Correction on this video – mung beans are from India!
Recipe of the Day – Sprouted Mung Bean Recipes
1 c. mung beans
Directions: Soak 1 cup mung bean sprouts for 12 hours. Rinse every 8 hours for 1-5 days, depending on how long you want the sprouts. Put a weight on top between rinses. On the 3rd (or last) day, soak the sprouts again for 10-20 minutes, then let them dry completely. Skip the last rinse to generate heat.
Herbal Party Sprouts: Mix the sprouts with 1 Tablespoon each of : oregano, basil, thyme, garlic, rosemary, marjoram, onion plus 1/2 tsp. olive oil or sesame oil.
Mung Bean Salad: Chop up your choice of vegetables: cucumbers, carrots, peppers, cabbage, snow peas, mushrooms, pineapple. Toss with sprouts .
Ginger Dressing: 3 T. tahini or nut butter, 2 T. Bragg’s Amino Acids or Nama Shoyu, juice of 1 lemon, 1/4 c. apple cider vinegar, 2 garlic cloves, 1/4 tsp. green curry paste, 1 tsp. honey, 1/4 c. water. Blend and pour over salad. Chill!
Word of the Day – errores – errors/mistakes
Tip of the Day – These sprouts go great in the Mock Tuna recipe!