A simple easy nutrient-packed addition to salads, soups, stir frys, and curries are sprouted mung beans (which you can make super quickly at home)! And when you sprout them yourself, they contain higher levels of folate, Vitamins K & C, magnesium, phosphorus and antioxidants - basically you have delicious vitamins to munch on and add to meals!
- Rinse & wash mung beans three times or more until water runs cleans over the beans.
- Soak the beans in water for 9-12 hours. Do not cover, unless with a breathable top.
- Once the skin is broken on the beans, you'll know you have soaked for long enough and they are ready to sprout.
- Discard the water they were in and rinse the beans a few times again and then drain in a strainer.
- Transfer the beans to a bowl or jar (ensure there is no excess water).
- Cover the jar partially and move it to a warm, dark place away from sunlight (do not cover completely).
- After 12 hours you will see sprouts! You can leave them for longer to grown longer and thicker sprouts if desired.
- These can be stored in the fridge for 3-4 days and best if consumed within the first few days.
- Can be eaten raw or added to dishes like stir fry, salads, soups, curries, and noodles.