APPLE CHEDDAR SALAD

INGREDIENTS:
2 small red apples, quartered and thinly sliced
2 tsp. lemon juice
2 cup thinly sliced celery
6 oz. mild Cheddar cheese, cut into small cubes
1/4 cup mayonnaise
dash of salt and pepper
lettuce

INSTRUCTIONS:
Place apples in small bowl; toss with lemon juice. Add
celery and next 4 ingredients. Toss to coat. Serve on
lettuce-lined plate

Thai Green mango salad

Ingredients:

Green Mango - 1 cup, grated
Spring onion - 1/2cup, chopped
Bean sprouts - 1 cup
Cilantro - 4 tbsp, chopped
Grated coconut- 4 tbsp, dry fried
Pea nuts/Cashew nuts - 4 tbsp/per taste

For Dressing:

Soy sauce - 2 tbsp
Fresh lemon juice - 1 tbsp
Brown sugar - 2 tbsp *
Chili flakes - 1/2 tbsp *

Directions:
In a large bowl place the grated green mango and add all the ingredients except 2 tbsp of coconut powder and 2 tbsp of the nut of your choice. Toss well and garnish with remaining coconut powder and the nuts. If you like the crunchy nuts in the salad, add them before serving.

Strawberry-Banana Parfaits

You're 5 ingredients and 10 minutes away from dipping into a deliciously layered dessert or snack of yogurt, fruit and high-fiber cereal.

Prep Time:10 min
Start to Finish:10 min
Makes:4 servings

2 cups Fat Free creamy strawberry yogurt (from 2-lb container)
2 cups Fiber One® Honey Clusters® cereal
1 cup sliced fresh strawberries
1 medium banana, thinly sliced
4 whole fresh strawberries

1. In each of 4 (10-oz) plastic cups or parfait glasses, layer 3 tablespoons yogurt, 1/4 cup cereal, 1/4 cup strawberry slices and 1/4 of banana slices.
2. Top each with 3 tablespoons yogurt, 1/4 cup cereal and remaining yogurt. Garnish top of each parfait with whole strawberry.
High Altitude (3500-6500 ft): No change.
Substitution
You can use 3 (6-oz) containers of Yoplait® Original 99% Fat Free strawberry yogurt instead of the yogurt in the recipe if you like.
Health Focus
Research shows that eating 3 servings of low-fat calcium-rich dairy foods like yogurt can play an important role in weight loss plans.

Fruit salad in cake n custard

For the fruit salad ( serves 2-3 people)

1) Apples - 2
2) Orange - 1
3) Black grapes (seedless)- 1/2 cup
4) Green grapes (seedless)- 1/2 cup
5)Pineapple - 1/2 a medium sized fruit
6)Bananas - 2
7) Lemon juice - 2 teaspoons (10gms)
8) Honey - 2 teaspoons (10gms)
9) Assorted nuts (almonds, cashews, pine nuts etc) - 1/4 cup (optional)

Cut all the fruits. Add the lemon juice and honey. Refridgerate for 1/2 hour.

For the cake n custard

1) Ready to make custard powder(vanilla) - 2 dessertspoons (20 gms)
2)Milk - 1 litre
3) Sugar to taste
4) Ordinary sponge cake (tea cake) - 1 loaf

Keep 1 cup milk seperately and boil the rest of it. Into the cool milk add the custard powder and make a smooth paste (ensure there are no lumps). Pour this into the boiling milk along with sugar to taste. Keep stirring till it reaches a thick, pourable consistency. Note that we need to make this a little thicker than the ordinary custard. Let cool slightly.

Slice the cake.

Method

In a flat glass dish (you should be able to see the colourful layers of this dish from the outside), place a layer of cake. Top this with a layer of fruit salad. On top add a layer of custard. Again a layer of cake, followed by fruit and then custard. Repeat process till everything is finished.

Note that the topmost layer should be custard. Sprinkle a few cherries or nuts to make the top more colourful.

