100 g sprouts of golden beans, chickpeas, alfalfa, fenugreek
2 cups coconut milk
0.5 cloves of garlic
1 tbsp vegetable oil
a pinch of ground cumin
1. Put the garlic in a metal spoon with oil and heat over medium heat for 2 minutes, then put in a blender.
2. Add sprouts and cumin. Grind in a coarse puree.
3. Pour in coconut milk, grind until smooth, taste and add water or ice to taste, beat again and serve immediately.