fit for two tv

Marta shows you how easy it is to grow fresh and living mung beans at home!

Marta talks about the top 10 reasons to sprout.

Marta shares how to soak and cook dry legumes for maximum nutrient absorption and digestibility.

A Guide for Cooking Times for Dry Legumes:

LEGUME (1 cup) : Adzuki beans | WATER (cups): 3 | TIME (hours): 1 – 1½
LEGUME (1 cup) : Anasazi beans | WATER (cups): 3 | TIME (hours): 1
LEGUME (1 cup) : Black turtle beans | WATER (cups): 3 | TIME (hours): 1½ - 2
LEGUME (1 cup) : Black-eyed peas | WATER (cups): 3 | TIME (hours): 1½
LEGUME (1 cup) : Chickpeas | WATER (cups): 4 | TIME (hours): 2½ - 3
LEGUME (1 cup) : Kidney beans | WATER (cups): 3 | TIME (hours): 1½ - 2

Marta makes a delicious vegan strawberry cheesecake (recipe inspired by Jae Steele - "Ripe From Around Here".

To check out the past episode we did with Jae, click here:

http://bit.ly/PinkLemonade

Recipe for the "Cheese" Cake:

Crust:
- 1 cup Raw Pecans
- 1 cup Walnuts
- ¼ tsp Ground Sea Salt
Blend in a food processor to a "crumb-like" consistency
- Add ¼ cup Dates (pits removed). You may want to soak dates in water for 10-20 minutes to make for easier blending.
Blend until it becomes a sticky mixture.

Brock prepares an easy and delicious raw recipe from Raw Vegan Chef Doug McNish.

Links mentioned:
http://dougmcnish.com
http://worldkitchen.com
http://upayanaturals.com

Directions:
Combine the following ingredients in a bowl and mix well.
- ¾ cup ground flax seeds
- 1 Tbsp Extra Hot Chilli Powder
- 1 tsp paprika
- 1 tsp cumin
Spread the "breading" mixture on a large plate.
Take 2 Avocados and slice each into 8 equal-sized pieces.
Roll each piece in the "breading" mixture and place on a dehydrator sheet.
Dehydrate at 105 F for 5-6 hours and serve with your favourite dip!