Korean Soybean Sprout Salad (with beer)

Ok, so I like beer, and I can truly say that drinking beer is one of my favourite blissful pastimes. The only thing that is possibly blissful-er, is nibbling on a snack with beer.

And though I dig my wedges and calamaris, sometimes you just want something a bit more fresh..

But what goes with beer that's fresh? Try sukjunamul, a simple and tasty Korean invention that makes a fine use of über nutritious and curative sprouting food.

Korean Soybean Sprout Salad: Sukjunamul

Sukjunamul 1.jpg

Korean Soybean Sprout Salad (raw, refined-sugar-free, vegan, vegetarian)

Serves 2

  • 200g soybean sprouts
  • 2 tsp himalayan salt
  • 1 litre filtered water
  • A dozen or so ice cubes
  • 2 tsp black sesame seeds
  • 2 tsp chopped up spring onions
  • 1 tsp pure sesame oil

Directions

  1. Wash and clean sprouts.
  2. Pour 500cc filtered water in a pan. Add himalayan salt, stir a little then drop the soybean sprouts inside.
  3. Put pan over medium-high heat. Once it starts boiling, count ten seconds and remove from heat. Immediately drain.
  4. Separately prepare large bowl and pour the rest of the filtered water inside. Drop ice cubes in.
  5. Pour boiled bean sprouts inside the bowl and rinse until nicely chilled. Drain and remove any ice cubes that didn't melt. Wipe off remaining water from the bowl, fill it back with the bean sprouts.
  6. Prepare dressing: thinly slice spring onions, then sprinkle in along with black sesame seeds. Pour sesame oil in and mix all ingredients together. Add salt to taste.

The health benefits of soybean sprouts are so astonishing that it is even recommended in hospitals in Japan!

Not only are Soybeans a complete protein food (higher in protein content than any other bean), extremely rich in vitamins A, B, C and E, minerals and lecithin, they contain a powerful antioxidant known as genistein, which not only acts as a preventative of cancer, but an inhibitor:

Sukjunamul 2.jpg

All these benefits just from sucking on my beer and nibbling on bean sprouts.

Amazing, isn't it?

With a cup of Raw Spiced Hot Chocolate, so it begins

Welcome to our first post!

No doubt, I'm über excited about this.

Our first video post should be up as soon as I get a Mac OS upgrade - I'll be editing everything in a true DIY style, on iMovie 11. Ghetto.

In the meantime, check out these awesome pots on how to make raw spiced hot chocolate. What!? Yes..

Raw Spiced Hot Chocolate

Photo via  Choosing Raw .

Photo via Choosing Raw.

I consulted these two recipes (1, 2) and came up with my own based on ingredients I already had available at home.

Raw Spiced Hot Chocolate (raw, refined-sugar-free, gluten-free)

Serves 1

  • 1½ cup organic soy milk
  • 2 tsp raw cacao powder
  • 1½ tsp raw honey
  • ½ cup hot water
  • ½ tsp cinnamon
  • ¼ tsp cardamom 
  • a sprinkle of cayenne
Photo via  Choosing Raw .

Photo via Choosing Raw.

You can replace raw honey with any kind of honey, but in order to get all the (anti-bacterial, anti-viral, anti-fungal goodness out of it, try picking up a jar next time you're in a health food store.

Though we're really beginning to feel the first chills of Autumn in Sydney, it really isn't so bad when you have the perfect warm, chocolatey, and spicy cup of goodness.

I especially recommend adding sprinkling a little bit of cayenne in the end. Cacao & chili just goes so well together they must be distant cousins.

Stay tuned for subsequent rawsomeness!

Ryo