Sprouting into Spring with Sesame Noodle Salad

April 19, 2008 by Lightwaves
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sesamesalad.jpgA tasty way to welcome the season: Sesame Noodle Salad with Bean Sprouts.

This afternoon I walked through our greenhouse to find the lettuce seedlings popping up from the soil. The sun at noon feels brighter and stronger, never mind that it is also considerate enough to hang around until 8:30 at night! The song sparrows, thrushes and pine siskens breathe life into the landscape of sound, which for months consisted of only wind in the trees and a cold lake rapping at the shore. To me, all of these events signal a re-birth, a resurrection. While bread is a common symbol for new life, I find some inspiration in the corner of the kitchen where we grow our sprouts.

jars.jpgThe principle is simple. Take almost any seed or bean and soak it in water for 24 hrs to wake it up. We put ours in mason jars covered with cheese cloth. Empty the water, give the beans a rinse and then let them sit, dry. Its good to have the jar at an angle so that excess water can drain and the beans have some air circulation. Give them a rinse two-three times a day. Soon enough a green shoot will spring from the bean and venture into the light. Its a lovely symbol and the simple joy in observing this overlooked phenomenon rekindles the amazement I felt when I first sprouted a kidney bean for a grade school science experiment.

All other foods I eat (save for probiotic foods like miso, yogurt, and unpasteurized sauerkraut) are no longer growing but in a stage of decay. These sprouts are at the beginning of their growth cycle, teeming with the life force. If you feel like your body is looking for a rekindled source of energy than look no further than this tasty recipe for Sesame Noodle Salad with Mung Bean Sprouts!Toss the following ingredients with the dressing and enjoy! This serves 4.

Dressing:

  • 2/3 C orange juice
  • 1/3 C lime juice
  • 1/3 C tamari
  • 2 Tbsp minced/grated ginger
  • 1 Tbsp sesame oil
  • 2 cloves garlic, crushed and sauteed
  • 2 Tbsp miso
  • 1/4 C sesame seeds
  • 2 ¬†Tbsp mint, chopped
  • 1/2 C basil or cilantro, chopped

Combine all ingredients in a food processor and blend until smooth. Transfer to a small pot and warm, avoid boiling.

  • 4 C steamed vegetables of your choice – carrot, peppers, broccoli, bok choy
  • 2 C sprouted mung beans (note that these will need to begin sprouting at least 4 days in advance)
  • 8-oz (230g) package rice or soba noodles (works with spaghetti noodles too!)

sesamesalad11.jpgCook soba noodles and steam vegetables. Combine noodles, vegetables, sauce and fresh herbs in bowl.


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