I've been sprouting beans on and off for several years. I love the crunchiness of sprouts and the health benefits are pretty impressive. Plus it's rewarding when you eat your very own sprouts topped on a big beautiful salad like this one.
Mung beans are my favourite beans to sprout because they are super quick. You'll have sprouts in a couple of days.
It's so easy to sprout that it's surprising more people don't do it. Sprouting seems rather intimidating. But it's so easy. All you need is a mason jar, a mesh cloth and seeds or beans.
Sprouted foods become truly ALIVE. Their nutrient content increases and those nutrients also become bioavailable (super easy for your body to absorb).
They are rich in nutrients such as:
Sprouting greatly enhances what you can absorb because anti-nutrients – such as phytic acid and enzyme inhibitors – are neutralized.
Phytic acid is present in all beans. It is binds with minerals such as calcium and magnesium, making it impossible to absorb these nutrients.
Enzyme inhibitors prevent your own digestive enzymes from breaking down starches, which is one of the reasons beans can make people gassy.
Sprouting makes a lot of sense now doesn't it?
I've put together a really simple step-by-step video on how to sprout:
Once you have your sprouts ready, you can make a delicious salad like this one I made below and posted on Instagram the other day. You can get the full recipe here.
So there you have it, sprouting in three easy steps.
Have a joyous day!