Sprout your weekly dry mung beans in mason jar till fully grown, or buy fresh at the farmers market. Rinse well.

Rinse pineapple, lime, frozen cooked and peeled shrimp under cold water. Drain.

Quarter and peel thick slice of pineapple, press quarters in citrus press, yields 4 Tbs pineapple juice per slice. Press Mozambi lime. Yields 1 Tbs lime juice.

Make sweet sour salad dressing from pineapple juice, lime juice, olive oil, minced garlic, slivered ginger and farm made buttermilk dressing. Taste. Let flavors mingle 5 minutes. Buttermilk will curdle and develop mild mascarpone cheese flavor. Taste again.

Chop sliced, peeled, quartered and pressed pineapple slice in food processor with lime peel, toss with thinly sliced bell pepper rings, jalapeno pepper rings, green onions and sprouted beans.

Mix shrimp with salad ingredients and salad dressing in hawaiian wood salad bowls. Let flavors mingle. Serve over optional cold rice: Bring basmati rice to boil with sesame oil, turmeric and salt, stir once, cover, rest an hour, cool in fridge, add if desired. Enjoy.