BM #113 : Week 2, Day 2
Theme : Protein rich recipes

I used to be a big fan of sprouts salad in my twenties. If I didn’t have time to make sprouts from scratch, I used to pick up readymade packets from the supermarket just to make these salads. My recipe was simple – add some tomatoes, maybe onions and a green chili to the sprouts. Season with salt and then add the most important thing- lemon juice! It was the pairing of lemon juice with sprouts that I liked the most.

All that changed when I got pregnant. Unfortunately for me, I didn’t just have morning sickness. Instead, I had morning/ afternoon/ night sickness and it continued until the minute I delivered my son. I used to throw up multiple times a day and naturally my food habits changed a lot during those months. Apple became a favorite because it was the one and only food item that wouldn’t cause vomiting. It was tough in the initial months, later I figured out that it doesn’t matter what I eat, I am going to throw up anyway. So it was all fine.

The sprout salad was one of things that I gave up during my pregnancy. It took me more than a decade to give it another chance. It’s great that I am able to enjoy it now :-).

Serves 2

Ingredients:

• 1 cup sprouts
• 1/2 big tomato, seeded and chopped
• 1/2 small onion, chopped
• 1 small green chili, minced- optional
• Salt as needed
• Lemon juice as needed (I start with about 1/2 of a big lemon)

Method:

1. In a bowl, add everything. Mix gently and taste test. Add more salt and lemon juice if needed. I like this with a lot of lemon juice.

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