Cook’s tip: Bean sprouts are a source of vitamin C and B vitamins, and are easy to grow yourself. Rinse alfalfa or mung beans and place in a large jar. Half-fill with cold water, then cover with a piece of muslin secured with a rubber band. Leave to soak overnight, then pour off the water through the muslin. Refill the jar with fresh water, then drain and leave the jar on its side in a dark place. Repeat this process twice a day for 2 days until sprouted, then place the jar in a sunny place and continue rinsing for another day or two until the sprouts have grown to the desired size. Rinse well and discard any unsprouted beans before using.
Variation: Grated carrot can be used instead of the alfalfa sprouts. Bean sprouts are also a good option, use about 1 1⁄2 cups.
Each serving: 546 calories, 23 g fat (5 g saturated), 34.5 g protein, 44.5 g carbohydrate, 9.5 g fibre