Menu: Mung beans, kasha with mushrooms and peas, sprouted lentil salad and fresh fruit salad
I sprouted mung beans and lentils! The mung beans were sauteed with bok choy, garlic and ginger.
Salad was mixed lettuces, sprouted lentils, chopped sweet red pepper and celery with seasoned asian vinegar and a touch of olive oil.
The grain was kasha with shitake mushrooms and peas and dessert was fresh tropical fruit: pinapple, orange and mango.