Sprouts are an inexpensive food that grows indoors, needs no processing or preparation and are easy to digest. When you eat a sprout you are eating a tiny, easy-to-digest plant that is at its peak of nutritional value providing natural sources of vitamins, minerals, enzymes, and amino acids. Sprouts are also alive – known as biogenic. They transfer their life-giving energy to your body and are grown from seeds, beans, grains, and nuts.
Before sprouting, seeds, beans, grains, and nuts are considered an earth element and must be eaten sparely. However, when sprouted they become fire and are more nourishing for the body. In fact, in their sprouted state they provide a form of living bodybuilding material that has not net been isolated by scientists, but are proven to be of value in nature’s day-to-day laboratory. They become a full balanced meal and one can live on them without any other food in their diet.
The other important foods recommended by us, such as fresh raw vegetables and fruits, are considered bioactive. Yet, while they provide a wealth of organic vitamins, minerals, proteins, and living enzymes, they are not capable of creating new life.
Mung Sprouts :
One of the easiest beans to sprout is mung. They taste best when grown away from light and under pressure. Buy mung beans with husks on. Soak the amount you wish to use 12 hours in a container with a lid. Rinse and put the beans into a dampened cotton cloth. Put the cloth wrapped mung beans in a metal container with a lid as they are to be grown in the dark. Depending upon the weather, you will have to rinse the cloth or dampen it approximately every four hours. The beans should be ready for harvest within 8 to 12 hours. All you have to do is rinse and serve. The green husk may come off and can be eaten or thrown away. Once harvested, the sprouts should last 3 days in the refrigerator.
Suggested book to read on sprouting:
The Sprouting Book by Ann Wigmore ISBN 0-89529-246-7