Sprouting is a great way to optimise the nutritional value of grains, beans and legumes as they contain the energy, enzymes and vitamins needed to transform seeds into strong healthy plants. By the simple method of sprouting, mung beans, adzuki beans, chick peas, fenugreek, red clover, radish, sunflower seeds, rye berries and alfalfa and many grains can be eaten as a tasty addition to a super food salad, stir fry’s, in green juices and can also be lightly sautéed with ghee and spices as a snack.
Sprouted beans are alkalizing and a live food with high concentrations of vitamins, minerals, proteins and anti-oxidants. Packed with all this goodness sprouted foods help fight against toxins and boost the body’s immune system
Growing your own sprouts is easy. Simply take 2 cups of mung beans. Wash in cold water until water runs clear and soak them in a sprouter or glass bowl in room temperature water 2 -3 times as much as seeds over night (8-12 hours). Soaking neutralises the enzyme inhibitors. Rinse thoroughly and drain off the next day. Place in a cheese cloth, sieve or colander and rest in a covered bowl and leave at room temperature out of direct sunlight. The seeds need to be kept damp and aired, but not wet, otherwise it could spoil. Leave for 2 -3 days rinsing every 12 hours with low impact. They are then ready. For larger sprouts leave for 4-5 days. Most sprouts are edible as soon as you see a tail (the root) emerging from the seed.
Spice up your mung sprouts
Lightly sauté some cumin in ghee in a large heavy based pan. Add some turmeric and ginger and then the mung sprouts. Season with lime/lemon and salt and paprika.