Growing your own sprouts is not that complex! Once you have everything you need to start growing them, all you really need is time and some patience.
Sprouting mung beans can be done in 4 easy steps… plus a little patience:
Step 1 – Measure or weight your mung beans. You do not want to overcrowd your tray. We weighted 75 grams for our tray… even then, we found it was too much! We may bring it down to50 grams for next time. Rinse and soak your mung beans for 24 hours in a glass jar.
Step 2 – Once your bean soaked, spread them on your tray, turn your cover upside down so youcan some weight on the beans. The weight will help the root structure down – this will create strong roots. You must keep the weight on for the first 2 days. You then will put the tray in ‘’blackout’’ – you do not want any light to shine on your beans. This will help the sprouting of your beans. We usually keep them in a closed cupboard where it’s warm.
Step 3 – Water them twice a day… once in the morning and once in the evening… that’s it!!!
Step 4 – Now you wait and watch them grow. You should be ready to harvest in 5 – 6 days
GROWING TIPS:
- Don’t forget to put weight for the first 2 days
- Keep them in blackout – compared to microgreens, sprouts don’t require lighting
- Water them twice a day – you want to prevent your sprouts from drying.
- Be patient! It might be tempting to peak at them throughout the day, but light exposure will slow down the sprouting process.
HARVEST TIME!
Our 75 grams of mung beans yielded 260 grams of sprouts! This is a lot of sprouts for 2 people.
So far, we had several meals where I managed to add them. We had a scrumptious chicken stir
fry, added them to my famous Vietnamese soup and made them into a salad that required almost no preparation.
This salad was quick, easy and required little to no preparation! To make this salad, all you’ll need are the following:
- Your sprouts
- 1 can of corn
- 1 can of black beans
- 1 can of chickpeas
- 1 can of heart of palms
For the dressing
- 1/3 cup of Olive oil
- 3 Tbs red wine vinegar
- 2 Tbs Dijon mustard
- 1 Tbs honey
- 1 tsp dried oregano
- 1 tsp onion flakes
Mix everything together and let sit overnight in the fridge – the salad will have a chance to
soak in all the dressing goodness! You can eat as a meal (the beans and chickpeas serve as
protein on their own), or you can also serve as side dish.
What are you waiting for…get sprouting!
