My DARRRRRLINGS! Did you wake up like me today? Did you POP out of bed like a bitty bunny, ready for action?!
I DID ! ! ! Okay, too much of my excitement I must credit to yesterday’s wonderful shift in to S P R I N G !
When I think of my most favorite time of the year, I imagine flowers everywhere! I imagine lush, green meadows and me… frolicking along singing the joys of the hills, and how they are alive. Ahem, wait… someone else did that in a movie too I believe…
Anyways, It’s GLORRRRRIOUS SPRING!
This means gardening. You may be thinking, “PHISHHHHH! KB, I’ve got NO GREEN THUMB”. Okay, so if your only “green thumb” is leftover evidence from your St. Patrick’s Day beer dye, then I have an easier option for you.
Sprouting is a simple way to transform those tiny little “tooters” in to a digestible delight! Also, did you know that sprouting allows your body to absorbs nutrients such as Iron and Vitamin C more efficiently? Hop to it! Let get on this!
Before you begin this process, be certain that you are working with sanitized jars. The cleanliness of the sprouting space is KEY to a quality result. So SCRUB a DUB !
Sprouted Mung Beans
- Raw + dried organic mung beans – I usually make a large batch as they are low in calories
- Filtered water
- Fill a 16 oz. mason jar 1/4 of the way with dried organic mung beans. Cover them with filtered water and leave on your counter to soak overnight.
- Cut a square of cheesecloth or gauze and secure it tightly with a canning jar ring – I use a clean rubber band.
- When initial “blooming” occurs, gently pour out the soaking water and set the jar on your counter.
- NOTE: Rinse the jar of beans from now on 4 x per day – this clears the contents from residue and molds attempting to form.
- After approximately 4 days, the beans in the jar will sprout longer and longer and LONGER! – Believe me, it’s a VERY exciting process!
- As the jar starts to fill up, start enjoying your “indoor garden” creation!
- When you are not munching, be certain to store your sprouts in an airtight container to prevent spoilage.
*My Cucumber + Arugula + Sprouted Mung Bean Salad with Avocado and Apples!
ADD SPROUTS TO:
- Salads with fresh greens, apple slices and toasted walnuts.
- A bowl of savory rice and avocado
- A garnish for a pureed carrot soup
- On your kiddos PB+J – Who’s daring enough to give this one a go?!
You are going to be very surprised as just how versatile sprouted mung beans are. If you are used to mushy and starchy beans… BEWARE – in a good way – these beans are packed with a whole lot of sweetness flair to them! You’ll treat them and want to eat them like CANDY! – Do you think I would lie to you?!
Congratulations on having a “green thumb” now ; )
… Just Bein’ Honest … True Food for Thought