Ingredients

Let’s Cook!

• 1
  Sprout your weekly dry mung beans in mason jar till fully grown, or buy fresh at the farmers market. Rinse well.
  
• 2
  Rinse pineapple, lime, frozen cooked and peeled shrimp under cold water. Drain.
  
• 3
  Quarter and peel thick slice of pineapple, press quarters in citrus press, yields 4 Tbs pineapple juice per slice. Press Mozambi lime. Yields 1 Tbs lime juice.
  
• 4
  Make sweet sour salad dressing from pineapple juice, lime juice, olive oil, minced garlic, slivered ginger and farm made buttermilk dressing. Taste. Let flavors mingle 5 minutes. Buttermilk will curdle and develop mild mascarpone cheese flavor. Taste again.
  
• 5
  Chop sliced, peeled, quartered and pressed pineapple slice in food processor with lime peel, toss with thinly sliced bell pepper rings, jalapeno pepper rings, green onions and sprouted beans.
  
• 6
  Mix shrimp with salad ingredients and salad dressing in hawaiian wood salad bowls. Let flavors mingle. Serve over optional cold rice: Bring basmati rice to boil with sesame oil, turmeric and salt, stir once, cover, rest an hour, cool in fridge, add if desired. Enjoy.