broccoli-sprouted mung spread

Did you know that mung beans are a basic ingredient of an Ayurvedic detox? They are so nutritious and full of anti-oxidants at the same time, that I try to eat them as much as I can, in different varieties. This time I experimented with a raw version, but because of the soaking and sprouting you won’t experience any bloating feeling. In the proces of sprouting, the purines are soaked out and some of the carbohydrates are converted so the beans become easy to digest and less heavy. Still all the vitamins will be there to nourish you!

This spread is nice as a dipper or on a sandwich with some avocado and tomato. Enjoy, y’all!×280&!2&btvi=1&fsb=1&xpc=LnneCyczk6&p=https%3A//

spread of mung and broccoli

PrintPrep Time20 minsCook Time5 minsTotal Time25 mins 

This spread has a nice fresh flavor thanks to the dash of lemon and the vervain.

It’s full of vitamines, proteins and anti-oxidants. Since the mung beans are sprouted, they become easy to digest.Course: Lunch, Side DishCuisine: AllServings: 8Calories: 50 kcalIngredients

  • 200 g green mung beans sprouted
  • 100 g broccoli steamed
  • 1/2 juice lemon
  • 6 or 7 leaves vervain
  • 3 tbsp olive oil organic
  • 1 tbsp mustard oil
  • 1 tsp cumin seeds
  • 1 tsp herbal salt
  • 1/4 tsp black pepper
  • 1 pinch chilli powder


  1. Put the beans in water and set aside for a day, until the green shell is coming of. Toss away the soaking water.
  2. Steam a broccoli cut in pieces with the hard peel taken off. The leftover is easy to use in your salads or wok dishes.
  3. Add all the ingredients together in a blender or use a bar mixer to make a fine paste. Go easy on the salt at first. You can always add more to taste, same with the other herbs.


If you don’t have the fresh vervain, use the dried one. If thats not available, you could replace it by some thyme and rosemary or zest of the (organic) lemon.

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