When I say sprouts I don’t mean the slimy, month old sprouts that they sell at many grocery stores I mean the real fresh and crunchy sprouts like mung bean, lentil and fenugreek sprouts. I think of them as a super antidotes against the Standard American Diet (SAD) and they are a staple food in my diet. Sprouts are packed with important vitamins and minerals and they are delicious too. They can also be combined with an endless variety of other foods. I love eating them with fresh vegetables, seaweed and home made salad dressing.
It’s incredibly easy to sprout seeds, grains, lentils or mung beans with a sprouting bag and it’s not messy either. If you want to start with mung beans, first you have to soak them for 24 hours and then put them into the sprouting bag. Once they are in the bag you have to dip them in water once a day until you notice little tails growing on them. It usually takes about two days for our mung beans to sprout and they seem to keep really well in the fridge for a few days. The beans almost triple in size so from a handful you can get a lot.
YUM