3 cups sprouted mung beans (found at Asian grocers or natural food stores)
1.5 cup diced vegetables of your choice including carrots, tomatoes, red/green cabbage, broccoli stalks, bell pepper (red, orange, yellow, green), celery stalks
juice from 1 lime
1 clove fresh or roasted garlic, chopped
1 tsp freshly grated ginger
pinch of salt and black pepper to taste
Mix together and let sit for about one hour. Serve in a decorative bowl, garnish with fresh sprigs of cilantro.
To sprout mung beans, place 1.5 cups of dry mung beans in a large bowl with 4 cups water. Cover and let sit in a dark warm environment away from sunlight for 24-48 hours. Keep adding more water to completely immerse the beans. Beans are ready when small sprouts can be seen and the beans are easily chewable. Drain off any excess water.