I would say that fresh sprouts are the most convenient food item to work with. In roughly a couple of days, you’ll turn seeds of many varieties into a fresh protein-rich ingredient. Sprouts are extremely high protein, ideal for vegans. Sprouts cost very little and can be added to salads and soups as a garnish or protein source. They just need to be dressed with a nice vinaigrette or mixed in with other fresh salad items.
This is one of my favourites:
One grated fennel bulb (grated with a very fine knife or mandolin), cherry tomatoes and mixed fresh sprouts. It takes about 5 minutes to prepare. I usually like this salad with a simple dill, lemon & olive oil dressing, you find it in Salad Dressings. Fennel has been used medicinally for centuries in Europe at least. Containing vitamins A and C (powerful antioxidants that protect your body from the unstable molecules free radicals). It’s known as cleansing food, because of it’s soothing effect on digestion. Sprouts are easily assimilable and digestible sources of protein (amino acids). Cherry tomatoes are sweeter and their skins are silicon-rich (if lemon juice is added, eating silicon-rich foods can enhance appearance of the hair and nails over time). So all in all, this is a surprisingly balanced and satiating salad, despite appearances.
The variety of sprouts available these days is impressive; I’ve seen beetroot, lentil, alfalfa, mung bean (everywhere in supermarkets in China), red cabbage and mustard seed (my favourite). As I said, the cost and effort involved is minimal, and nutritionally, they offer a lot of bang for your buck, so I can’t rave about them enough.
See Fresh Sprouts for details on how to sprout and download the free resource Sprouting Times for an easy to use quick guide.