Updated: Mar 30
Why would you sprout your food?
This is one of my favourite ways to experiment with food because it's so easy and cheap! Sprouting is essentially the practice of germinating (growing) seeds. You can sprout many every day foods including grains, nuts, beans and seeds. Today I have chosen mung beans.
Some of the health benefits from sprouting include the food becomes easier to digest and for my body to access their full nutritional profile. Recent studies were able to show when comparing sprouted grains to unsprouted grain seeds, the unsprouted grains had a lower protein content, lower profile of essential amino acids, lower protein and starch availabilities, and the presence of certain anti nutrients (1).
One of the reasons this occurs is because soaking and sprouting can decrease a naturally occurring 'anti-nutrient' called phytic acid (2).
Read more about anti-nutrients here.
1/2 cup dried whole mung beans
Medium/large glass jar
Chux or muslin cloth
Cover the mung beans in water and soak for 24 hours
Drain the water and give the mung beans an extra rinse under running water
Pour the soaked beans in the jar. Do not place lid on jar
Instead of lid, place a square of chux/muslin cloth over the opening and secure with a rubber band
Place the jar in a warm/room temperature place, on a 45 degree angle with the end of the jar that is covered in chux/muslin cloth facing down.
Leave for 24-36 hours for the beans to sprout, giving the jar a gentle shake every 12 hours.
After they sprouted to your liking, place lid back on jar and place in fridge.