GOLDEN SUN Mung Beans with Rose Yogurt

This is made with sprouted & spiced mung beans on a bed of spiced rose yogurt with loads of fresh herbs. The mung beans are loaded with anti-inflammatory power and flavor thanks to our beloved Golden Sun Milk Powder. The yogurt is infused with our Rose Powder, adding a gorgeous flavor and color to the mix. 

Ingredients:

• 1/3 cup whole, dry mung beans, sprouted (directions follow)
• 1 teaspoon Anima Mundi Golden Sun Milk Powder
• 1/8 teaspoon yellow curry powder
• 1/4 teaspoon salt
• Optional: Sprinkle of hot red chili powder
• 2  Tablespoons coconut oil or oil of your choice with a high smoke point

For the Rose Yogurt:

• 1/2 cup plain full-fat yogurt of your choice (vegan cultured yogurt or dairy)
• 1/2 teaspoon Anima Mundi Rose Powder
• 1/8 teaspoon harissa powder
• 1/8 teaspoon pan-toasted fennel seeds
• Dash of salt

Garnish: 2-3 tablespoons thinly chopped green onion, 1/4-1/2 cup loosely chopped cilantro leaves, sprinkle of edible flowers (I used marigolds)

Directions:

1. To begin, sprout your mung beans: Rinse the dry, whole green mung beans under hot water. Then, soak them in a bowl of filtered water for 8-12 hours or overnight, strain and rinse thoroughly again. Add them to a bowl or jar and cover loosely with a clean cloth. Leave the bowl in a warm, room temp area that is out of the sunlight. The sprouts should form after 12 hours, but if they do not, thoroughly rinse them again and repeat the previous step. Rinse and proceed with the recipe! The sprouted beans will keep in the refrigerator for up to 5 days but are best after 1-2 days. 
2. Add 1 cup of the sprouted mung beans to a bowl and pour over 1 teaspoon of the oil. Stir the oil into the mung beans.
3. Now add all the spices and salt and stir well, coating the beans. 
4. Heat the remaining oil in a skillet over medium-high heat on the stove.
5. Once the oil is shimmering, add the beans mixture and sauté, stirring until the beans become crisp and golden. 
6. Serve with the yogurt or add to soups and crisp salads.

For Yogurt & Plating:

• Dry toast the fennel seeds in a skillet over medium-high heat until they become fragrant. 
• Place the yogurt into a shallow bowl and stir in the fennel and remaining ingredients until well-mixed. 
• Add the warm beans on top of the yogurt and garnish generously with the cilantro, green onion or other greens of your choice. Eat right away! 

Recipe by Tara Lanich-LaBrie of The Medicine Circle