“Sprouted Bean Trio” salad

My sister sent me a bag of Tru Roots “Sprouted Bean Trio” that I was excited to try after her rave reviews.  She says she gets it in 3 lb bags at Costco for less than $10. The Sprouted Bean Trio is a quick-cooking mixture of sprouted lentil, adzuki and mung beans. I’m a big fan of ready-to-eat cold dishes, so I made a basic salad, along the lines of tabouli. The result was delicious, with the sprouted beans having a nice light texture. One cooked cup has 11g protein and a whopping 11g fiber. The package claims that the sprouted beans “boosts the nutritional profile” and makes them more digestible. I cooked 1 cup of the mixture in 3 cups of water, as instructed, but had to drain some off. I ended up with perhaps 3-1/2 cups of cooked product. The millet cooked up to about 3 cups. This recipe made close to 8 cups; that was enough for about 5 generous servings that I augmented with some additional vegetables and/or protein to make a meal. It would go further as a side dish. Any grain would work here; I used millet because I was following one of my Five Minute Foodie organizing tips: use what you have.

Sprouted Bean Trio Salad

  • 1 cup (dry) Sprouted Bean Trio, cooked
  • 2/3 cup (dry) millet, cooked
  • 1/3 bunch chopped parsley
  • 1/3 bunch chopped scallions
  • 1 large carrot, diced
  • 2 TB EVOO
  • Juice of half a lemon
  • Salt to taste

Cook the Sprouted Bean Trio and Millet according to directions. Combine bean, grain and vegetable ingredients. Whisk olive oil, lemon and salt together and toss. Enjoy this yummy salad on its own or with additions of crumbled feta or goat cheese, chopped egg or sliced veggies.

Dietary notes: a healthy dose of protein and fiber; ♥ Vegan. Sub quinoa for the millet to make it ♥ Gluten Free.

Cost: less than $4 for the batch, or $ .50 – $1 per serving, depending on how much you use. And that’s with organic ingredients!

Simple cucumber salad

Cucumbers are one of my favorite summer vegetables. I love their cool crispness and often snack on wedges on their own or with hummus. This simple salad is another way to enjoy them and a wonderful way to use both cucumber and mint when your summer garden is bursting with them.

Cucumber salad

  • Diced cucumbers
  • Coarsely chopped mint
  • Chopped scallions
  • Extra virgin olive oil
  • Vinegar
  • Salt (kosher or ground specialty salt is nice)
  • Toasted caraway seeds (optional)

Toss all ingredients together, going lightly with the olive oil and vinegar. I tend to use a ration of 2-3 part olive oil to vinegar. Serve sprinkled lightly with caraway seeds, if you like. This is lovely with cottage cheese, on a salad, or as a cooling side dish. I sometimes toss in tomatoes right before serving.

Dietary notes: vegan, gluten free, grain free.
Cost: about $.75 for a 1-cup serving

Simple pleasure: cold coffee

Some call it iced coffee, but at my house it’s just cold. Every couple of days, I make a batch of hot coffee in my much-beloved glass Chemex. Even though I rarely drink more than one cup, I always make at least two. That un-drunk cup goes into a glass peanut butter jar (one of a dozen or so in my cupboard) and then into the fridge to be enjoyed at breakfast the next day. I used to pack a glass with ice and dress it up with raw sugar and milk or half and half, sometimes a splash of vanilla extract. But then the automatic ice-maker broke (as they always seem to do) and I just never get around to making cubes the old-fashioned way. At some point I stopped the milk, then the sugar, enjoying the deep roasted notes of my favorite French Roast from Jim’s Organic Coffee. Sipping cold coffee from a cold jar, over breakfast on the back deck, is one of those truly delicious simple pleasures of summer.