Friday, January 6, 2012

Bean Sprouts



Most of us have eaten mung bean sprouts in Asian cuisine, or alfalfa sprouts on a sandwich.  But did you know that you can sprout any type of bean, and they each have their own distinct flavor?
1 cup of Sprouts will add 2 grams of Fiber, 3 grams of Protein, and only 31 calories to your favorite dishes.

Bean Sprouts:

1. Soak seeds over night in luke warm water.
2. Pour off the soaking water. Rinse with clear, luke warm water (cold water will kill them.) Drain the seeds completely.
3. Place the seeds in a sprouter (if you do not have one, one can be made by placing nylon, cheesecloth, or a fiberglass window screen over the mouth of a canning jar, and then securing it with a ring or rubber band.) Place the sprouter upside down on a twenty degree angle, to encourage more drainage. Cover the sprouter with a towel, to keep it dark (Sprouts grown in the dark have better flavor.
4. Rinse the sprouts with warm water (do not remove the spouts from the sprouter, just let the water rinse over them, then tip the sprouter to drain any excess water.)
5. Repeat rinsing and draining 3-4 times a day, until the sprouts are ready to eat.

Peas: 1 cup: 2-3 days
Radish: 2TBS: 4-5 days
Alfalfa: 2 TBS: 4-6 days
Mung Bean: 1/2 cup: 2-3 days
Lentils: 1/2 cup: 2-3 days
Soy Beans: 1 Cup: 2-4 days
Wheat: 1 cup: 2-3 days

Sprouts taste great raw in a salad or on a sandwich. Sprouts also make a great side dish when sauteed in a little olive oil.

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