Remember last week I told you about a mung bean project our Bible study class was working on? Well, mine turned out successful, and even edible!! This is what we did:

1. Choose organic, dried mung beans (found at most healthfood stores) and rinse and drain them well before soaking.

2. Take a wide-mouthed mason jar and place a 1/4 cup of mung beans in the bottom of a clean

jar. Cover the mouth of the jar with cheese cloth and a rubber band. (mung beans will at

least double in size during sprouting)

3. Cover the beans with water and allow them to soak in the water overnight, or for 8-12 hours.

4. Then rinse them well.

5. Return beans to the jar and let them set in a cool, semi-lit place while the beans sprout.

6. Rinse and drain the beans well every 8 hours or so (I rinsed mine in the morning, right

before dinner, and then if I remembered before I went to bed and mine grew just fine)

and then return them to the jar. (I actually rinsed mine in the jar by removing the

cheese cloth, filling the jar with water, then replacing the cheese cloth and then draining

the water off through the cheese cloth)

7. Your sprouts will grow very rapidly. You can stop sprouting after 2 days when the tails

are about 1/4 to 1/2 inch long, or keep them growing up to 4 days for large, plump sprouts.

8. Finish sprouting by giving your beans a final rinse and then placing them in the refrigerator

with the actual mason jar lid over the top of the jar.

9. Sprouts should last 2-6 weeks. However, it will depend on the length of sprouting and

amount of moisture on the beans when you placed them in the refrigerator.

Here are pictures of mine:

Day 1

Day 2

Day 3

Last night we made Egg Foo Young with our sprouts. Here is the recipe I used:

Egg Foo Young

2c. Mung Bean Sprouts

10 eggs

1 c. deli ham cut up in pieces (lunch meat ham)

1/2 t. soy sauce

1/8 t. pepper

1/2 c. chopped green onions

canola oil

(peanut oil recommded but mine turned out just fine using canola)

red and green sweet pepper (optional)

Rinse and drain bean sprouts thoroughly. Using an electric mixer, beat eggs for 1 minute. Combine eggs with bean sprouts, chopped ham, soy sauce, pepper and green onions. In a small non-stick or cast iron skillet, heat 1/2 teaspoon peanut oil on high heat for 2 minutes; reduce heat to medium. Pour 1/2 cup egg mixture into hot skillet. Cook quickly until set and browned around edges. Turn and brown on other side. Stack on a hot plate and cover until all of the egg mixture has been cooked. Serve with steamed rice. Garnish with sliced green onions and red and green sweet peppers, if desired. (I sauted by onions and peppers before I cooked my egg mixture and actually put them in the eggs rather than using them as a garnish, it was Yummy!)

We ate ours with steamed brown rice and broccoli, YUUUUMMMY!!!

I found some information about the nutritional value of mung beans and wanted to share this information with you also:

Used extensively in Asian cuisine, bean sprouts are not often considered by the public as a nutritional element. However, bean sprouts, or rather Mung Bean Sprouts, as they are properly called, contain pure forms of vitamins A, B, C, and E, in addition to an assortment of minerals including Calcium, Iron, and Potassium.Thanks to this vitamin & mineral two-fisted punch of nutrition, bean sprouts are gaining popularity as a health food, turning up in everything from salads to soups or just as a healthy snack. Available fresh all year round, their delightful crunch and mild flavor make for an enjoyable snack experience, and are a welcome addition to many meals as an accompaniment or ingredient. It should be taken into consideration that the actual nutritional content is not sufficient as a total source of vitamins and minerals for the day; rather, they should be used in addition to other healthy, nutritious foods, and as a substitute for other less wholesome foods, such as rice and pasta.

Produced from mung beans, the sprouts are free of cholesterol, and are ideal for anyone counting calories. One cup of mung bean sprouts contains only approximately 30 calories, 3 grams of protein, only 6 carbohydrates, and only .2 grams of fat. Sprouts also contain a high source of fiber, are easily digestible and contain a high concentration of enzymes facilitating the digestive process.

A health advisory was issued for raw sprouts some years ago regarding the risk of food-borne illnesses. The reasoning was that sprouts are usually grown in a warm environment, ideal for the growth of bacteria. Cooking the sprouts will destroy this harmful bacteria. Washing and chilling raw sprouts will also reduce the risk of harmful bacteria.

