Seared Peach Salsa with Sprouted Mung Tacos
Seared Peach Salsa with Sprouted Mung Tacos
Yield: 4
I used to make peach salsa from juicy Palisade Peaches every year, but once I delved into the waters of Ayurveda I discovered that tomatoes, as a nightshade, are rajasic, acidic and irritating to both Vata and Pitta. Bye bye peach salsa. This fun recipe makes me not miss that salsa so much, with seared peaches in an avocado salsa.
Ingredients
- 1-1/2 cups sprouted Mung beans
- 3 peaches, halved and pitted
- 2 avocados, pitted and cubed
- Juice of 2 limes
- 1 t salt
- 1 t chili powder
- 1 shallot, diced
- 1/4 cup cilantro, chopped
- 1T ghee or olive oil
- 1 T Taco seasoning of choice (I use this one)
- tortillas
- rice, cooked
- lime wedges for serving
Instructions
- Melt ghee or olive oil in a shallow pan on medium to medium high heat. Add peaches, cut side down and sear for 3-4 minutes.
- Remove peaches from pan when the seared side is golden brown. Immediately add sprouted mung beans to the pan along with the taco seasoning and 1/4 cup water. Turn heat to medium low and saute until beans are soft, but not mushy, being sure to stir up any yummy bits of peaches on the bottom of the pan.
- Meanwhile, combine cubed avocado, salt, chili powder, lime juice, cilantro, and shallots in a bowl. Cut the peaches into a bite sized dice and add to the bowl. Stir to combine.
- Serve taco spiced mung on tortillas with rice, topped with the salsa and an additional squeeze of lime!
