Asparagus- Mung Sprouts Salad is a wonderful addition to your Spring diet. Asparagus has a soothing and balm like effect on the digestive and urinary tract. It builds strength, is easy to digest and is a tridoshic (useful for all 3 constitutions) food.
It is known to aid in eliminating water retention problems, especially puffy eyes in the morning. Asparagus has astringent properties which help to tone the skin.
Asparagus has blood purifying properties and helps drain the lymphatic system (rasa mala). It also helps remove Ama or metabolic toxins.
Green asparagus is rich in potassium, calcium, vitamin C, and folic acid. Mung bean sprouts are a source of vitamin C, iron and calcium.
Sprouts in general promote Sattva guna (purity), by uplifting the mind.
Asparagus is in season and I love to experiment with this amazing vegetable.
Recipe: Asparagus-Mung Sprouts Salad
Note- This refreshing salad can be eaten as a meal by itself or with a khichari, rice pilaf, or quinoa.
- A bunch of asparagus, cut to desired length
- Handful of mung sprouts
- Handful of pumpkin seeds
- 1 T coconut oil
- 1 T lemon Juice
- 1/2 T crushed black pepper
- Salt to taste
- In a medium wok, heat coconut oil, add black pepper. Fry for a minute.
- Add asparagus and salt. Mix well and cook only for 2 minutes. Asparagus should remain crispy.
- Add lemon juice, toss again.
- Remove from heat. Let cool for a few minutes.
- While still warm, Add mung sprouts and pumpkin seeds.
- Mix well. Let cool completely.
- Serve at room temperature.
Note: Please use organic if possible.