10 cups sprouted organic mung beans
1 bunch organically grown cilantro, leaves only
1/2 cup organic lemon juice
1/2 cup organic olive oil
1 tablespoon muchi curry
Pinch organic cayenne pepper
2 1/2 tablespoons organic raw soy sauce
1 tablespoon minced organic garlic
1 tablespoon organic stone-ground mustard
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sophia Wakefield, Harvest Bakery and Cafe, Jackson Hole, WY
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