Sprouted Mung Bean And Fruit Breakfast

I started sprouting living foods after studying at Hipprocates Health Institute. They are 30 x more nutritious than any fruit or vegetable. I love watching them grow, literally over night and i get to control every bit of the process.
Having lived in Gozo, Malta for 12 years, breakfast dramatically changed. I learned to live a healthier plantbased vegan lifestyle. 
I creates this recipe for a yoga retreat i held in my home. I love the combination of zesty grapefruit, fresh ginger and lemon. The Figs add a touch of sweetness just enough to satisfy.
This is definitly my favouite summer breakfast. If i close my eyes i can imagine being in my mediterraen garden under the pergola eating this bowl of loveliness.



  • sprouted mung beans 
  • 1 pink grapefruit 
  • inch of fresh ginger finely chopped
  • 1 fresh fig or 1 peach / 1 apple 
  • 4 brazil nuts, chopped 
  • juice of 1/2 fresh lemon
  • two teaspoons of ground mixed seeds


    1. place mung beans in a bowl
    2. remove skin and pith from grapefruit. Cut segments into small pieces removing skins
    3. add finely chopped ginger and brazil nuts
    4. squeeze the lemon juice and cover the mung beans
    5. chop as much or as little corinader as you like
    6. cut the fig into small peices
    7. place all the ingredients into the bowl and mix
    8. sprinkle the mixed seeds onto each bowl on serving

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