Tuesday, February 14, 2012

How to Sprout

Mung Beans starting to sprout Day 3

Why Sprout?
Sprouts are germinated seeds or legumes. The sprouting process makes the vitamin, protein, and enzyme content of the bean skyrocket!  If you want to boost your nutrition and your energy, try adding sprouts to your diet. It's one of the simplest ways to add real live food to your diet.

How to sprout

Years ago I had a spouting kit that was basically a jar with a mesh lid

When we moved, the kit was lost
misplaced so I started using a regular jar and then a colander and it worked.
If you want to try to sprout, you can use any jar and follow these simple instructions.

1.Place the mung bean ( or lentil) in a jar and cover with water. Soak overnight. 8-12 hours
2. In the morning, pour off the water and either pour the mung beans into a colander and tip it sideways so no water accumulates or leave it in the jar, make sure it is drained well, tip on its side and leaning forward.
3. Rinse a few times a day..and then tip on its side and again lean it forward.
4. Do this for 3-4 days and you will have sprouts... After they sprout to the desired length refrigerate them

Sprouts in my colander Day 1


Mung Beans starting to sprout Day 3

They needed another two days to really get going and get much bigger; never mind, they were really tasty small too.
If you don't want to try the colander method you can buy a sprouting kit and follow their directions Or watch this video
I looked on YouTube for a short, but good video with great instructions for sprouting. I found this one:


  Add sprouts to salads.. Sprouted Mung Bean Salad Recipe

Notice the little mung beans in this salad. They are sprouted and  packed with nutrition.

Sprouting is a super easy way to add extra  protein , nutrition, enzymes, and antioxidants to your diet. Sprouts are very low in calories and low in carbs to boot!

Sprouted Moong Salad

1 cup of  of Sprouted Mung
1 red onion, chopped
2  large tomatoes, chopped2
2  large cucumbers, chopped
Fresh coriander leaves, chopped
fresh mint , chopped ( optional)
3 T Olive oil and juice of 1/2 Lime  , to taste

Mix the sprouts, onion,, tomato and cucumber in a bowl. 

Season to taste olive oil and freshly squeezed lime juice. 

 Garnish with the chopped coriander leaves.

You can also switch this salad up a bit by adding some plain unflavored natural yogurt, beaten well, to the salad veggies in the bowl in the first step mentioned above. Continue by seasoning and garnishing it.

Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.
See the little beans starting to open and sprout..
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  1. That salad looks delicious! Pinning this ASAP so I can make it soon - thanks!

  2. I"ve got radish seeds sprouting in my kitchen window now - I've needed a tutorial for bigger stuff like mung beans and lentils!

  3. I never really knew that about sprouts. I kind of always just envisioned the grassy things you get sometimes. Thanks so much!

  4. Thanks for the reminder. I did this many years ago, and need to try it again.

  5. Stopping by from the Friday Favorites Blog Hop! http://queenofsavings.com

  6. Judee,
    I love my Sprout's and it is the most exciting thing to watch them. Thank you so much for sharing with Full Plate Thursday and have a great week end!
    Come Back Soon,
    Miz Helen

  7. I am a big fab of sprouts. This is a terrific post! Thank you for linking up at Katherines Corner xo

  8. Thanks for sharing this great information on the Living Well Blog Hop!

  9. I love sprouts! I just use a glass canning jar with cheese cloth over the top and and elastic band. Works great.


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