SPROUTED MUNG BEANS

Makes 1/2 cup, 24-48 hours sprouting time, good for 2-3 days in the fridge

INGREDIENTS

• 1/2 cup green mung beans

• 2 cups water for soaking

• Bowl for soaking

• Large strainer for sprouting

• Large bowl for sprouting

DIRECTIONS

1. Soak the mung beans in a bowl with water overnight.

2. Drain and rinse the mung beans.

3. Spread them out in a thin layer at the bottom of the strainer.

4. Place a bowl underneath the strainer to catch any water drips while sprouting.

5. Place a paper towel on top of the strainer with mung beans.

6. Let those mung beans sprout on their own over the next 24-48 hours.

7. Rinse under water every 12 hours (you want to keep them wet but not too wet).

8. They are done when the tails are 1/4 inch long. Once sprouted, store in the fridge for 2-3 days. Can eat raw, steamed, or stir-fried.

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Notes

• When you sprout a food you pre-digest it and you make those nutrients easier to digest. You also add more air and ether elements to that food which makes the food lighter (making them great for kapha). So with these sprouted mung beans you have a light, nutrient dense, and easy to digest food.

• This is a great meal topper to any food where you want an extra protein kick or a crunch!

• You can eat them raw, stir fry them, or steam them. To steam them, place them in a pan with 1 tbsp of water, cover, and allow them to steam for 5-10 minutes.