Sprouted Mung Bean And Fruit Breakfast

I started sprouting living foods after studying at the 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 in Malta for 12 years, my attitude towards breakfast dramatically changed and I learned to live a healthier, plant-based, 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 and the figs add just enough sweetness
This is definitely my favourite summer breakfast. If I close my eyes I can imagine sitting under the pergola in my Mediterranean garden eating this colourful bowl.



  • 1 x cup of sprouted mung beans 
  • 1 pink grapefruit 
  • An inch of finely chopped fresh ginger
  • 1 fresh fig/1 peach/1 apple 
  • 4 chopped brazil nuts
  • Juice of 1/2 fresh lemon
  • 2 x teaspoons of ground mixed seeds


    1. Place mung beans in a bowl
    2. Remove skin and pith from grapefruit. Cut segments into small pieces
    3. Add finely chopped ginger and brazil nuts
    4. Squeeze the lemon juice over
    5. Cut the fig into small pieces
    6. Place all the ingredients into the bowl and mix
    7. Sprinkle the mixed seeds over the bowl to serve


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