Have you ever tried Mung Beans?
These great source of protein, fiber and antioxidants is super tasty option for a change. It has got high amount of Magnesium and Potassium, Folate, Copper, Zinc and Vitamins B group. It can be eaten raw, in salad or cooked, in stews, soups, as an add to any sauce or dish you wish, also milled for any flour made meals or as an add to shakes , drinks and so on. There are many options how to use it. Spread the internet!
Cook mung beans once for a time as it has got many proven health benefits. It protects against heart disease, monitors blood sugar levels, coordinates diabetic disease and helps in its prevention. If you are sport active it will support the muscle growth and assist in general body recovery.
Get ready the ingredients to prepare that yummy Mung Beans Wrap, you can vary and choose your own vegetables for the rest of the filling. You can skip garlic sauce and mozzarella if you want to keep it diary free. Here you got one of the option :
Get ready : (2 servings)
-
100 g raw mung beans (soak overnight)
-
1 medium onion chopped
-
100 g fresh tomatoes (peeled)
-
1 tbs cumin seeds
-
1 inch fresh chopped ginger
-
1 inch fresh chopped chili
-
Himalayan Salt
-
had full fresh chopped coriander
Cook the beans in salted water for about 10-15 minutes. Soak and leave on the side. Preheat the sauce pan with coconut oil, throw in the cumin seeds, ginger and chili. Cook it on high heat for 1-2 minutes, add onions and fry until little brown. Add cooked beans and pour over peeled tomatoes. Cook up to 10 minutes on medium heat seasoning well with Salt. You can help yourself using for to mash the tomatoes little bit more.
To fill the wrap (optional)
-
hand full fresh spinach
-
cooked beetroot slice
Garlic sauce (optional)
-
4 spoons sour cream
-
2 garlic cloves pressed
-
1 spoon dried oregano
-
pinch Himalayan salt
Combine all ingredients and mix well in the bowl.
Gluten Free Wrap:
-
aprox 1/2 glass of gluten free flour
-
aprox 1/2 glass of water
-
pinch Himalayan salt
-
1 -2 tbs crushed linseed
-
1 tbs coconut oil
Combine all ingredients in the bowl. Check the mixture consistency, It can not be too thick or too watery, add little bit of flour or water if needed. Preheat the pancake pan with coconut oil and form the pancakes , frying them on medium heat for 1-2 minutes each side.
