Rating4/5 (from 1 ratings)4
Yield3 small lunches
1/2 cup of mung bean sprouts
half peeled zucchini if desired
less than 1/4 cup of sundried tomatoes, soaked
some olive oil
one lovely bunch of basil
Put it all in the food processor. This makes the taste and texture of mung beans go down better, not so crunch/starchy. So yummy, and not so heavy like all those nuts.
I like mine in lettuce wraps and I make it the night before so when I come home for lunch breaks there is something ready for me.
Carnap's ThoughtsBy Carnap
For some reason, I only want to eat my nuts and seeds with sweet things lately. So I needed some bulk for my nori rolls and lettuce wraps. I pretend no excellency in recipe creation, only simplicity and ease.
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