Recipe: Sprouted Mung Bean Salad

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 I’m a salad nut! Sprouted mung beans are a beautiful source of plant based protein, abundant in antioxidants, fibre, and minerals like magnesium and folate to name a few. These pint sized morsels boost immunity, lower high blood pressure and even lessen PMS thanks to being a b vitamin powerhouse, and they are easy to digest to boot! These beans are the bean diggity!
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Sprouted Mung Bean Salad with Spring Veg Vinaigrette:
1/2 cup sprouted mung beans cooked as per instructions
1/4 of a head of red cabbage finely chopped
1 cup kale cut in a fine chiffonade, massaged with 1 tbsp lemon juice 1-8 hrs before serving
1/2 cup seedlings and/or sprouts of choice
1/4 zucchini cut into small pieces (quartered and chopped)
4 grape tomatoes cut in half
1 tbsp sundried tomatoes chopped
1 spring onion
2 cloves garlic pressed
1 tbsp Italian seasoning
1-2 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
Salt and pepper to taste

Combine and add to salad, let sit for 30min – 1 hr to infuse the salad with all the flavourful goodness of the dressing.

 

Kamila is a Holistic Life Coach and independent Mama living in Toronto Canada with her 7 year old daughter. Passionate about personal and environmental health and wellness, they strive to live in alignment with Mother Nature and love to spread the word about holistic living and all things DIY, from homemade toothpaste to gluten free, plant based cooking and a zero waste lifestyle. 

Instagram: @our_holistic_haven