Refridgerate till its time to serve.

homemade italian dressing

3 tablespoons vinegar
1 teaspoon salt
2 cloves garlic, smashed
2 tablespoons minced onions
3/4 teaspoon coarse black pepper
2 tablespoons HP steak sauce
3/4 cup light vegetable oil (or olive oil if you prefer)
Combine all ingredients except oil in a blender or food processor fitted with a steel blade.
Continue processing as you slowly pour in the oil.
Process until smooth.
Continue processing for 30 seconds or until the dressing is fully combined and thickened.
Keep in a covered container in the refrigerator until needed.
Remove from refrigerator 1/2 hour before serving and re-blend if necessary.

Easy Recipes Spinach and Fruit Salad recipe - 0 points

This salad has a very nice mix of flavors - it’s spicy from the peppers, tart from the apples, and sweet from the strawberries. I’ll be making this again!
Easy Recipes Spinach and Fruit Salad recipe - 0 points
Ingredients
6 cups baby spinach, washed and torn into bite-size pieces
2 cups strawberries, washed, hulled and sliced
1 medium Granny Smith apple, diced
2 green onion, sliced
1 large jalapeno pepper, seeded and minced
3 tablespoons cilantro, chopped
citrus vinaigrette dressing
ascorbic acid (optional)
Preparation
1. In a medium bowl, mix the strawberries and apples; sprinkle lightly with asorbic acid if using.
2. Add the onions, jalapeno pepper and cilantro; mix well.
3. Allow the fruit to sit at room temperature for about 20-30 minutes.
4. Place the spinach in a large bowl, add the fruit and toss well to mix.
5. Pour on a citrus vinaigrette dressing to suit your taste and serve on chilled salad plates.
WW POINTS per serving: 0
Nutritional information per serving: 36 calories, 0.3g fat, 2.4g fiber

Shrimp and Mango Salad with Glass Noodles recipe - 6 points

Shrimp and Mango Salad with Glass Noodles recipe
Makes 4 servings
Ingredients
1 lb medium or large shrimp (cooked, peeled and deveined)
4 ounces very thin glass noodles
1 large mango, peeled and cut into 1/2-inch cubes (1 pound)
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon chopped fresh serrano pepper or jalapeno chile, including seeds (to taste)
1 1/2 teaspoons salt
Preparation
1. In a large bowl, cover the noodles with boiling-hot water and let stand for 8 minutes.
2. In a colander, drain well the noodles and rinse with cold running water, then return to bowl.
3. While the noodles are soaking, combine the shrimp, mango, scallions, basil, and chile in another large bowl.
4. In a measuring cup, stir together the vinegar, salt and sugar, until the sugar is dissolved, then toss half of sauce with the shrimp salad and half with the noodles.
5. Serve the noodles topped with shrimp salad.
One serving is approximately 235 grams.
WW POINTS per serving: 6
Nutritional information per serving: 289 calories, 2.2g fat, 1.7g fiber

Ethiopian Fruit Salad recipe - 2 points

Fruit salad is probably one of the easiest and tastiest things in the world to make. Any seven-year old can whip up their salad in no time at all. In fact, for a real bonding time with your kids, you can involve them in the kitchen and have fun whipping up this fabulous desert.
This is particularly popular during the summer when fresh fruits abound, however, summer or winter, it doesn’t really matter as fruits grow all year round. There’s really nothing to putting together fruit salad rcipes.
Ethiopian Fruit Salad recipe
Makes 4 servings
Ingredients
1 1/2 cups seedless grapes
1 ripe mango, peeled and cut in pieces
1 navel orange, peel removed and cut in sections
1 small ripe papaya, peeled and cut in pieces
1 banana, sliced
Preparation
1. Combine all the cut up fruit.
2. Add the sliced banana just before serving.
One serving is approximately 214 grams.
WW POINTS per serving: 2
Nutritional information per serving: 133 calories, 0.4g fat, 3.7g fiber