The sprouts can be purchased canned, but for better quality and a superior flavor and crispness, then look for fresh bean sprouts in the produce aisle of your supermarket. They will stay fresh in the refrigerator for almost a week, but only maintain maximum freshness for about 3-4 days, and then will start to grow slimy and decay. Keeping them packed loosely will help to preserve their freshness. Look for sprouts that appear to have moist roots and a white color. They should be crisp, and are usually washed free of seed coats, but not always.

Exquisite in stir-fries, use them to replace noodles and rice, and add an assortment of herbs and spices such as ginger and garlic for an extra shopping list of various vitamins and health benefits.

Some cultures also use the mung beans for creative dessert uses. Other ideas include using sprouts in coleslaw, wraps, and omelets.

It is easy to grow your own sprouts; there is a wealth of information and products available on the internet to help you maintain a fun and healthy sprout garden on your windowsill. In addition, it makes a great project for children!

A couple of Thursdays ago, I went to the Apples of Gold Bible study, my friend Heather was the "Cook of the Week". She had a recipe for wraps that she shared with us. Now, I have seen wraps at restaurants, but I had never had one. I just wasn't sure if I would like the combination of the taste of a tortilla with all that stuff that should be on sandwich bread. Needless to say, the mystery was over on this particular day, and this girl is hooked!! Thank you, Heather!!!!

When Heather made the wraps, she used a low carb, whole wheat tortilla and then we put spicy brown mustard on the tortilla, just regular old turkey deli meat, lettuce, shredded cheese and tomatoes. These were great!!! We also had raw carrots with dill dip, Waldorph salad, and a to die for strawberry ice cream pie for dessert. WOW!!!

This was all so good, I decided to try it with my Monday night Bible study gals. We take a break in the summer from our regular Monday night Bible study routine, because our families are so active it is hard to get even half of us there on a Monday night during the summer. Anyway, we usually get together once a month during the summer for lunch, to swim, etc. So, last Friday, I decided that I would invite everyone over for lunch and try the wraps with them. They were a hit with these gals as well!!!

We made our wraps just a little different. I gave them the choice of whole wheat or white tortillas and spicy brown mustard, mayo or ranch dressing. There was whole smorgesboard of fixings for the inside. We stuck with the deli turkey meat, but then there were three different types of shredded cheeses. There were little green onions sliced, olives, whole canned black beans, grape tomatoes, and raw spinach leaves or shredded lettuce. Then we had chips with homemade salsa that Ro brought, and Brenda brought a raw veggie tray with cucumber dip. Drink choice was water, Dr. Pepper, Diet Pepsi, or Crystal Light Green Tea with Mango and Peach.

Then I encouraged the girls to save room for the awesome strawberry ice cream pie!!! We had this with iced coffee.

It was a great afternoon of food and fellowship!!! Can't wait for our next time together!!!

Heather's Strawberry Ice Cream Pie

1 already prepared graham cracker pie crust

(or make your own as it is a lot cheaper for this recipe)

1 1/2 quarts Dillons Signature Mark Strawberry Ice Cream

(or your favorite ice cream with real fruit chunks)

1 cup Cool-Whip

3/4 cup chocolate chips

3/4 cup chopped peacans (or your choice of nuts)

about 8 graham crackers crunched up

(they should be in chunks about the size of nickels)

Allow ice cream to get soft and stir in all the rest of the ingredients. Then spread into

the already prepared graham cracker pie crust and place back into freezer overnight.

take ice cream pie out of freezer about 15 minutes before serving, this will allow for

easier slicing. ENJOY!!!

I have to tell you a story about making your own graham cracker pie crust. Our family has been feeling the economic crunch for quite sometime, and I have been trying to cut back in some areas. I guess Musician is starting to get the picture and so, being the wise Senior in high school that she has become!!!! She informed me when we were shopping for all the ingredients for the ice cream pie the other night, "Mom, don't buy the already prepared pie crust because your going to end up spending more. You have to buy graham crackers anyway to put into the ice cream and then they'll end up going bad in the pantry because no one will finish eating them. Just make your own pie crust, it will be better anyway!!" See how wise she is?!?!?!?

