(Recipe from “Flavors First: An Indian Chef’s Culinary Journey” by Vikas Khanna)
Soybean sprouts are garnering increasing attention as a modern vegetable that not only taste delicious, but are also highly nutritious. In this recipe the sturdy, crunchy sprouts are combined with the Fuyu variety of persimmons which have exceptional flavor when ripe.
The bright orange fruit is the national fruit of Japan and contains no fat and has a high content of fibers, vitamins A and C, and natural sugars.
Serves 4
- 6 ounces soybean sprouts, or bean sprout of your choice
- 1 large ripe persimmon, peeled and sliced
- Juice of 2 lemons
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon chili flakes
- Salt to taste
Gently toss all the ingredients and serve chilled.
Vikas Khanna is an award winning, Michelin Starred Indian chef, restaurateur, food writer, filmmaker, humanitarian and the host of the TV Show MasterChef India. He is based in New York City. To learn more about Vikas Khanna, visit his website www.vkhanna.com
From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes!
PHOTO (cc): Flickr / LensENVY
About Vikas Khanna
Born in Amritsar, India to Davinder and Bindu Khanna. Starting as a helper in his grandmother's kitchen, he learnt most the secrets and correct use of spices from her. His first job, at the age of 12, was that of supplying glassware to Amritsar Club.
He had started developing recipes at a very young age and at 16, opened his own banquets called Lawrence Gardens banquets to host weddings and family functions. Graduated from Welcomgroup Graduate School of Hotel Administration in 1994. Started "SAANCH" - The cultural festival at the college which brought together foods and traditions of different regions of India, which is an integral part of the college even now. Learnt the art of sculpting stone and wood from Jaipur, Mysore, Udipi and Sagar in Karnataka, which was exhibited in the college.
He has worked for the Taj, Oberoi, Welcomgroup, and Leela Group of Hotels, with some of the most influential chefs of India.
Moved to the New York in December, 2000 and has studied at Cornell University, Culinary Institute of America, New York University and many more while starting as a dishwasher and working his way up to becoming the Executive Chef of Salaam Bombay Restaurant in New York. He frequently lectures at many Univerisities around the country.
He is a consultant to many restaurants in the US and has his own line of packaged foods, Gourmetgurus.
Vikas Khanna launched SAKIV (South Asian Kid's Infinite Vision) and SAKIV- World to reach out to eye foundations around the world in an effort to create awareness about vision disorders in children.
Vision of Palate is his award winning workshop developed to educate people with visual disbilities about the sense of taste, flavor and aromas.
Awesome mouthwatering healthy recipe …