*Original recipes & photography by Claire Ragozzino /

*Original recipes & photography by Claire Ragozzino /

Another clean, healthy, & vibrant dish from the lovely Claire of Vidya Living. I'll surely be enjoying these for the rest of the summer!

Sautéed Radish, Greens & Mung Bean Tacos

Makes 6-8 tacos


2 tbsp ghee or olive oil

2 tbsp cumin seeds

2 tbsp coriander seeds

1 tbsp fenugreek seeds

1 tbsp fresh grated ginger

4 cloves garlic, minced

2 tbsp molasses

1 1/2 cups sprouted mung beans

3 cups water

salt & pepper, to taste

If you’re using whole unsprouted mung beans, soak in a bowl overnight to soften. The next day, drain and rinse well, then spread in a single layer over a baking sheet. Cover with a towel and allow to sit at room temp out of the sun for 1-2 days, until little tails start to sprout! If you’re feeling impatient or lazy like I do sometimes, then skip this step and buy TruRoots Sprouted Mung Beans to get the pre-soaked/sprouted version.

In a large saucepan, heat the oil and add the spices, ginger, and garlic to the pot. Stir frequently on medium-high heat until aromatic. Next, add the molasses and mix into the spices. Add the mung beans and stir until well coated. Pour water in, cover and reduce to a gentle simmer and cook until tender, about 35 minutes. You may need to add more water and cook longer. When the mung beans are slightly tender but not mushy, remove from heat and season with salt and pepper. Store or set aside until ready to use.

1 tbsp olive oil

2 small shallots, finely chopped

6 radishes, sliced in 1/4 inch rounds (I used French breakfast, but any red/mixed color radishes work!)

2 cups fresh spinach

1/2 bunch cilantro, chopped

1/2 lime

In a medium saucepan, heat the oil and caramelize the shallots. Next, add the radishes and cook until tender. Last, add the spinach and cilantro, sauté until the greens are lightly steamed but not overcooked. Squeeze the lime juice and season with salt and pepper.

Corn tortillas, Avocado, Microgreens or sprouts


To assemble the tacos, heat the tortillas and layer with mung beans, spring greens and top with sliced avocado or guacamole, micro greens and an extra squeeze of lime if desired.