Super recipes for immune: legumes

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Super recipes for immune: legumes
SUPER RECIPES FOR IMMUNE: LEGUMES
MIXED SPROUTS AND RAISINS
Sprouted beans and peas are tasty, high in vitamin C, and add crunch to your foods. Buy mixed sprouts (or sprout your own), including mung bean sprouts, azuki bean sprouts, lentil sprouts, pea sprouts and radish sprouts.
Fill a small bowl with the mixed sprouts. Add raisins to taste. Sprinkle with sunflower seeds or chopped peanuts or almonds. Eat and enjoy. My son Barry likes to eat mixed sprouts and raisins with a small slice of low-fat mozzarella cheese and a piece of whole-wheat bread.
MIXED BEANS
Mixed beans, with or without lentils, can be eaten by themselves or as part of a meal. My wife Hannah always keeps a big pot of six or seven kinds of cooked beans in the refrigerator, ready to be heated or eaten cold as part of a salad.
How long it takes beans to cook depends on whether, and how long, you presoak them. To presoak beans, rinse them, and then place in a pot with about three times as much water as beans. Let stand for several hours. When my wife cooks beans, she puts them in a pot with three cups of water for every cup of beans. She puts the slower-cooking beans in first, adding the quicker-cooking ones a little later. The water is brought to a boil, the beans are added, covered, and left to simmer over a low heat. She checks the water occasionally, adding more if necessary.
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