Sprouted Mung Beans — TRINE KRISTIANSEN

Nuts, seeds, legumes and grains has many nutritional advantages, but many of them are locked up tight by enzymes and anti-nutrients, such as phytic acid. Enzyme inhibitors, which basically means that the enzymes block the body from digesting these foods, as a result of natures defence mechanism, can cause pain, discomfort and other problems in our guts. Phytic acid, a substance not digestible for humans, binds with calcium, magnesium, iron, copper, and zinc in the intestinal tract and block their absorption, making it hard to impossible for you to absorb those nutrients. Not only will phytic acid block the absoption of essential minerals from the actual food containing these blocks, it will also inhibit you from absorbing vitamins and minerals from the rest of the food you're eating. This is why a diet high in raw nuts, seeds, legumes and grains may lead to serious mineral deficiencies and it's also harmful to your digestive system. The sprouting process or the activation process (soaking, fermenting, sourdough), breaks down the enzyme inhibitors and anti-nutrients and neutralizes these block very effectively. Sprouted food is more digestable, and the nutritional value is higher as the sprouted foods causes their levels of both protein and vitamins and minerals to increase, and most importantly your body can now utilize the nutritional value found in those foods, which you would not have been able to before.

Mung beans - a type of small, green legume in the same plant family as peas and lentils - is a high source of protein, fiber, minerals and antioxidants and they’ve been a part of traditional Ayurvedic diets in India for thousands of years. They are easy to sprout at home without the need of any fancy equipment and once sprouted, it's a delicious touch to almost every meal. Top your slice of bread, salad, soup, curry and pasta with it, and you'll have a more nutritious and colourful meal.

Instructions

Put 1 cup of dry mung beans in a bowl, cover with at least 2 cups water, if not more. The beans will double in size.
Let soak overnight.
Drain the water from the beans, and rinse thoroughly using a colander/strainer. Leave the soaked beans in the colander and place a empty bowl underneath for the excess water. Cover with a clean towel so it's not exposed to light.
Let sprout from 2-4 days. Rinse 2-4 times a day.
Place sprouts in a clean dry mason jar with a lid and keep in the refrigerator.