Easy Recipes Layered Fruit Salad recipe - 4 points

A fruit salad is a delicious dish with different kinds of fruit, sometimes served submerged in their own fruit juice, or lathered with syrup. It is oftenly served as an appetizer, if not that, dessert. Eitherway, fruit salads are definitely delicious, you can have them for both appetizer and dessert.
Making your own fruit salad is not hard; you just need to prepare its ingredients. And the ingredients used are neither extinct nor hard to find, you can just whip out your wallet and make the march to the nearest grocery store.
Here is a beautiful, delicious and very refreshing salad.
Easy Recipes Layered Fruit Salad recipe
Makes 6 servings
Ingredients
2 medium bananas, sliced
2 cups pineapple chunks
2 medium oranges, peeled and sectioned
2 kiwi fruit, peeled and sliced
1 cup red seedless grapes
1 pint strawberries, sliced
1 medium grapefruit, peeled and sectioned
1/2 cup orange juice
1/2 teaspoon orange zest
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon grated lemon, rind of
1 cinnamon stick
Preparation
1.In a medium saucepan, combine the orange juice and zest, lemon juice and rind, brown sugar and cinnamon stick. Bring to a boil.
2. Reduce the heat and simmer, uncovered, for about 5 minutes.
3. Remove from the heat and let cool completely.
4. Layer the fruit in a glass serving bowl.
5. Remove the cinnamon stick from the sauce; pour the sauce over the fruit.
6. Cover and chill for several hours before serving.
WW POINTS per serving: 4
Nutritional information per serving: 217 calories, 0.7g fat, 5g fiber

Strawberry Romaine Salad recipe - 5 points

Here’s a very tasty and refreshing salad for a light dinner - the salad has a great flavor, and the dressing is just perfect!
Weight Watchers Strawberry Romaine Salad recipe
Makes 4 servings
Ingredients
For the salad
1/2 cup strawberries
1 head romaine lettuce
1/2 cup green onions
1 cucumber
For the dressing
3 tablespoons balsamic vinegar
4 tablespoons salad oil
4 tablespoons liquid honey
1 teaspoon poppy seeds
Preparation
1. Tear the romaine lettuce into bite size pieces.
2. Peel and slice the cucumber.
3. Slice the strawberries and green onions and strawberries into small pieces.
4. Gently toss all ingredients together.
5. Pour the dressing ingredients into a sealable container and shake to mix.
6. Pour the dressing over the salad just before serving and enjoy!
One serving is approximately 300 grams.
WW POINTS per serving: 5
Nutritional information per serving: 234 calories, 14.4g fat, 4.5g fiber

Fresh Tomato Garden Pasta Salad recipe - 6 points

Choose light, healthy salad dressings to enhance your summer salads. Try these healthier homemade alternatives to the traditional vinaigrette dressing.Weight Watchers Fresh Tomato Garden Pasta Salad recipe Makes 4 servings
Ingredients
2 1/2 cups farfalle pasta (bow ties)
1-2 medium tomatoes, seeded, chopped
1/4 lb fresh green beans, trimmed, cut into 1-inch lengths
1-2 garlic cloves, minced
1/3 cup Feta cheese, crumbled
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons fresh basil, minced
2 tablespoons chives, minced
salt and pepper, to taste
Preparation
1. Cook the pasta according to the directions on the package, adding the cut green beans for the last 5 minutes of cooking.
2. In a large bowl, blend together the balsamic vinegar, olive oil, salt and pepper to taste.
3. Stir in the tomatoes, garlic, basil and chives.
4. Drain the pasta, rinse under cool water, drain well and add to the tomatoes mixture; season with salt and pepper to taste.
5. Crumble the Feta cheese over the pasta and serve.
One serving is approximately 135 grams.
WW POINTS per serving: 6
Nutritional information per serving: 294 calories, 7g fat, 3.3g fiber

Weight Watchers Bright Summer Salad recipe

With summer now officially started since Memorial Day has passed, much of the country is now experiencing very hot temperatures. Because of this, many people cannot stand the thought of turning on the stove or oven in the house to cook dinner. A simple solution to the dilemma of “I want to eat but not turn on the stove because it’s too hot” is the salad. Salads are a mixture of cold foods which usually include vegetables or fruits, a dressing of some sort, nuts and or croutons.
Weight Watchers Bright Summer Salad recipe
Makes 6 servings
Ingredients
4 cups cherry tomatoes or grape tomatoes (halved)
1 small red onion (thinly sliced)
2 garlic cloves (minced)
2 ripe avocados (seeded, peeled, and diced)
1 tablespoon minced jalapeno pepper (seeded)
1 tablespoon caper
1/2 teaspoon Dijon mustard
1 lemon, juice of
1 lime, juice of
1 bunch fresh cilantro or parsley (chopped)
1/2 teaspoon kosher salt
ground black pepper
Preparation
1. Place the tomatoes, avocados and red onions in a bowl.
2. Carefully mix together the remaining ingredients and pour over the tomato mixture.
3. Chill for about 30 minutes to let the flavors blend; serve.
WW POINTS per serving: 3
Nutritional information per serving: 140 calories, 10.2g fat, 6g fiber

