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fruit and veggies, Geen categorie, Tastebuds
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Mungbean sprouts

Mungbeans_2

With the light is coming along with spring, I’m longing for having even more greens. But it will take another month at least before the new veggies are here … Thats when I enjoy sprouts instead! Today’s tastebud is mung bean sprouts.
The hard dry bean keeps a secret. It is brought to life with a little help of water. In just a few hours it wakes up and begins to grow. Ready to serve us with protein and energy!

It’s easy to sprout!

You can of course buy ready-made sprouts in the store, but it’s so super easy to make it yourself as well. For a city-person without a garden, it’s almost like getting your own small garden for a few days unexpectedly.

What do I sprout it in?

There are beautiful but often expensive sprout containers to buy. They are handy if you want to sprout several different varieties at the same time as they are usually sold with several “floors”. If you do not have one, it works just as good to sprout in a nutbag or even in a colander or a fine mesh! Nothing else needed; Just water, beans and a few days’ of waiting and the magic can begin.

What can I sprout?

Mung beans are one of the easiest to start with. They are strong, beautiful and give a good harvest in no-time!
Other suggestions are whole buckwheat, adzuki beans, yellow peas and green and black lentils (the red lentils are often already split and can therefore not be sprouted).
In addition to sprouted beans, you can also grow sunflower seeds, chia and, of course, garden cress just to name a few. But I’ll leave that for another time.

Keep in mind that the beans will at least double in quantity when sprouting meaning a lot to eat in a short time!

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What do I do with the sprouts?

These lovely crispy sprouts can be used for so many things!
They are of course great to sprinkle over a salad, a sandwich or just enjoy them as they are.
You can also add a handful into a wok, just remember adding them at the very end of the cooking to keep their crispness. You can also stir fry them quickly on their own and add some fresh herbs such as chopped parsley or cilantro and some good sea-salt at the end.
Or throw some of the sprouts into the mixer for a green smoothie.
Or why not enjoy them with some apples for a snack like this (see link)? Or fill different rolls (think pancakes, cheese slices, rice papers etc) with them together with other vegetables.
Mmmm, I’m getting hungry just thinking about it!

Get the sprouts going!

1. Add about 2 cups of whole mung beans into a bowl. Cover with twice as much water.
2. Leave the bowl in room temperature for 12-24 hours. Make sure there is enough water all the time!
3. Pour the mung beans into a sieve and rinse them carefully a couple of times.
4. Pour the beans into a sprout bowl, a nutbag or a colander (see comments above). Do not cover the beans as they then tend to get mould by doing so. They need fresh air!
If necessary, place a plate under the colander to prevent water from the beans coming everywhere.
If you have the opportunity, hang the nutbag so that air is coming from underneath.
If you want light sprouts you should grow them in darkness (about 20-25 ° C). If you prefer them filled with chlorophyll (ie green), you grow them in ordinary daylight.
5. Rinse the sprouts every morning and evening and allow the water to drain properly in between.
6. After 2-4 days you have lovely, strong sprouts to enjoy. Do not let the germ grow too long before enjoying them, it just contains mainly of water anyway.
7. Keep the finished and dry sprouts in a glass or plastic jar (even an open plastic bag would do in case of emergency) in the refrigerator. Cover them lightly. There they will keep fresh for about 3-5 days.

Mung bean extra premium; If you like and have the time, you can peel off the green peel from the finished sprouts. Then you get nice white sprouts instead …

Filed under: fruit and veggies, Geen categorie, Tastebuds

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