The Green Pulse Bowl: Microgreens & Sprouts Edition

A raw, refreshing blast of pure green energy.

This isn’t just a salad. It’s a celebration of crunch, chlorophyll, and clean eating. With delicate pea shoots and freshly sprouted beans, this bowl brings a forkful of freshness in every bite. It’s not dressed to impress—it’s dressed to fuel.

Ingredients (Serves 1-2)

• 1 cup pea shoots (microgreens—rinsed, crisp, vibrant)
• 3/4 cup mixed sprouted beans (mung beans, lentils, chickpeas, alfalfa—lightly rinsed and drained)
• 1 tsp flax seeds or sunflower seeds (optional for texture)
• 1 tsp cold-pressed olive oil
• 1/2 tsp lemon juice (freshly squeezed)
• A pinch of flaky sea salt
• Cracked black pepper, to taste

Method (Chef-Style, Minimalist, Fast)

1. Grab a bowl. You want space. The greens need air to breathe.
2. Drop in the pea shoots—tender, curly, fresh. They should snap, not wilt.
3. Layer in your sprouted beans. Don’t dump. Let them scatter naturally, so every forkful is balanced.
4. Drizzle the olive oil like you’re painting—thin and even.
5. Squeeze in the lemon juice. You’re not making lemonade. Just a hint to brighten the green.
6. Pinch of sea salt. No iodized nonsense. You want clean salinity.
7. Crack that pepper—fresh, coarse. It gives your salad life.
8. Toss lightly with a fork. Don’t bruise it. Think grace, not aggression.

Why It Works (And Why It’s Powerful):

• Zero cooking. Zero nonsense.
• Live ingredients = live energy.
• Pea shoots = chlorophyll-rich, alkalizing.
• Sprouted beans = protein, fiber, enzymes.
• Light oil + lemon = clean taste, easy digestion.

🌱 Best Served:

• Immediately, fresh from the prep board.
• As a midday energy bowl, post-yoga snack, or light dinner.
• With a tall glass of lemon water or green tea.

Eat it cold. Eat it fresh. Eat it like you mean it.

Healthy food doesn’t have to be dull—this bowl is alive and kicking.