Sprouting – Mung Beans
Sprouts are power-packed with vitamins, minerals, chlorophyll, and enzymes. The sprouting process greatly enhances the efficiency and nutrient value of the seed. Most grains, legumes, nuts, and seeds can be sprouted. You can buy sprouts ready in the supermarket but they often harbor bacteria. Sprouting at home is a much better alternative and it is dead cheap.
These seeds work particularly well:
- Beans, all kinds (e.g. Mung Beans)
- Lentils, all kinds
- Sunflower seeds
1. Use the dried seed of the sprout you want (e.g. mung bean)
but make sure the seeds are not heat-treated.
2. Place in a clean glas jar (I use a sprouting jar but any
conventional glas jar will work just as good).
3. Rinse the seeds with cold water twice. Let all the water run out.
4. Place jar on a sunny, warm counter.
5. Rinse with fresh cold water in the twice a day
(e.g. in the morning and at night).
6. Repeat for app. 5 days. Depending on the seed you are using
and temperature, after about 3 days the first shoots will form.
Make sure you shake the sprouts well when rinsing with water
so they all get enough air and moisture.
7. When big sprouts have formed, rinse again and store
in a container in the fridge.
Sprouts make a crunchy addtiotion to any salad. Quinoa and buckwheat
are especially good for sprouting, since sprouting unleashes their full
array of nutrients. It also safes you a lot of cooking time. Once you have
a routine, sprouting is super-easy with very little hands-on time.