Savory Mung Sprouts


(Serves 1)


1 cup sprouted mung

1/2 red onion chopped

1/4 cup coriander leaves rough chopped

1T olive oil or coconut oil

1t lemon or lime juice

1/2t grated ginger

1/2t Himalayan pink salt

1/4t roasted cumin powder or cumin powder

1 red or green chilli chopped (optional)

1 shredded carrot (optional)

1/8 cup shredded coconut (optional)


In a bowl, mix all the ingredients and let it marinate for 10 minutes. Garnish with seasonal fruits, coriander leaves and avocado. I used jackfruit in the photo above as it was on our Bali Retreat.

How to Sprout Mung:

Soak 1 cup mug beans overnight. Rinse and drain well then leave in a colander covered with a light moist cloth. It will sprout a small white tail by evening in tropical places like Singapore but here in Chicago can take upto 2 days in the winter. Keep the cloth moist! Store sprouts in an airtight jar in the fridge. Will last for 1 week.
* Note: Mung doubles in size when sprouted. 1 cup mung will yield 2 cups of mung sprouts.