SPROUTED MUNG BEAN SALAD
- Bridge Ayurveda
- Jul 3
- 1 min read
2-3 servings, 10 minutes
INGREDIENTS
1 1/2 cup sprouted mung beans
3/4 cup fresh mint, chopped
3/4 cup fresh Basil, chopped
3/4 cup fresh cilantro, chopped
juice of 1 medium lime
dash cayenne or red pepper flakes (optional)
salt & pepper to taste
DIRECTIONS
Combine all ingredients in a bowl and mix together.
Serve at room temperature or chilled.
Notes
This incredibly easy salad can be served alone, as part of a summer taco with corn tortilla, or with a cooked grain/ steamed veggie bowl.
It is incredibly easy to put together, BUT, it does require sprouting the mung beans - which takes about 48 hours to sprout. So if you are planning to make this, plan ahead!
Sprouting a food brings a lot PRANA to the food. So if you want more uplifting, excited, inspired, life-force type of energy in your food - start sprouting!
Sprouted mung beans are pre-digested, so they can be enjoyed raw. BUT, they do gain a lot of air, ether, dryness, and lightness through the sprouting process - making them not ideal for anyone going through a vata imbalance. BUT, overall, they are pretty easy to digest for most body types, just avoid if going through an imbalance.
Pregnancy note: you are going to want to lightly steam the sprouted mung beans before adding them to your bowl (this would also help any vatas out there who want to make this). The sprouted mung bean breakfast gives an example of this.
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