Mung Bean Kale Salad with Avocado Cilantro Dressing
Last weekend I went to Bhakti Fest in Joshua Tree. For years I have heard about the ‘mystical’ festival from friends. I would describe the festival as a vehicle for evolution of human consciousness through a heart-centered revolution. Bhakti Fest builds a community of people drawn to follow the path of the heart – a devotional, prayerful, loving, healthful, respectful family. All the artists, presenters, and vendors embody, practice, and share the spirit of Bhakti through a variety of ways, including yoga, meditation, music- Kirtan, and vegan food.
I found the experience nourished my body through the yoga and organic food along with camping in nature and my heart through meditation and sanskrit music. I feel incredibly fortunate to be rich with friendships of people who embody and share the same passions for well being and spiritual exploration. To the outside eye, it looks like a ‘Hippy Fest’. If this is the case- than I am a modern 2015 hippy- and I am ok with this.
One of the most ‘Hippy like’ foods consumed are Sprouted Mung Beans. They are a power Source loaded with amino acids, chlorophyll, fiber, and protein. After coming out of a weekend with such delicious food, it was hard to compete in my kitchen with the Bhakti Raw Vegan foods. What is a Mung Bean?
First, it is the most consumed sprout on Earth, Mung Bean are grown primarily in China and are used extensively in Asian cuisine. They are balanced in all 3 Ayurvedic Dosha types and go great with Indian spices, in soups, or fried into cakes.
Health Note: Mung Beans are packed with potassium, magnesium, folate, fiber, and vitamin B6. A study reported in the journal BMC Complementary and Alternative Medicine showed that mung beans suppress the growth of human liver and highly aggressive cervical cancer lines through multiple mechanisms, including cytotoxicity, inducing anti-cancer cytokines, halting cancer cell cycle, and triggering apoptosis.
1/2 cup cilantro
1 clove garlic, minced
1 Tbsp lemon or lime juice
2 tsp apple cider vinegar
1/4 tsp salt
1/3 cup water
1 Tbsp olive oil
4 Kale leaves ribs removed
1 cup sprouted mung beans
Directions: Blend the dressing ingredients together until smooth. Chop kale into small pieces. Add and mix 4 tbsp salad dressing. Slice avocado into bite size pieces. Mung beans- for sprouted dry bulk mung beans, boil 5 minutes then let cool. Drain water. For dry un sprouted mung beans, soak in water for a day until sprouts form.
Drain water and rinse. Mix in salad Mung beans with dressing, kale, and avocado. Dressing will keep up to 1 week because of the vinegar and lemon.