Sprouted Mung Bean Salad

Using my super-simple sprouter from Park + Vine, we had some mung beans that were sprouted and ready to eat.  This super simple salad came together really easily from ingredients on hand.

Several cups of sprouted mung beans
1 c fresh parsley,  finely chopped
Lemon vinaigrette
  3:1 lemon juice and olive oil

Toss together and serve promptly or within a day or so.  It stores well and would probably pair well with a mescalin salad, from the garden, of course! :)

Lemon Chia pancakes

2 c almond milk
1/3 c chia
1/2 c lemon juice (more or less)
2 eggs, beaten
2 tbsp butter, melted

2 c flour
1 tsp baking powder
1/2 tsp baking soda

Combine almond milk (or liquid alternative, soy milk, buttermilk) and chia.  Let set for a few minutes to allow the chia to pudding.  Add the remaining wet ingredients.  Sift in dry ingredients.  Drop onto hot skillet to cook.  Because of the thickness of the batter, the pancakes will not bubble when they are ready to be flipped.  They took about 3-4 minutes per side on medium heat.

The original recipe called for zest, which may make the pancakes more bitter; you can add as much of that as you want that if you have it.