Have you tries this delicious and nutritious Sprouted Bean Trio from TruRoots? It is one of my favourite products to keep in my pantry and is very reasonably priced at Costco. It is a mix of sprouted lentils, mung beans and adzuki beans, that cooks up in only 15 minutes!
So, why sprouted you ask? Here’s an explanation from the TruRoots website…
“Sprouting is a technique of traditional cultures that boosts the nutritional profile–increasing vitamins and micronutrients. The process results in pre-digestion of complex proteins, starches and lipids, converting them into simple and essential components that make these beans much easier to digest. We sprout and dehydrate the highest-quality beans and lentils, awakening their flavor and preserving healthful benefits. TruRoots low-temperature drying keeps them packed with power.”
Yesterday, Jen was in the city for some appointments and wanted to meet for brunch in between them. We decided to stay in and make some food at my place, as Jen is being very conscious of what she’s eating right now due to an eczema outbreak. She recently visited a Traditional Chinese Medicine practitioner who told her that this was due to too much wind energy in her body and an imbalance in her lungs (here’s a bit more on that here), and advised that she stick to steamed veggies, grains, beans, and no herbs or seasonings. Of course, eggs and pork were permitted, but that doesn’t help a vegan out, does it?
So I prepared some short grain brown rice, sprouted bean trio, and steamed broccoli. Jen seasoned hers with olive oil and a light sprinkling of sea salt, I added avocado and red pepper flakes to mine. This meal was surprisingly good! Really hearty and grounding for the first meal of the day, leaving us satiated but not bloated, for quite some time afterwards.
Later that day, I still had some sprouted bean trio leftover, so I made this mexican-inspired dip, spread it on a brown rice wrap with some raw veggies, and voila! Cooked once and ate twice…always a treat for this busy vegan.
1 cup cooked sprouted bean trip (or bean mix of your choice)
1 clove garlic
2 tablespoons minced cilantro
1/4 teaspoon cumin
1/4 teaspoon chipotle chili powder
1/2 teaspoon salt
1 tablespoon olive oil
2-3 tablespoon water
1/4 of a jalepeno, minced (optional)
Blend in your little chopper or food processor until smooth. Great for wraps or dipping veggie/crackers into.
~The Vegan Project