Sprouting beans, legumes and grains is healthy because the process of sprouting enhances the nutritional value of these foods and also improves their digestibility. In addition, sprouting minimizes certain anti-nutrients that are normally found in beans, legumes, and grains (as part of these plants’ normal defense mechanisms) that can block the absorption of important minerals or cause intestinal gas and bloating.
Sprouting Mung Beans
When sprouting mung beans, keep the beans in the dark. Exposing them to light when sprouting makes the beans bitter. 1/4 cup of dried mung beans yields approximately a cup of sprouted mung beans.
- Check out this WikiHow site that has directions and pictures on how to sprout your mung beans!
Toasted Sprouted Mung Beans
This simple yummy recipe is
- Sprouted mung beans – 1 cup
- Nutritional Yeast – 2 tablespoons
- Chilli flakes – 1 teaspoon or to taste
- Salt – to taste
- Pepper – to taste
- Toasted sesame seed oil – 1 tablespoon
- Optional roasted peanuts for extra crunch – 2 tablespoons
Preheat a saucepan, then add in all the ingredients. Mix well. Toast all ingredients on the stove for 2 minutes maximum, remove from the heat and it is ready to serve! You can eat this as a snack as it is, or with your toast, your meal or with your salad.
by Fernanda Queiroz (Naturopath in Training)
Fernanda works as a retail naturopath in training at Doctor Earth Bondi Junction Health Foods under the guidance and mentorship of