Here is the recipe for the homemade graham cracker crust. This was enough to fill my Pampered Chef stone pie pan. For those of you that aren't familiar this is about a 10 inch round by 3 inch deep pie pan. So, Musician was right, I would have just got a little scrawny already prepared pie crust that wouldn't have held all my ingredients. As it went, my stone pie pan held all the ice cream ingredients, less 2 cups. I took 2 cups of the mixture and just froze them out of the shell. In little one cup dessert dishes. Okay, sorry, back to the graham cracker crust recipe:

18 graham cracker squares crushed fine (I put in a gallon freezer bag and run a rolling pin back

fourth until they are crushed fine.)

1/3 cup sugar

6 T. melted butter

Mix all these ingredients together, press into your pie pan on the bottom and up the sides. Bake in a 400 degree oven for 10 minutes. Allow to cool completely, then fill.

Last summer I made a pizza for our Women's Bible Study called Amazing Greek Pizza. This was a veggie pizza, and I had shared with them a homemade pizza sauce and homemade whole wheat pizza dough as well.

This past Monday it was around 90 degrees outside, and we still hadn't/haven't turned on our AC. However, I was making pizza crust for another occassion and decided to make pizza for us that evening too. Although, I did not want to turn on the oven, thus heating the house up even more. We talked about cooking it on one of the smaller stones and baking it in the roaster. This would have bascially made for personal pan pizzas, not a large one. Then I started thinking, I had heard of restaurants making their pizzas on stones in brick ovens. So, why couldn't I do the same thing but cook it on our grill!!
So I did! And everyone thought it edible, enjoyable, and WOW! They want to make our pizzas that way from now on.

You make your pizza just like you would if you were putting it in the oven. Spray your cooking stone well with cooking spray before rolling out your dough. Then cook directly on the grate of the grill, in a 300 degree grill for 20 minutes.

(Recipe for pizza dough and sauce can be found in my June 13, 2008 archieve)

Bon Appetite!!!

Amazing Greek Pizza

Toppings Placed on Pizza in this order after spreading your sauce over the whole wheat pizza dough:

Just a little sprinkle of mozzarella cheese

1 - 4 oz. container Feta Cheese w/ Sundried

Tomatoes

Broccoli chopped finely

(I use Pampered Chef food chopper then

I can chop some of the stalk as well - see

below for more about broccoli)

raw spinach leaves chopped finely, red bell peppers chopped, black olives sliced, green onions chopped finely, fresh mushrooms sliced, (whatever else you would like), then finish off with mozzarella cheese.

Nutritional Value of Broccoli
The nutritional value of broccoli has garnered the spotlight in recent years. Broccoli, after extensive scientific research, is now viewed as one of the top powerhouses when it comes to nutrient density and benefits.
The health benefits of broccoli are beginning to reveal that this cruciferous vegetable may even be more potent than its advocates had ever realized.
But before we discuss healthy broccoli and its benefits, let's take a look at a bit of the history of this vegetable.
Although broccoli has been grown since the time of the Roman Empire, it wasn't until the 16th century that in became popular in France and then spread throughout the rest of Europe.
Amazingly, it wasn't until the 20th century that an Italian family brought some shipments to Boston that it started to gain popularity in the United States. Today, of course, we all know that broccoli is used widely in many dishes across numerous cultures.
Healthy BroccoliThe nutritional value of broccoli starts with it being jam-packed with vitamins and minerals.
On the vitamin side, it contains Vitamins B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic acid), B6, B9 (Folate), Vitamin C and A.
When it comes to minerals, healthy broccoli contains: calcium, iron, magnesium, phosphorus, potassium, and zinc.
These vitamins and minerals aren't just found in tiny trace amounts either. For example, did you know that ounce for ounce, broccoli actually contains more Vitamin C than many citrus fruits? Or that it has more calcium than an entire glass of milk? Or that it's an even richer source of fiber than whole wheat bread?
As good as this news is, it gets even better. The real potent nutritional value of broccoli lies in substances called isothiocyanates. Don't let the name scare you.
Isothiocyanates are a class of very potent anti-carcinogens. Meaning, they fight and help prevent cancer.
Specifically, tests have shown that broccoli's anti-cancer compounds greatly protected mice from stomach cancer. Although you don't hear about stomach cancer much per se, it is actually the second most common form of cancer.
Studies conducted at the prestigious John Hopkins University showed that broccoli contains compounds that trigger the body to produce a substance (sulforaphane) that, in turn, manufactures enzymes that are powerful cancer fighters.