Sprouts are a terrific superfood! They are packed with nutrition and add a nice crunch to sandwiches, salads, and stir fries. I like to keep mung bean sprouts around for eating in the winter when we get fewer fresh vegetables to eat. I bought mine in bulk from Whole Foods - you don't need many - just a couple of tablespoons will make over a cup of sprouts. Sprouting your own sprouts will save you a LOT of money over buying them from the store, and they will taste better than the soggy old ones in the produce department. Plus, it's fun and easy to do - kids will especially enjoy watching the beans transform in just a matter of days. They might even be fascinated enough by the process to eat them! ;)
Nice tasting seeds for sprouting:
- mung bean
You can see how my sprouts transformed here:
Day 2 -
Day 3 -
Day 4 -
Day 5 - Ready to eat!
My favorite thing to make with sprouts is Egg Foo Young. I got this recipe out of a vegetarian cookbook years ago, but I have tweaked the recipe many times. I wanted to be able to make it out of ingredients I had on hand, so that is the version I will share with you. This recipe is a delicious and simple meal for lunch or dinner. It is also a terrific use for leftover rice!