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Posted by on Jun 1, 2010 in lunch, mung beans | 4 comments

Sprouted Mung Beans

When I was stocking my pantry for this challenge, the woman at the local health food store was so excited to see me buying Mung Beans. She asked me how I heard about them, what I planned to do with them, and wanted the recipes. She said she tries to promote them in the store, because they are so good for you. She told me her dog has survived its’ entire life off of a small handful of sprouted mung beans every morning. I told her I really had no idea what I was going to do with them. I was stocking my pantry with the list, but I hadn’t really read through the recipes yet. She then took me all around the store telling me about all the wonderful beans, and lentils, and what to do with them. She told me she sprouts her own mung beans and uses them to top her salads. She said it would take 2 days here in Canada, but in India she could get it to happen in a couple of hours.

I came home and watched a few you tube videos on how to sprout beans and seeds. I saw someone do it with cheese cloth, so I hunted some down, and started my beans 3 days ago.

First I soaked them over-night in a bowl of water. The next morning I drained and thoroughly rinsed them.

here they are soaked, ready to rinse

I then placed them in the cheese cloth, and put them in a dark spot. I checked on day 1 to make sure the cloth was still moist and added water.

They were ready by day 2! Very tasty! Grady sat and ate a bunch with me right then and there.

The woman at the store said she just sets her beans in a dish with a thin layer of water over top and they sprout, not needing the cloth. I plan to try it that way next. I also can’t wait to try sprouting other things, like Sunflower seeds.

My lunch, field green, sweet peppers, sprouted mung bean, and hemp hearts
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  1. Here is that sprouted hummus recipe.

    Raw Sprouted Hummus
    2 cups sprouted garbanzo beans
    ½ cup fresh parsley
    ¼ cup pitted olives
    ¼ cup fresh squeezed lemon juice
    ½ teaspoon jalapeno****I used a whole jalapeno because I like spice
    1 tablespoon minced garlic
    ¼ cup tahini
    ¼ cup olive oil
    1 teaspoon Mexican Spice Chutney****I substituted the Trader Joes Mango Ginger Chutney for this because I couldn't find sun-dried limes to make the Mexican Spice Chutney.
    1 ½ teaspoon Celtic Sea Salt

    Place all ingredients in blender and blend until creamy.

    Mexican Spice Chutney
    ½ cup Black cumin
    ½ cup sun-dried lime

  2. Here's the other one.

    Sprouted Quinoa Tabouleh
    This is YUMMY!

    1 cup Sprouted Quinoa
    1 cup cherry tomatoes halved
    1 and 1/2 teaspoons sea salt
    1/2 cup lemon juice
    1 tbs mint, chopped
    1/2 cup burdock or parsnip diced (you can substitute any root veg.)
    1/2 cup cucumber diced
    1 and 1/2 cup fresh parsley chopped
    2 tablespoons jalapeno minced
    2 teaspoons fresh ginger minced
    1 tablespoon garlic minced
    1/2 cup Olive Oil

    Mix it all together and enjoy.

  3. Thanks Nicole!

    They both sound amazing! I can't wait to sprout some more stuff. I am going to have to wait until after my elimination diet for the hummus, but I am pretty sure I can have the tabouleh now! excellent :)

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