It may appear, from these recent postnatal posts, that I have been eating extremely healthy. I can assure you that's not really the case. While I have been making sure I eat a good amount of fruits and veggies and protein, my appetite has been ravenous and I have had a huge sweet tooth. Since breastfeeding, I have been eating twice as much as I had when I was pregnant. But I do try and make an effort to get a lot of good nutrients in my system everyday. This sprout salad is an energizing, refreshing, juicy and filling salad. You can find sprouted mong at Whole Foods or some Korean or International grocery stores. In the summer my mother sprouts her own whole mong which Whole Foods also carries (1 cup will double in volume: soak the mong for 12 hours and then drain the water and cover the container with a dish towel and keep in an oven. Do not use a glass container as the idea is for the mong to sprout and grow in search of light. In one and a half days you will have the sprouts).
2 cups sprouted mong
1 red pepper, chopped
1 orange pepper, chopped
1/4 c chopped spring onion
handful of dried cranberries
handful of chopped pecans or walnuts
Toss everything together and add juice from one lemon and about 2 tablespoons or so of olive oil. Salt, pepper. Add a handful of chopped fresh cilantro or parsley if desired.
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