FOR EVERYONE WHO HAS BEEN ENQUIRING ABOUT MY LITTLE SPROUTS: sprouting mung beans is easy! check it out:
1. mung bean sprouts (small bag $2.58). you can find it in the asian section of your supermarket, Chinatown, Indian grocery store, or any health food store.
2. rinse the mung beans. fill a glass jar with mung beans about a quarter full. then fill the jar with purified water (not tap water) about half full. let sit over night in the jar at room temperature away from any light ( i put mine in a kitchen cupboard).
3. the following day, drain the water. rinse the mung beans well with clean water and drain again. let the mung beans air dry away from light.
4. rinse the mung beans about once a day. you will start to notice them opening up and sprouting little tails. they are ready to eat when they sprout tails about an inch long.
5. mung beans usually take 3 or 4 days to fully sprout, depending on the climate where you live. in the Bahamas my mung bean sprouts are ready in 2 days, sometimes 1! (the photo on the right in front of the coconut tree was taken on day2…not quite ready yet)
7. sprouts are fantastic on salads, in wraps or sandwiches, in homemade dips/pates, or in smoothies (see my may 27th, 2011 “enzyme zinger smoothie recipes“ ). do not cook or heat sprouts as it kills the beneficial enzymes. you can sprout other beans, seeds, and nuts. the times will vary.
SPROUTS ARE HIGH IN PROTEIN AND GREAT FOR VEGANS/VEGETARIANS.
CRUNCHY WITH A DELICATE HINT OF SWEETNESS.
SPROUTS ARE NATURE’S ANTI-AGING SECRETS!
energizing kale sprout salad with Gracious Living orange walnut dressing