Orange and Alfalfa Sprout Salad Orange and Alfalfa Sprout Salad 1 small avocado peeled & sliced 1 cups orange sections 2 cups alfalfa sprouts Spicy Dressing (see below) In serving bowl combine sprouts, oranges and avocado. Toss with the dressing just prior to serving. Serves 4. SPICY DRESSING: Mix or shake until well blended 1/3 cup oil, 2 tablespoons lemon juice, 2 tablespoons pickle relish, 1 large clove garlic, minced and 1/2 teaspoon each sugar and salt.

Optimum Domestic Processing and Cooking Methods for Reducing the Polyphenolic Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas. Nutr Health 2000;13(4):227-34 Duhan A, Khetarpaul N, Bishnoi S. Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar, India. Four high yielding and early maturing cultivars of pigeon pea (Cajanus cajan) namely UPAS-120, ICPL-87, ICPL-151 and, especially, Manak, contained significant amounts of polyphenols (1075 to 1328 mg/100g), which may limit their utilization. The effectiveness of soaking (6, 12 and 18 h, 30 degrees C), soaking and dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h, 30 degrees C) in reducing the levels of polyphenols was investigated. A decrease in the polyphenolic contents varying from 4 to 26 percent in different pigeon pea cultivar was achieved. Pressure cooking of soaked-dehulled seeds was found to be the most effective method, followed by sprouting for 48 h, ordinary cooking of soaked-dehulled seeds, and pressure cooking of soaked whole seeds followed by sprouting for 36 h.

Cooking with Sprouts Recipes Sprouts are very versatile.  In general, the green sprouts (alfalfa, clover, broccoli, onion, and radish are examples) will go anywhere lettuce would go.  All of the green sprouts are fairly interchangeable but with different flavors. Bean sprouts cook up better than green sprouts.   20 Great Ways to Serve Sprouts Add to tossed salads (All types of sprouts) Use in coleslaw (Alfalfa, broccoli, cabbage, clover, radish) Try in potato salad (mung bean, lentil) Try in wraps and roll-ups (alfalfa, sunflower, radish) Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil) Blend into fruit shakes or juices (cabbage, mung bean, lentil) Blend with vegetable juices (cabbage, mung bean, lentil) Replace celery in sandwich spreads (lentil, radish) Chop and Mix with soft cheeses for a dip (green sprouts, mung bean, radish) Grind up and use in sandwich spreads (lentil, radish) Top grilled cheese sandwiches after grilling (alfalfa, clover) Stir into soups or stews when serving (mung bean, lentil) Mix into pancake or waffle batter (buckwheat) Eat them