Pineapple is so
refreshing. I love it in salads any time. In our
place I always have to make extra when I do Pineapple Pasta
Salad. Our daughter loves to take leftovers with her for
lunch the next day. Try to include sprouted seeds/beans in
your diet at
least once a week. They are incredibly full of nutrients.
They are a real power food. And if you grow them yourself
you can be assured of 100 % freshness. They cost virtually
nothing if you grow them yourself too.
Because I always make
extra, this recipe will suit 8 people.
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To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients
3 cups uncooked pasta, such as small
shells
1 teaspoon salt
1 big handful bean sprouts
1 tin (440 gm) unsweetened pineapple pieces
1 cup cooked peas
1/2 large red capsicum diced small
4 spring onions, sliced finely
1 tablespoon sweet chilli sauce
1/2 cup mayonnaise
2 tablespoons pineapple juice
Salt and pepper if liked.
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Method:
Cook pasta in a large pot of water, using the
teaspoon of salt. If you use small shells this will take
about 14 - 15 minutes. Drain and cool.
Drain the pineapple pieces but reserve 2
tablespoons juice.
In a small bowl mix the 2 tablespoons juice,
sweet chilli sauce, mayonnaise, salt and pepper.
Combine the cooled pasta with the bean
sprouts, pineapple pieces, peas, capsicum and spring onions.
Add the liquid ingredients. Thoroughly but gently mix the
sauce through the salad.
Serves 8
Notes:
If you don't have bean
sprouts you could use grated carrot. Diced red onion
could be used in lieu of spring onions.
Food Facts:
Many seeds, pulses and grains can be sprouted
to create a nutritious food that can be eaten in
salads or added at the last minute to cooked
foods such as stir fries. Sprouted seeds
contain vastly more vitamins than non-sprouted
seeds. This is especially so for vitamins B and
C. Seeds can very easily be sprouted at home
with very little equipment needed. A handful of
seeds can be placed in a large jar with water.
The water is rinsed around the seeds and then
tipped out. A piece of muslin can be held tight
over the mouth of the jar to retain the seeds
yet allow the water to drain out. The watering
and draining process should be repeated 2 - 3
times per day. Depending on the seeds used you
can have edible sprouts in 3 - 4 days. When the
sprouts have matured they should be removed from
the jar and placed in a sealed container in the
refrigerator.
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