| 15 | 30 | 661 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 0 min | 1 |
| 100 gm | Mung bean sprouts, raw (washed and steamed with pinch or turmeric powder) |
| 1 dash | Turmeric, powder |
| 10 gm | Shallots |
| 10 gm | Heirloom tomatoes |
| 10 gm | Red bell pepper |
| 10 gm | Cucumber |
| 10 gm | Carrots |
| 1 mango | Mango |
| 1 avocado(s) | Avocado |
| 1 tbsp | Mint, fresh |
| 1 tbsp | Cilantro (coriander) |
| 1 tbsp | Flaxseed oil |
| 1 tsp | Salt and pepper (or to taste) |
| 1/2 tsp | Chili powder |
| 1 tsp | Cumin (roasted and ground) |
How to sprout beans?
To sprout whole green moong beans, rinse and soak them in clean water for at least 8 hours or overnight.
• Drain the water and keep the drained moong bean in a bowl, cover it, and keep it aside in a warm place for a day or two.
• You will see the sprouts start to grow. If you prefer longer sprouts, keep them for another day and splash some water on them to prevent drying. Sprouts can be used in salads and curries. They can be refrigerated for up to 3 to 4 days in an airtight container.
Here is a link to the step by step instructions posted by Sujata: https://www.facebook.com/share/p/BBqPq255WtiG8ni3/
| Fruit | 2 |
| Vegetables | 3.7 |