Weight Watchers Shrimp Macaroni Salad recipe - 8 points

Weight Watchers Shrimp Macaroni Salad recipe
Makes 6 servings
Ingredients
1 1/2 cups macaroni, cooked and drained
1 lb shrimp, shelled
1/2 cup sour cream
1/2 cup mayonnaise
4 ounces American cheese, cubed
1/4 cup green pepper, chopped
2 tablespoons onion, chopped
1/2 cup celery, chopped
3 tablespoons vinegar
3/4 teaspoon salt
Preparation
1. Cut up the shrimp.
2. Toss the shrimp with the macaroni, cheese, celery, pepper and onion.
3. Blend the remaining ingredients and toss with the shrimp mixture.
4. Chill before serving.
One serving is approximately 185 grams.
WW POINTS per serving: 8
Nutritional information per serving: 363 calories, 16.9g fat, 1.1g fiber

Russian Salad Bread Cups

Ingredients :
• For the toast cases
• Whole Wheat Bread - 8 slices
• Butter - 2 tsp
• For the Russian salad filling (makes approx. 1½ cups)
• Potatoes, boiled, peeled, chopped - ¼ cup
• Green Peas, boiled - ¼ cup
• Carrots, boiled, peeled, chopped - 2 tbsp
• French Beans, boiled, chopped - 2 tbsp
• Pineapple, peeled, chopped - 2 tbsp
• Apple, chopped - 2 tbsp
• Lettuce, chopped - 2 tbsp
• Egg-less Mayonnaise - 2 tbsp
• Fresh Cream - 1 tbsp
• Salt and freshly Ground Pepper to taste
Method :
• For the toast cases :
• Slice off the crust from the bread slices.
• Wrap the bread slices in a muslin cloth and steam in a pressure cooker for 5 to 7 minutes.
• Flatten the bread slices and press each bread slice into the cavities of a muffin tray greased with butter.
• Brush some melted butter over them and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or until crisp. De-mould and keep aside.
•
• For the Russian salad filling :
• Mix all the ingredients in a bowl.
• Divide into 8 equal portions and keep aside.
•
• How to proceed :
• Fill a portion of the mixture in each toast case. Serve immediately.
•
• Tips :
• Muffin trays are used for making cup cakes, muffins etc. They are available at any shop which sells cake moulds.
•
• Note :
• These nutritious little cups of bread hold a medley of colorful vegetables and fruits.
•
• Preparation Time : 15 mins.
• Baking Time : 15 mins.
• Baking Temperature : 200°C (400°F).
• Cooking Time : 15 mins.
•
• Nutritive values per serving :
• Energy - 210 cal
Calcium - 33.6 mg
Fat - 6.2 gm
Fibre - 1.3 gm
Zinc - 0.9 mg
Carbohydrates - 33.8 gm
Protein - 5.6 gm

PRALINE AND FRESH FRUIT GATEAU

You will need:

8 inch round sponge cake (recipe below)- 2 cakes, cut horizontally into four layers. (or one full angle food cake, cut horizontally)
Fruit cocktail- 1 tin. (keep the syrup)
Chopped strawberry- 1/2 cup + a few slices to decorate
Chopped kiwi- 1/2 cup + a few slices to decorate
Heavy whipping cream-3 cups
Sugar- 1/4th cup
Praline (recipe below)- 1 cup.

You have to
1. Whip the cream with sugar, till it forms peaks.
2. Place a layer of the cake on a serving plate.
3. Soak it with a tsp of the fruit cocktail syrup, that you kept aside.
4. Add a tbsp of the fruit cocktail, some strawberry and some kiwis.
5. Spread some whipped cream.
6. Place the other layer on top, and repeat the process.
7. After placing all the four layers, cover the entire cake with the whipped cream.
8. Crush the praline, and stick it on the sides of the cake.
9. Decorate with strawberry slices and kiwi slices.
10. Add a few pieces of praline.
11. Chill overnight (preferably).
enjoy..........


