Sprouts are becoming increasingly known for their nutrition powerhouse. With highly concentrated nutritional benefits compared to eating mature vegetables, sprouts can be easily added to your table, by adding them to salads, soups, sandwiches, stir-fries, sautéed vegetables, pasta anfiberd smoothies.
Sprouts are low in calories and rich in fibre, enzymes, protein, and other micro-nutrients. Not many people eat them although they can easily be bought or grown at home without requiring advanced gardening skills.
Sprouting directions
Soak - 1/4 cup of Green moong in a wide mouth jar.
Fill the glass jar with cool, clean water. The beans will expand as they soak and take up even more space as they sprout, so give them plenty of space in the jar.
Soak the beans for 8-12 hours at room temperature. A general rule of thumb: the larger the bean, the longer the soak.
Drain the water out through the mesh cap easily. Rinse with fresh-water and drain again. Find a spot away from the sunlight (light causes bitterness.)
Place the jar at an angle on a dish rack or wire cooling rack so the excess moisture is released through the opening of the jar. Air circulation is important for healthy sprouts.
Rinse and drain the beans with fresh water at least twice a day, up to four times a day if the beans seem to be drying out completely.
Keep doing this until the sprouts grow to the length you want. The whole process can take anywhere from 2 – 5 days.
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