Just soak us overnight in water. Rinse us the next morning, put us without water in a dark pot with lid. We love to drink so rinse us every 5 hours. Every time put us back without water and voila... After 2 days we have little white tails. Ready to eat. Enjoy!
Because of the prana they give i love to put them in salads or eat a handful on a bread or at the side of a dish. Because of my Ayurvedic tradition i love to make sprouts from mungbeans, because mungbeans are more sattvic in nature.
Health benefits
The health benefits of sprouts make an impressive list, and they include the ability to improve the digestive process, boost your metabolism, increase enzymatic activity throughout the body, prevent anemia, help with weight loss, lower cholesterol, reduce blood pressure, boost skin health, work alkalizing in the body and many more.
The most common sprouts that people regularly use in cooking are alfalfa, soy, and mung bean sprouts, as well as various other types of bean sprouts. The reason that so many people turn to sprouts as a source of food is that they represent a much more significant amount of vitamins and nutrients than they do in an un-sprouted form.
The important thing to remember is that much of the nutritive value of sprouts is lost when they are heated. They are a very important source of nutrients and beneficial health boosts, they should always be added to meal in their raw form to guarantee that they have the most impact.
All of the nutritional and medicinal benefits of sprouts are derived from their impressive vitamin, mineral, and organic compounds content. They contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, pantothenic acid, niacin, thiamin, vitamin C, vitamin A, and riboflavin. In terms of minerals, they contain manganese, copper, zinc, magnesium, iron, and calcium.
Try it yourself, see them grow quickly and enjoy the fresh crunchy bite.