This month I have the honor and privledge of being back in Manual Antonio, Costa Rica cooking and nouishing the students and staff of the Epic Academy Yoga Teacher Training.
By the way if you’ve ever toyed with the idea of getting your yoga teacher’s certification then you’ve got to check out this program; there’s nothing else like it out there! Yoga training, nutrition education, pilates, myofascial release, SUP yoga and more along with the most amazing business and sales training. Seriously it doen’t get any better; and that’s why I’m here.
As I’ve promised in my social media posts I’ll be posting up the recipes here on my blog of the most loved recipes. Starting today with this one.
I cooked the chickpeas after fermenting and sprouting them in the crockpot; low and slow to preserve the nutrients and life made available by the fermenting and sprouting. Since I was doing a vegan version of this I simmered them in a vegetable broth I made ahead of time and a piece of kombu.
For how tos and whys of fermenting and sprouting click here. Eating legumes this way makes them easy to digest and the nutrients readily available; thereby negating the reasons why not to include them if you follow a paleo or other way of eating that usually doesn’t include legumes. Also too the combinations of fats, both raw and cooked proteins (if you’re not doing all raw) make this reicpe super digestible and energizing. And the best part is you can make it entirely raw, or some raw and some cooked; however you want.
So without further ado let’s dive into the yumminess!
Sprouted Chickpea Salad with Spicy Mango Dressing
3 cups fermented, sprouted chickpeas; raw or cooked (start these 2-3 days ahead; will keep refridgerated for up to 3 days raw and 5 days cooked)
1 red bell pepper; cut into matchsticks
4 carrots; spiralized or cut into matchsticks
2 cups spinach or arugula; loosely chopped
1 cup red cabbage; thinly sliced
½ cup cilantro; loosely chopped
1 large, ripe mango; pit and skin removed or 2 cups organic frozen mango defrosted
¼ cup lime juice, freshly squeezed
2 large green onions with tops
3 tablespoons extra virgin olive oil or coconut oil
¼ teaspoon chipole powder
½ teaspoon sea salt
½-1 jalapeno pepper; seeds removed
Peel the mango and add to your blender with all the other dressing ingredients. Blend on high until smooth and creamy. It should be like a smoothie consistancy. Adjust the seasonings to your taste.
Raw Version:
In a large bowl, pour dressing over uncooked fermented and sprouted garbanzo beans and let sit while you prepare the rest of the salad ingredients and for best flavor let sit overnight or all day and add the veggies about 30 minutes before you are ready to eat it.
Chop up the vegetables for the salad, add them as you go and stir to coat them evenly in the dressing; add more dressing if needed but only to the point of creamy; not too goopy.
Cooked Version:
Cook any combination or all of the veggies as you wish. I often use different combinations of leftover steamed, sauteed or roasted veggies in this recipe as well.
Both Versions:
Serve with sliced tomato, avocado, radish and lime wedges as additional toppings. Garnish with more cilantro, sprouts or microgreens, hemp, sunflower and pumpkin seeds, or whatever combination of fermented and sprouted nuts and seeds you have ready to go.
You can also serve it with both raw or steamed or roasted cauliflower rice.
Enjoy! I would love to hear how this turns out for you so please do share in the comments.
Live Vibrantly!
ps. Curious to know more about how to get the most nutrients from your food and make the best choices? Then I invite you to check out my book: “Live Vibrantly! 10 Steps to Maintain Youthfulness, Increase Energy and Restore Your Health”. Go here for more information and how to get your free bonuses.
