Fancy Meal with Sprouts

Boil the sprouts for one minute, then leave on the plates to cool down
Chop half of the lettuce into thin slices and place in ice water to keep the crispiness
After the sprouts are cooled down, season the sprouts with one spoon of apple vinegar, sesame oil and mirin each
Heat the frying pan and pour in sesame oil, fry the pork on both sides, season with salt and pepper
Plate the lettuce and the sprouts, then place the pork on top and sprinle some spring onions
Drizzle some yuzu vinegar to enhance the flavors

1. 1/2 cup raw cashews

2. 1/4 cup sun-dried tomatoes (not oil-packed)

3. 4 large fresh chopped tomatoes

4. 350ml of water

5. 2 cups of mung bean sprouts

6. 1 peeled garlic clove

7. Seasonings (1tsp of sea salt, 3/4tsp paprika, 1/2 tsp garlic powder, 1/2 cup packed fresh Thai/Italian Basil leaves)

8. Fresh lime juice

Place the cashews in a small bowl and add hot (not boiling) water to cover. Place the sun-dried tomatoes in a separate bowl and add hot (not booiling) water to cover. Leave the cashews and sun-died tomatoes to soak until softened for about 2 hours, then Drain.
In a high-speed blender, combine the fresh tomatoes, water, mung bean sprouts, garlic, lime juice, salt, paprika and garlic powder in that order and blend, starting on low speed and working your way up to high until silky smooth for 3-4 minutes, adding more water if the soup is too thick.
Taste and add more salt or lime juice if needed. Add the basil and pulse until combined. Serve immediately.

1. 2 cups sprouted quinoa, patted dry with a paper towel if damp

2. 2 large tomatoes, seeded and diced

3. 3 tablespoons fresh lemon juice

4. 1/2 tsp ground coriander

5. Seasonings (1/2 tsp sea salt, 1/2 tsp grounded pepper, 3 tablespoons of olive oil)

6. 1 large cucumber, seeded and chopped

7. 1 cup chopped fresh flat-leaf parsley

8. 2 scallions with white and green parts thinly sliced.

9. Romaine lettuce leaves

In a large bowl, combine the sprouted quinoa, tomatoes, 2 tablespoons of the lemon juice, coriander, and 1/4 tsp of the salt.
Let stand for 30 mintues, then add the cucumber, parsley, mint, and scallions. Add the remaining 1/4 tsp salt and pepper, the remaining 1 tablespoon lemon juice, and the oil.
Top with lettuce.