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Mung bean cucumber salad

Tastiest Mung Bean and Cucumber Salad feature in this bowl – I made with cooked mung beans which I also used in my delicious Mung Bean Pea and Spinach Curry (SO GREEN! Recipe on the blog – it’s deeeelish too) so when there are some cooked and ready they go in all sorts of dishes! Grab dried beans and keep them stashed in your pantry ready, you can soak them overnight if you have the time, if not just give them a really good wash and then boil, drain, rinse and use. To make this one do this:

1 cup cooked mung beans – if you can’t find go with sprouty ones you can buy at the fruit and veg shop
1 lebanese cucumber
1/4 cup sunflower seeds
1/4 cup chopped almonds
2 tablespoons freshly chopped parsley
2 tablespoons freshly sliced mint
Dressing: (or go with just extra virgin olive oil and lemon if you can’t do the below BUT the below VERY TASTY.)
1/2 cup natural greek yoghurt or 1/4 cup coconut for vegan option
1 tablespoon extra virgin olive oil
2 teaspoons tahini
1 teaspoon maple syrup
pinch sea salt
Mix all ingredients for salad together in a bowl and season with sea salt and black pepper. Whisk together dressing, and stir through salad. Makes enough to enjoy over 4 meals teamed with other delicious ingredients like avocado, kraut, tuna and extra greens / herbs.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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