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- Side One - Cut Out Below -
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Bowl O' Beans

Start with a ceramic (sturdy) bowl.

  • Place a shplap of refried beans in the bowl (make sure they do not contain any lard) - my shplap was about 3/4 cup
  • Make a healthy splash of red wine vinegar - my splash was about 2 Tbsp.
  • Add a pinch of fresh rosemary - I cut off about 2 inches of one stalk and used those leaves from the plant that I bring inside for the winter
  • Add a handful of sprouted lentils - I used ~3/4 cup
  • Add another handful of sprouted mung beans - I used ~3/4 cup
  • Add olive or grape seed oil 2 turns - I added ~1 Tbsp.

Directions:

  • Mix well
  • Place bowl on plate and fill up sides with blue chips
  • For added zip and phytochemicals, try sprinkling some cut up green onions or watercress over all before eating

- Side Two- Cut Out Below -
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Bowl O' Beans(cont.)

The recipe does not need these additions for taste but just to kick it up a notch from ultra-healthy to ultra-ultra-healthy.

This makes one serving as a main dish. A couple of people could easily share it as a side dish or appetizer. I served this for myself with a very large green salad and a good beer for a delicious and easy Friday night supper.

Special Note:
It is easy to sprout lentils and mung beans but takes several days of attention. The lentils can be purchased at any grocery store but mung beans probably need to be found at a natural food store or an Asian grocery store.