Mung beans are one of the most underrated superfoods, in my opinion! I buy them dry and then sprout them - and 24 hours later this salad came to be! Mung beans have 3g of protein and 2g of fiber for 1 cup, which is only 31 calories! They are known for their detoxifying properties, associated with heart health, eye health, and weight control
Ingredients for your follicular phase: mung beans and lemon. During the follicular phase, your metabolism naturally slows down, so you want to eat foods that aid liver detoxification to ensure estrogen buildup doesn't occur in the gut
Lemon, and citrus more generally, are high in vitamin C and antioxidants which reduce inflammation in the body. But most importantly, they are effective at liver detoxification, and vitamin C helps with iron absorption.
The health benefits of mung beans can be listed forever. They’re high in protein, fiber, and antioxidants, as well as vitamins like folate which boost fertility. They are known for their detoxifying properties, associated with heart health, eye health, and weight control
Sprouted Mung Bean Salad
Serves: 2 Active Time: 10 minutes Total Time: 10 min
Ingredients
1 cup mung beans, sprouted
1/2 can chickpeas
1 Roma tomato
1/4 cup red onion, diced
1/2 cup cucumber, diced
1/4 cup cilantro, chopped
1/4 tsp cumin
1/2 lemon, juiced
Process
To sprout your mung beans, rinse 1 cup under cold water until the water runs clear. Discard the water and transfer the beans into a large bowl.
Pour fresh water over the mung beans and let them soak for at least 12 hours, uncovered.
Discard the water from soaking, and rinse the sprouts under cold water. Drain, then move to a new bowl. Cover the bowl with a partially loose lid and move to a dark place away from sunlight.
To make the salad: prep your ingredients and add them into a bowl and mix!
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