- 1/4 lb of blanched BIO-BUD sprouted mung beans (blanched)
- 1/4 lb of blanched BIO-BUD sprouted brown rice (cooked & blanched)
- 1 ripe avocado (pitted and sliced)
- Seaweed nori strips
- 1/4 cup of Broccoli (cooked or raw)
- Arugula salad
- 1 chopped green onion
- 1 Cucumber
- Black seeds for garnish
- Lemon dressing
In a mixing bowl, mix the cooked mung beans and brown rice. Season with salt and pepper and add a little olive oil. Place mung bean mixture in two serving bowls and add the balance of the ingredients. Finish with lemon dressing.
- 1/2 lemon
- 1/4 olive oil
- Sea salt and pepper to taste.