted Bean Rainbow Salad (Vegan & Gluten Free)

Sprouting my own beans and legumes is something I've just recently got into, it's really easy and you can do it at home. The sprouting process activates and multiplies nutrients particularly Vitamins A, B, and C, it neutralises enzyme inhibitors and promotes the growth of vital digestive enzymes. Sprouting makes it far easier for the digestive system to absorb all those nutrients we need. Beans and Legumes are naturally covered in a thick shell which stops all the nutrients being absorbed into the body. Its very scientific and I'm not going to attempt to break down the chemical and biological processes to you now! Sprouting can take a few days depending on how much you want them to grow, so bear that in mind if you're wanting  to make something with them.

It was a lovely day in Newcastle for once and I really craved loads of fresh vegetables..... They do say listen to the body! I wanted to make my salad colourful, hence the rainbow bit of the title. Picking vegetables with different colours means that we are getting different types of vitamins and minerals so always mix your food up! The great thing about salads is that you can chuck almost anything you want in it and with a lot of my recipes I don't use scales I measure mostly with my hands. This is really lovely for a little picnic (we did a mini one in our garden) or for a bbq, lunch or dinner. I also used buckwheat in this recipe, which is becoming my favourite grain... now overtaking quinoa! It's thicker and nuttier then other grains, high in protein and it's so versatile! Il be making lots more buckwheat recipes in the future.

Ingredients (serves 1)

• 200g Sprouted Beans (mine were a mix of mung beans, lentils, chickpeas, black eyed beans and adzuki sprouted over 3 days) 
• Handful Sugar Snap Peas
• 2 Handfuls Cherry Tomatoes (I used red, yellow and purple)
• Handful Red Cabbage 
• 1/2 Red Onion 
• 1 Carrot 
• 1/2 Avocado
• Cress
• 60g Cooked Buckwheat (I cook a big batch of it and use it over 3-4 days)
• Handful fresh Coriander 
• Sunflower Seeds

Dressing

• 1 tablespoon Balsamic Vinegar
• 1 tablespoon Agarve Syrup
• 1 tablespoon Wholegrain Mustard
• Juice of 1/2 Lemon
• Pink Himalayan Salt and Black Pepper for seasoning

Method

Chop the onion, red cabbage, carrot into small square pieces (try and get them all to be the same size) and halve the cherry tomatoes. Place them in a large bowl with the mixed sprouted beans, sugar snap peas and buckwheat. In a separate smaller dish mix all the dressing ingredients together, and pour the dressing into the large bowl and throughly mix all the ingredients together. Turn out into serving dish or plate and place on top avocado (chopped into quarters) then sprinkle over the cress, fresh coriander and sunflower seeds. 

Stace x