For the cake
YOU WILL NEED

all purpose flour-1,1/2 cup
eggs-4
sugar- generous 1/2 cup
baking powder- 1/4th tsp
vanilla essence- 1/2 tsp

YOU HAVE TO:
1. Preheat oven to 350 degree Fahrenheit.
2. Grease an 8 inch cake tin.
3. Separate the egg yolks and the egg whites.
4. Sieve the flour and the baking powder.
5. Cream the egg yolks and the sugar, over hot water, till the mixture turns a pale yellow.
6. Beat the egg whites till it stands in peaks.
7. Slowly add the egg whites to the egg yolk and sugar mixture.
8. Fold in the flour.Add the vanilla essence
9. Bake in the oven for 30 minutes, or till a skewer inserted comes out clean.
10. Leave in tin for 5 mins, cool.


For the praline
YOU WILL NEED
Mixed nuts-1 cup (cashews, pecans, hazelnuts)
Sugar- 1/2 cup
Water- 1 cup

YOU HAVE TO:
1. Dissolve the sugar and water. Heat.
2. Once the sugar solutions begins to brown, add the chopped nuts.
3. Grease a plate.
4. As the sugar begins to caramelize, and the mixture started to stick.
5. Empty it out on the grease plate, and spread it.Let it cool.
6. Break into pieces, or crush with a rolling pin.
I know it got a little elaborate, but trust me the taste is worth all the effort.

happy eating.

FRUIT CHAAT

You will need

• pear-1
• banana-1
• strawberries-4-5
• red and green grapes- 7-8
• cucumber-1/2
• apple-1
• peanuts-1/2 cup
• honey toasted almond and cranberry salad accents- 2 tbsp (available at any grocery store, like vons ). this is optional. you can add a handfull of dry fruits instead. like raisins and almonds.
• lemon juice- 1/2 tsp
• roasted cumin powder- 1/2 tsp
• black salt-1/2 tsp
• salt- to taste
• red chilly powder-1/4th tsp
• sugar- 1/2 tsp or less.
You have to
1. wash and cut all the fruit into small pieces.halve the grapes.
2. In a bowl, add the cut fruits. add the peanuts and the almonds.
3. add all the spices. mix.
4. add the lemon juice and sugar.
5. mix everything up. taste.
6. adjust the seasoning, according to taste.
serve in bowls, and enjoy. One can add anything to this. Pomegranate seeds, boiled potatoes, watermelon, pineapple, all taste really good. Each time I have had fruit chaat, I don't get any peanuts or almonds. But I feel that adds that little crunchy texture, and it tastes good spiced up.
enjoy.

fruit salad

prep time half an hour
take fruits of ur choice jin ka season ho....
like
banana=2
pear=1
pine apple= 1 smaal can
what do u call it garma( 1 -2 slices)
grapes( as u like em)
but all fruits should b sweet not tursh( u can take em as much as u like)
cut them in to small cubes and freeze them with a sprinkle of a little pineapple juice
freeze them till firm
take one pack of cream...beat it with some sugar and blak pepper till it forms smooth lines...it will get fluffy
just like the cream, beat 1 pak of yougurt(prime or nestle') an then mi the cream in it then ad 2-3 ddrops of pine apple juice in it so the taste is enhanced.....
then put all the fruits in it and refrigerate fr a while...
serve chilled
u will seruiosly like it....yum yum

fruit cream

1cup cream
2cups milk
1-2tbsp conflour
sugar
2-3drops vanilla essence


boil milk add sugar n thn add cream mix it well otherwise it will get mummbled thn add essence n thn add cornflour to make it enough thick. thn cool it but mix it at tht time also to prevent the toppin film n add fruits like strawberry hard mango apple not any fleshy or soft fruit can add blackcurrants or grapes chill it n eat

salads...

salads

yaar there are lot which one do u want to know ok i send u one by one.
cole slaw
1. cabbage 1 cup shredded
2. carrots 1 cup shredded
3. mayonnaise 1/3cup
4. sugar 2 tsp Ground (according to ur taste)
mix sugar and mayonnaise then mix all the ingredients together. serve cold.
preferably with burgers. Julliene cut is next i will send tomorrow as i have to look for it in my recipie book. wish it is not in Pakistan.


