Hello hello on this fine Tuesday. Today’s new recipe comes from my need to be more creative with my lunches and also from my recent endeavor on the path of cycle syncing. Do you ever find yourself in a food rut? It becomes so easy to just eat eggs and avocado toast for breakfast everyday, or eat the same old salad or grain bowl for lunch. I recently started cycle syncing with food after reading WomanCode by Alissa Vitti — cycle syncing is most basically the eating, exercising, and acting in ways that balance the hormonal changes you experience through your cycle while also aiding in the elimination of excess estrogen. If you’re a female thats ever experienced really painful periods, battled acne, have had GI issues, suffered from anxiety/depression/mood swings, phases of extreme fatigue, and bevy of other things – this book is worth a read. That being said, it should be taken with a grain of salt, and is not meant to be used as tool for restrictions. Instead, I’ve been using the book as a tool, when I go grocery shopping I try and pick a few ingredients from the list of foods that enhance my current phase and meal prep a couple of recipes for lunches or snacks.
In the follicular phase, an emphasis is placed on light and energizing foods as this is when your energy and hormone levels are rising. Beans, sprouted grains, fermented foods, lean proteins, and lots of veggies. This recipe is loaded with Follicular Phase goodies: mung bean, pomegranate, lemon, and vinegar. I ate this salad on top of a bed of arugula but any green would suffice, or you could even eat it without the greens. I made a large batch of this at the beginning of the week so that I could use it for my work lunches throughout the week. The dressing was a super quick improvisation of ingredients and can definitely be adjusted to your liking (such as more or less oil, ACV, or seasonings). If you don’t feel like making your own dressing, I’d recommend using Tessemae’s Lemon Garlic dressing as it would be a similar flavor to the homemade one.
Hope you give this recipe a try, and if you do tag me on Instagram! @mindingmysoul
Lemon Pomegranate Mung Bean Salad
What You Need (4+ servings)
- 1 cup dried mung beans
- 1 pomegranate
- 1/2 cup of slivered almonds (optional)
- Arugula or other green (optional)
- Juice of 1 lemon
- 3 tbsp oil of choice ( I used Avocado, but Olive or Sunflower would work well)
- 2 tbsp ACV
- 1 tsp ground mustard
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- dash cayenne
What to Do:
- Cook mung beans according to package or as desired, then let cool.
- To make the dressing, mix lemon juice, oil, ACV, and seasonings.
- In a large mixing bowl, combine pomegranate seeds, mung beans, and dressing.
- Toss to coat evenly.
- Serve its own or over a bed of greens and top with slivered almonds (optional).