This is a very easy super healthy salad to make. Sprout mung for a day or two. Heat some oil in a pan and when hot, add some mustard seeds or cumin seeds and once they pop (if using mustard seeds), then add finely chopped onions. Brown up the onions a little and then add sprouted mung beans. Cook for a few minutes- do not overcook- it tastes best when it's a little crunchy to bite. Finally add some finely chopped green and red bell peppers. You can top this with a little organic butter for that smooth velvety buttery taste! :-) Garnish with fresh cilantro for that exotic Asian taste.
As for spices- you can take your pick. Go the Asian route with some asafoetida, ground paprika and turmeric or flavor with freshly ground black pepper and freeze dried oregano. Add some Himalayan pink salt to taste.
This is a very healthy salad- light to digest and full of plant proteins and nutrients.
As for spices- you can take your pick. Go the Asian route with some asafoetida, ground paprika and turmeric or flavor with freshly ground black pepper and freeze dried oregano. Add some Himalayan pink salt to taste.
This is a very healthy salad- light to digest and full of plant proteins and nutrients.
Sprouted Mung Salad