macaroni salad
here the one i know
1 (16-ounce) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup yellow or white onion, diced
1 cup medium cheddar, diced
1 cup Swiss cheese, diced
1 cup dill pickles, diced
1 (6-ounce) can large pitted black olives, drained (or 1 cup diced or sliced)
1 to 2 tablespoons garlic salt
1 to 2 tablespoons fresh minced garlic
1/2 teaspoon ground white pepper
1 to 2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 to 1 1/2 cups mayonnaise
method
cook pasta and drain and mix all the ingredients and chill and eat
you can add boiled chicken cubes too if you want.

Sprouts with .....

Curried Eggs with Sprouts
INGREDIENTS

3 cups bean sprouts
4 hard-cooked eggs
1 teaspoon curry powder
¼ cup sliced green onions or chives
1 ½ tablespoons olive oil
1 teaspoon red wine vinegar
Salt and freshly-ground black pepper to taste

1. Lightly saute the bean sprouts with a tablespoon or so of water, half the green onions, and salt to taste until just tender. Set aside to cool.

2. Remove shells from eggs and slice eggs in half lengthwise. Mash yolks with curry powder, remaining green onions, olive oil, vinegar, and salt and pepper to taste.

3. To serve, mound bean sprouts on individual plates, then place 2 egg halves on each mound.

Serves 4.

Brussels Sprouts Recipe

1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
1/4 cup toasted slivered almonds

1 Boil in water or steam brussels sprouts for 3-4 minutes until just tender. Split one open to see if it has cooked to the middle. Strain and place in a bowl of ice water to keep the color bright green. Cut into halves.

2 Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent. Add the brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness. Add salt and pepper to taste while the sprouts are cooking. Whatever you do, do not over-cook, as the sprouts will be bitter.

3 Remove from heat, toss in half of the toasted slivered almonds and the lemon juice. Add salt and pepper if needed. Put into serving dish and garnish with the rest of the toasted almonds.

Serves 6-8.

Brussels Sprouts Subji Recipe

Ingredients:

1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon hing (an Indian spice)
1 jalapeno pepper, quartered
1 cubic inch ginger
4 cups brussels sprouts, with their ends cut off and bad leaves removed
salt
Directions:

Put the oil in a pot, over a stove on high heat. Heat it for a bit, then add the mustard seeds and stir in the hing. Wait for the mustard seeds to start loudly popping. This is called making a chaunk. Now add in the jalapeno quarters and the ginger. Sautee these things for a little while (like 30 secs) to bring the flavor of the spices into the oil.

Now, add in the brussels sprouts. Cook them on high heat for around 2 minutes; then cover the pot, turn the flame to low heat and let the vegetables cook in their own juices. During this time, add in about 1 teaspoon of salt. The sprouts are ready when you can easily cut through one with a fork. This should take about 7-10 minutes. Then, the sprouts are ready to serve.

This recipe for Brussels Sprouts Subji serves/makes 4.

Sprout Cereal

Ingredients

Sprouts
Milk (cow, goat, soy, rice or etc.)
Maple Syrup or Honey
Fruit (fresh, frozen, dried)
Nuts
Etc.

Preparation

Put some sprouts in a bowl.
Add some or all of these: fruit, nuts, milk and a sweetener.
Mix up.

Sprout Fried Rice

Ingredients

Serves 2

1 cup white rice (basmati is best)
2/3 cup coconut milk
1 1/3 cups water
2 Tbs. oil (corn, peanut, or veg.)
1 Tbs. soy sauce
1/4 tsp. sugar
8-16 oz. Sprouted Beans

Preparation

Combine the rice with the water and coconut milk. Bring to a boil. Reduce heat and simmer for 20 minutes or until rice is done.
Heat a skillet or wok over high heat for 1 minute, add oil and heat until smoking. Toss in Sprouted Beans and stirfry for 1-2 minutes, add rice,
soy sauce and sugar and continue stirfrying for 2-3 minutes.

Serve

Remove from heat and eat!