Mung’d Up

Mung Sprouts by Lisa

Check it out, after 72 hours one cup of dry mung beans has sprouted into 8 packed cups of mung bean sprouts. Delicious in salads, sandwiches and stir-fry’s or simply with some olive oil salt and pepper, personally my favourite snack to grab on the go… oh how far I’ve come.

Loaded with vitamins and minerals and lots of amino acids. Sprouts are living foods that nourish your cells and provide loads of those magical enzymes.

Try This

1. Rinse 1/4 cup dry mung beans and soak overnight (or 4 hours)
2. In the morning rinse and drain
3. In the evening rinse and drain

Repeat steps 2 and 3 until the beans have a tail 1/4″ or longer, about 48 to 72 hours. Then just pop them in the fridge to stop their growth process. I use a mason jar with no lid and leave it a counter out of direct sunlight. Remember they will grow about 8x their original size so make sure their container has room.

I promise this is so simple, you could do it at your desk… oh good idea! If you try it Instragm or Tweet the pictures please @thegoodsisgood we wanna see.

CATEGORY: Health & Wellness


Chef and Owner at the Goods. Food is at the root of everything, it has the power to impact our health, wellbeing and spirituality, the economy, environment and overall health of this planet.

Comments (2)

[…] Grains and Legumes Long Grain Brown Rice Quinoa Adzuki Beans Lentils Mung BeansĀ  […]

[…] and legumes are so satisfying, sprout them before cooking for an extra nutrient […]

Leave a Reply