MUNG BEANS AND GREENS

Recipe by Rhianna

INGREDIENTS

1/2 cup of Sprouted mung beans by TruRoots

2 cups of seasonal greens such as kale, collard greens, dandelion greens, swiss chard, and spinach

1 TBL of ghee or 1 TBL of coconut oil

1 TBL of fresh ginger chopped finely

1 teaspoon cinnamon

1 teaspoon fennel seeds

1 teaspoon turmeric

1 teaspoon cumin

1/2 teaspoon ground black pepper

1/4 cup cilantro

Sprinkle with dulse flakes (seaweed high in minerals)

PROCESS

Cook sprouted mung beans and then set aside

Heat ghee in a deep heavy bottomed pot. If not using, ghee, just use a splash of water. Before serving the dish, you can add the coconut oil for healthy fats in place of the ghee.

Add spices and stir until aromatic. Add greens and blend well with spices and ghee. Sauté until slightly tender. Be careful not to overcook your greens, or it removes so many nutrients!!

Add the mung beans and sprinkle with dulse flakes. The dulse will add the salty taste to the dish

Sprinkle some chopped cilantro on top to finish