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M-J’s Nutritious Luncheon Pancakes Made with Magical Mung Beans

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M-J’s High-Protein Mung Bean Pancakes, Filled with Strained Yoghurt (“Labneh”)

My husband Jacques likens this dish to blini with caviar and sour cream. To some, that’s quite an endorsement (I’ve resisted caviar all my life, with every fiber of my being).

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I call mung beans “magical” because they are full of life, often sprouting while being boiled.

M-J’s HIGH-PROTEIN MUNG BEAN PANCAKES

To my pot of cooked mung beans (one cup dry beans, three cups water) I add chia seeds (while beans are still hot, to make them soft), yogurt whey*, whole oat flour (I grind my own), ground flax, hemp protein powder, a couple of raw eggs, and a little self-rising flour. I keep the batter pretty thin, adding more liquid whey or water when required. Ingredients are pictured below, but I don’t use measurements. ~M-J

Read Dr. Axe’s information on the Mung Bean Nutritional Powerhouse.

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Save the Whey from Yogurt

I save liquid whey from the yogurt-straining process, and mix a little nonfat dry milk with it in a blender-bottle. I refrigerate the stuff to use in smoothies or pancake batter~M-J

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M-J’s High-Protein Pancakes: You Can See the Mung Beans in the Batter

Make yogurt whey* to use as liquid for pancake batter by straining your yogurt to make it thicker. Pour the liquid (whey) that has been removed from your yogurt into a jar for use in smoothies and pancake batter. Then use the resultant “Greek yogurt” to spread onto the pancakes. After spreading this on my mung bean pancakes, I roll them to create a delicious, health-promoting luncheon dish.

*See my jar of whey in the following picture:

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I use Karoun Plain Yogurt from California to make “Greek yogurt”, or labneh, and yogurt cheese. It is truly all-natural and makes all other American yogurt brands look weak. ©M-J de Mesterton 2018
Frozen High-Protein Pancakes
M-J’s Original Recipe High-Protein Pancakes are Cooked in Bulk, Cooled, Stacked and Separated with Pieces of Waxed Paper, then Frozen for Easy Meal Preparation
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M-J’s Original Recipe High-Protein Mung Bean Pancakes are Easy to Reheat, Fill and Roll
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Salad Served in Stunning Style

SIMPLE SALAD in an ELEGANT BOWL
Elegant Salad
A simple salad is served in an elegant antique Noritake bowl.
Photo ©Copyright Jeanne “M-J” de Mesterton

Beneficial Salad Tastes Better in a Beautiful Bowl

Napa cabbage, orange peppers, cayenne pepper and feta cheese are served in an antique Noritake bowl made by Baron Morimura in Japan in the early 20th century. Napa cabbage has a finer leaf than regular cabbage, but I think it needs to be softened considerably by marinating for several hours in vinegar and oil. The marinating process can be accelerated by setting your bowl of thinly-sliced Napa cabbage and marinade in a microwave oven at the defrost-setting for three minutes or slightly longer. I used white wine vinegar and olive oil for this health-promoting salad.  To this bowl of simple cabbage, I added diced sweet mini-peppers, bits of home-grown cayenne pepper, and feta cheese. There you have a cruciferous, low-calorie vegetable, a heart-healthy combination of peppers that contain vitamin C, olive oil that is good for your blood, vinegar that adjusts your body’s acidity, and a little protein from the cheese.

Serving something-not-so-special in a sumptuous style makes healthy eating less boring, don’t you think?

©Jeanne “M-J” de Mesterton

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Elegant Chicken Salad

Poached chicken in a  lettuce salad, with fresh lemon and vegetable oil dressing, ground green peppercorn and salt–how elegant and health-promoting it is. I would have made Chicken Jubilee from Beverly Barbour’s book, “Secret Recipes from Private Clubs,” but I had no tomato. I did, however, use a green pepper from my garden to replace it.  This simple chicken salad is a refreshing dish for summer luncheon.

©M-J de Mesterton