sprouts and cukes
“God, Who is by nature good and dispassionate, loves all men equally as His handiwork. But He glorifies the virtuous man because in his will he is united to God. At the same time, in His goodness he is merciful to the sinner and by chastising him in this life brings him back to the path of virtue. Similarly, a man of good and dispassionate judgment also loves all men equally. He loves the virtuous man because of his nature and the probity of his intention; and he loves the sinner, too, because of his nature and because in his compassion he pities him for foolishly stumbling in darkness.”
—St. Maximos the Confessor
Lately we have been sprouting our own micro-greens and sprouts for salads. It’s so much easier to buy them at the store, but when a small bag costs $5 and up, it starts to put a pinch in the pocketbook. What we’ve learned is that sprouting is pretty darn simple. Seeds want to sprout. Given moisture and an area out of the sun, the little sprouts burst out of their seed shells in no time at all. This salad is a combination of our pickling cucumbers – they tasted just fine fresh – and the mung beans we grew on in a mason jar on the counter.
Adding sprouts is a delicious way to boost the nutrient content of any salad. Mung beans are especially high in manganese, potassium, B vitamins, folate, copper, zinc and magnesium. Mung beans can also help fight cholesterol and decrease your risk of heart disease, but most notable is that they contain powerful free-radical scavenging antioxidants against cancer. Their phytonutrient content is protective against viruses and infection. Sprouts are a nutritional virtue and deserve a space in any salad or sandwich and because they are sprouted, they are also easier to digest than many starchy beans!
I did not special order any of my mung beans, but purchased them from the bulk food aisle of our local favorite organic store, Mom’s Organic Market.
Sprouts and Cukes Salad
- 1-1/2 cups sprouts (mung, broccoli, bean – whatever you like)
- 3 tablespoons goat milk kefir or plain yogurt
- 1 tablespoon fresh basil or oregano, chopped small
- 3 cups cucumbers, seeded and cut small
- 1/4 cup finely cut vidalia or red onion
- grey celtic sea salt to taste
- pepper to taste
Mix all ingredients in bowl and toss.