For some unknown reason my left foot is more wet, then right one. Snow is melting and the street is full of water – not as full as flood, but just enough to get my left foot wet.
People from warm countries imagine the snow beeing beautiful and white – yes, sometimes it’s true, but not always. Right now in our street it’s dirty almost to black, melting to water under our feet.
Bright orange carrots make great contrast to grey winter and mung sprouts are like a message from future spring.
Great for the health and for the mood as well!
They say, that Mung bean Sprouts are rich in proteins and even contain vitamin C, which is not found in the bean before sprouting. I can’t feel protein or vitamin C on my tongue as special ingradient, so I just take it for belief. But what I do taste – mild aroma of coconut and crunchyness of bean sprouts and carrot.
1/2 cup of Mung bean sprouts
1 carrot, grated
1 tablespoon of mustard seeds
1 tablespoon of shredded coconut
1 tablespoon – olive oil
1 tablespoon -lemon juice
1 teaspoon – suggar
In a bowl mix Mung bean sprouts and grated carrots.
Fry mustard seeds on dry frypan untill start to spluter. Take away. Fry shredded coconut untill just starts to get brown. You can fry both mustard seeds and coconut together, if you are able to calculate both beeing ready at the same moment, but it’s risky, as I frying time is not the same.
In small bowl whisk lemon juice with salt and suggar, add olive oil and whisk, then add fried mustard seeds and coconut. Mix with carrots – bean sprouts. Leave in the fridge for 30 minutes.
adopted from Quick and Easy Recipes, Mung Bean Sprout Salad