I started sprouting living foods after studying at the Hippocrates Health Institute. They are 30 times more nutritious than any fruit or vegetable. I love watching them grow literally overnight — 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 created 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.

Ingredients

• 1 cup of sprouted mung beans
• 1 pink grapefruit
• An inch of finely chopped fresh ginger
• 1 fresh fig, peach, or apple
• 4 chopped brazil nuts
• Juice of ½ fresh lemon
• 2 teaspoons of ground mixed seeds

Instructions

1. Place the sprouted mung beans in a bowl.
2. Remove the skin and pith from the grapefruit and cut the segments into small pieces.
3. Add the finely chopped ginger and brazil nuts.
4. Squeeze the lemon juice over the bowl.
5. Cut the fig (or chosen fruit) into small pieces and add to the bowl.
6. Mix everything together gently.
7. Sprinkle the ground mixed seeds over the top to serve.

Enjoy! Best eaten outside in the sunshine if at all possible.