Thursday, October 29, 2009

Soaking Mung Beans and Garbanzos





Yesterday while shopping at our favorite international market, Ron and I decided to enjoy lunch at the cafeteria.  It one's one of my favorite spots for fresh salads with ingredients from every corner of the earth.  I'm able to enjoy all the field greens I can stand along with curried beans and root vegetables GALORE.  I recreate a Persian-styles salad with walnuts, feta, hummus, egg, cucumbers, beets in ginger sauce, tabouleh and hummus.  I hav little delectable pockets of orzo salad with fresh greens and mung beans! 

The flavors explode in my mouth and Ron says my face lights up with excitement.  Who knew all it tooks was beans?!

I have my own dried mung and garbanzo beans soaking at home-I am going to make a side dish for this week's show that incorporates a little of everything I love.  More and more of my audience is asking for alternative protein dishes for their diets and both of these beans are loaded with protein (over 7 grams in 3.5 oz.) if boiled.  Raw, they provide double that
amount.  They are also an excellent source of potassium, necessary for a strong, healthy heart!

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