Mung Bean Sprouts

15. May, 2009

I love bean sprouts. They are so healthy and versatile. I often eat them on their own like a snack or I use them in salads, on sandwiches and even in casseroles. Sprouts are packed with vitamins, minerals, proteins and enzymes and during the sprouting period, the vitamin content in sprouts increases tremendously. I don't use any fancy equipment for my sprouting, I just use a clean jar and water. The most important thing to remember is to use organic beans/peas and they must not be too old or they won't sprout sufficiently.

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Bean sprouts is what we should all be eating loads of! Amazingly healthy
Comments: 2 2 comments

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Mung Bean Sprouts

Serves 1-2 people as a side dish

Ingredients

  • 200 millilitres (7 fluid oz) water
  • Handful mung beans
  • 1 clean glass jar

Preparation

  1. Place the handful mung beans in the jar (make sure that the jar is least five times as large as the the handful mung beans because the beans will expand in volume).
  2. Leave the beans soaking in the jar for 8 hours.
  3. Drain the beans and rinse. Drain again.
  4. Place the beans back in the jar and leave at room temperature for 3-5 days.
  5. Rinse and drain the beans 3-5 times each day.
  6. When the beans have nearly reached their optimum sprouting (often in day 3 or 4) you can place them in the fridge to slow down the sprouting. They will keep in the fridge for a week or so.

Tips

  • If the bean sprouts have become dull or yellow you can always add them to your bread recipe.
Tags Beans / Lentils, Miscellaneous, Salads, Side dish, Cheap, Detox, Suitable for all seasons
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Comments about this recipe

Dianne
30. Aug. 2012

I found your website while looking for a recipe for spelt date loaf. I love the recipes you have created! The best part is the tips section and I look forward to testing them all out.

sigrun
30. Aug. 2012

Thank you Dianne, that is very kind of you :)

Hope you enjoy the recipes!!!

Love,

Sigrun