Sprouting: Mung Beans + Lentils

 when the summer garden or even the wild, fresh greens in the yard or community aren't easily available, use your bulk seeds or the smallest beans in your pantry to add life-giving enzymes, nutrients and crunch to your salads or soups. sprout in your kitchen! it is so easy; you need only a few simple supplies and a couple days for growing. to sprout mung beans + lentils, i used beans, a bowl, a medium to large wire-mesh collinder, and a dish towel.

i covered 2 Tbsp of mung beans + 2 Tbsp of lentils in water (use any combo of seeds or beans that you'd like) and let them soak over night.

by morning (depending on the warmth of your kitchen), the beans can already be split open. 

drain the beans through the collinder and rinse them well under running water. spread the beans throughout the collinder. rest the collinder in a bowl (to continue draining excess water) and cover everything with a dish towel. rinse the beans well in the evening, spread them out in your collinder again, rest the collinder in your bowl and cover everything again with your towel overnight.

by the second morning, the beans have begun sprouting and "tails" are growing. at this point, i like to empty all the beans in my bowl each time i clean them to release the tails from growing through the wire-mesh holes. then, AGAIN, clean the sprouts with fresh water. drain them through the collinder, spread them out, rest collinder in the bowl, and cover everything with the towel. do this all again in the evening. 

by the morning of the third day, the bean sprouts are well grown. to stop the growing process, wash them with fresh water, drain them well, seal them in a container and store them in the frig to be added to salads, soups, sandwiches or however you'd like.

isn't that easy!

as we step into the cold season, let's sprout more so we can eat fresh, live food daily for health, healing and enjoyment.

blessed healing, all,

amy luella