Recipe Directions

In a bowl, mix all of the ingredients together with a spoon.. up to cucumber. This dish can be prepared a day ahead. Wait until the last minute to add the cucumber and chopped basil for optimum crispness. Top with pumpkin seeds, and a little of the red pepper and goji berries. Garnish with a mint leaf for fun!
I can’t stress enough how excellent the goji berries are in this so get them if you can. I would substitute something else sweet like raisins if you don’t have gojis- the contrast in tastes is exciting. I also craved these once I started eating them so my body must have recognized that they had something I needed in there.
Serve on a bed of lettuce or spinach- or get really crazy and serve\eat them cocktail style! They are easiest eaten with a dessert spoon.

Writeeternity's Thoughts

This is Wild and Crazy- but good!
I was so excited to see my mung beans this morning. After only soaking them over-night, they sprouted! These beans have a really refreshing taste and they are so easy to “make”. They begin a brilliant green but when sprouted another day or so, their skins float off and the beans become tender, tiny, white delicacies- just think of the possibilities!
From a nutritional standpoint Mung Beans are the bomb! They are high in protein and lysine. Lysine protects against osteoporosis, heals canker sores, and assists the body to heal after surgery more quickly. It also helps rebuild joints which is why I am so interested in it. It helps ensure adequate absorption of calcium and the formation of collagen for bone, cartilage and connective tissue. Lysine strengthens circulation and helps the immune system manufacture antibodies. It also helps control the body’s acid/alkaline balance, influences the pineal and mammary glands and plays a role in gallbladder function.
Mung Beans are made into puddings in other countries because they are high in sugar, ground into flour, and are also made into fine noodles.

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I made this for my daughter and she said that she could just see all the neutrients. This is a good healthy salad. I also took it to church for pot luck and they loved it.

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This looks YUMMY! I was looking for a really good sprout recipe.

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Hi Humanimal and Satnam! I think I had cooked mung beans a long time ago and wasn't impressed. But that's why I was so amazed by them this time. I just made pizza dough out of them and added barley- both soaked for a day and a half. I got most of the skins off of the mung beans by stirring them in a bowl until a whirl pool was created and then holding a slotted sppon against the current- it was kind of cool. They sprout so fast you could soak them in the morning and eat them in the evening!

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I suppose they will taste different depending on how long they have been let to sprout.. I usually sprout them until they have a 1 cm long tail, and they are very good. Taste as you go along to find what suits you best.

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I had mung beans once and they had a very strong raw taste to them. How do I make mine better?

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