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If you’ve never sprouted beans you’re missing out on a lot of fun, yummies, and nutrition!
As gardeners, we don’t expect instant gratification. No, our gratification timetable falls somewhere between the time it takes to grow a Chia Pet to that of aging fine wine.
We wait months for the complete transformation of a tiny lettuce seed to a ready-to-eat stalk or head of lettuce. That’s pretty much the case for any vegetable. However, with sprouts, the seed-to-table time is accelerated exponentially. Of course, that’s only because we’re not waiting for the seed to become a mature plant producing its fruit. Instead, we help the seed START to grow, and then … toss it in our mouth. Pretty sneaky if you ask me. The little seed doesn’t see it comin’.
There are so many beans you can sprout and toss into dishes. Most often you hear of sprouts being used in salads or stir-fry dishes. I love salads loaded with goodies, and sprouts give my salads variety, extra crunch, additional nutrition, and a little whimsical presentation.
5 Reasons to Sprout Beans
- Sprouts Are Nutritious.*
- Sprouting Allows You to Eat the Beans NOW.
- Sprouting Aids in the Digestion of the Beans.
- Sprouting Provides Winter Cabin-Fever Reprieve.
- Sprouting is SO Much Fun!
*You’ll need to do your own research on this. Some believe raw sprouts are a nutrient-dense food; others believe eating raw sprouts may be the cause of some illnesses and death outbreaks.
I’ll have to elaborate on these reasons in a future post. There is so much that can be said about sprouting beans; I just can’t easily fit it all into one post.
How to Sprout Mung Beans