In my last post, I shared a 21-day plant based challenge with a goal to consume a minimum of 5 servings of vegetables and 2 -3 servings of fruits every day. If you haven’t started the challenge, I would encourage you to do so.
To support this initiative, I am sharing a plant based sprout salad recipe today. It’s not only easy to make but also is infused with flavors that are guaranteed to pack a punch. The sprouting process enhances nutrition content of the beans and sprouts tend to have higher levels of essential amino acids.
3 cups of sprouted Mung beans (Green Gram) You can use any other sprouted beans
1 Red or Yellow Bell Pepper
Chopped Cilantro & Mint
½ tablespoon of Lemon Juice
Salt and Pepper
Chat masala (Optional)
Sprout Beans first- In order to do that, soak 2-3 cups of mung beans in water for 8-12 hours. Drain water and store the beans in a glass container for another 6-8 hours. Here’s a link for more detailed instructions if you're doing it for the first time. You can also purchase sprouted beans in health food stores to skip this process.
Mix sprouted Mung Beans (You can add any other variety of sprouts), finely chopped apple, cucumber, bell pepper, mint and cilantro.
Mix the above ingredients with freshly squeezed lemon juice, salt, pepper and chat masala.
Refrigerate for an hour or so and enjoy!
Eating plant based food is not an all-or-nothing approach. Rather than focusing on things to avoid, focus on the foods you can add to your diet and let the plants do their magic!