Asian Noodle Salad

I love this Salad! I shared it with my mom and she ate it for 3 meals! We both love this salad! I am going to bring this to our Easter Lunch! My friend, Shelly gave me this recipe. I love how every ingredient is extremely healthy and how all the flavors mesh together perfectly. Make sure you use an extra big bowl because it makes a ton. You can always half the recipe too. If you want to impress people, make this salad!

1 package whole wheat linguine noodles, cooked, rinsed, and cooled
1/2 head sliced napa cabbage
1/2 head sliced purple cabbage
1/2 bag baby spinach
1 red bell pepper, sliced thinly
1 yellow bell pepper, sliced thinly
1 bag bean sprouts ( I made my own)
Chopped cilantro up to one bunch to taste
3 whole scallions
3 whole cucumbers, peeled and sliced
1 can whole cashews about 10 oz
Grated carrots
1/2 package frozen chicken strips (1/2 lb)

Dressing:
1 whole lime, juiced
1/2 C olive oil
1/2 C soy sauce
2-3 TBSP coconut oil
1/3 C Agave or brown sugar
3 TBSP ground or grated ginger
2 cloves garlic, chopped or minced
chopped cilantro to taste

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad before serving. Dressing will keep for up to 3 days in the fridge. Serves 12.

How to make bean sprouts

Some of the Benefits of Sprouting:

1. Sprouting multiplies Vitamins and minerals (as compared to just eating the vegetable or grain)

2. Biogenetic- alive energy (helps with digestion and gives you energy)

3. Gives body a rest

4. Uses enzymes for healing (catalyzes hormones in the body to work like they should)

5. Highest quality protein (plant)

6. Lowers the toxicity in the blood (caused by illness)

7. Antioxidants (cleansing)

8. Low Calories for high nutrition (great for weight loss)

9. Easy to Store and Grow

Try sprouting these beans:

Beans	Benefits
LENTILES (only green, red won’t sprout)	Fiber and Protein
ADZUKI, (red)	Regulates estrogen
MUNG (sm. Green)	Molybdenum helps liver
GREEN PEAS	Regulates Blood Sugar

Sprouting Instructions for beans:

Keys: air circulation, defused light, rinsing, draining

1. Measure ½ C grain or beans in a wide mouth mason jar and cover with a mesh lid

2. Wash: Cover with room temperature water, shake, and dump out the water

3. Soak: Add 2 C water and let it soak for 8-12 hours

4. Rinse: Pour off water (can save to water plants) , add more water, shake, and dump out the water

5. Set the jar at a 45 degree angle

6. Rinse again by adding water and pouring it off every 8-12 hours (morning and night)

7. Sprouts should be ready in about 3 days. The roots will be about 1/4 inch long

8. Dry with paper towel and store in the refrigerator up to a week

Cabbage and Carrot Salad

Salad:

2 C. grated purple cabbage

2 C. grated green cabbage

2 C. grated carrots

1 C Bean Sprouts

Dressing:

½ C. Apple Cidar Vinegar

1 T agave or other sweetener of choice

1 T water

1 C Olive Oil

1 T orange juice

1 Packet of Good Seasonings Italian Dressing Mix

Mix together salad and dressing separately. Pour the dressing over the salad to coat.