Sprouted seeds, whether it’s alfalfa, mung beans, lentils, broccoli, clover, or kale, are incredibly good for you. They teem with nutrients that support the immune system, yet the sprouts I see in the grocery store often seem a little sad and past their prime. So I started growing my own (which I would only do if it was incredibly easy). All you need are the seeds and a couple of containers (I used Mason jars).
I bought an assortment of seeds on Amazon and followed the instructions on the bag. You let the seeds soak overnight, then rinse them once in the morning and once at night to wash the hulls off as they grow. It only took four days to get my first crop, and those two jars have supplied a steady stream of sprouts as I add new seeds to the jars. You can mix different seeds to get a range of color and flavors.
There are so many ways to eat sprouts: alfalfa sprouts with poached eggs, lentil sprouts in salads, and stir-fried mung beans (see recipe below) are low in calories and high in the good things we need to put into our bodies to feel good. This mung bean sprout recipe is a favorite of mine, because it’s low in calories and fills you up for hours.
Stir-fried Mung Bean Sprouts
Prep time: 10 minutes
- 1 pound fresh mung bean sprouts
- 1 tablespoon oil
- 3 scallions, split lengthwise and cut into 1-inch pieces
- 1 tablespoon fresh ginger root
- ½ teaspoon brown sugar
- Red pepper flakes
- Soy sauce to taste
- Wash and drain sprouts on a towel.
- Heat oil in a skillet, or wok if you have one, and add scallions and ginger. Stir fry at high heat for a few seconds before adding bean sprouts. Stir fry mixture for another minute until sprouts are still crunchy.
- Add brown sugar and soy sauce to taste. Mix and serve, adding red pepper flakes to extra color and flavor.