Steamed pumpkin over a crunchy bean sprout, bok choy and cabbage salad with a sesame mustard soy dressing.
Mung Bean Sprouts are gentle on the digestive system and a good source of plant-based protein, vitamins & minerals.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Vitamin C rich foods help support a healthy immune system. Vitamin C is necessary for cellular tissue growth, development and repair.
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
✓ adds to shopping list
Pumpkin & Bean Sprout Salad with Sesame Soy Mustard Dressing
RINSE and soak bean sprouts in cold or even iced water to crisp them while you cut the rest of the vegetables. This is optional but worth it.
DRAIN bean sprouts; give them a good shake; you can do this in a towel or gently spin them in a salad spinner to dry them.
WASH all the salad vegetables and herbs and thinly slice.
MIX all salad ingredients in a bowl.
PUMPKIN | squash, cut ½, scoop out seeds, peel + dice 2.5cm / 1″ cubes.
STEAM 6 mins or until fork-tender.
DRESSING – shake or mix all ingredients.
SERVE plate salad, top with steamed pumpkin and drizzle with dressing. Serve garnished with mint, cilantro or any other herb you like.
Low FODMAP + IBS maximum per serving ⅔ cup bean sprouts, 4 pods snap or snow peas, 1 cup bok choy,
*BEAN SPROUTS ARE MUNG BEANS sprouted; they are nutrient-dense and gentle on the digestive system.
VEGETABLE SWAPS | ADD – carrots, salad turnips, radishes, cucumber, kohlrabi, lettuces, cabbage, radicchio, fennel, snap peas, beans, snow peas, peppers.