If you're wondering what protein has to do with sprouts, marvel at this: one cup
of mung bean sprouts has 14g of plant protein!
International Specialty Supply is a «One Stop Shop» for commercial sprout growers
of mung bean sprouts, soy bean sprouts, alfalfa sprouts, broccoli sprouts, wheatgrass and other seed sprouts.
It's a stir fry
of mung bean sprouts (called togue in the Philippines), cabbage, mushrooms, garlic, onions, ground beef, and tofu.
Made this with chicken instead of shrimp, and carrots instead
of the mung bean sprouts (local thai places always use carrots, and I'm not a fan of the sprouts).
1 extra large leaf of rainbow swiss chard 1/2 — 1 onion rough chop 2 carrots slice or cut small 1 bag
of mung bean sprouts washed 2 tsp Sesame seeds 1 tsp lemon grass Sea salt and pepper to taste 1 tsp Raw Organic Agave Virgin Coconut Oil
Not exact matches
I have
mung beans sprouting in my pantry in anticipation
of yet more «bowl food» and maintain my twice - daily salad regime.
It is the first time I have used
mung beans and I used two cups
of beans which I had been soaking for a few days with the intention
of sprouting - could that have been the problem??
So unlike lentils which create a HUGE amount
of sprouts, you can definitely start with a larger amount
of dry
mung beans without having to worry about overflowing your
sprouting container.
Lime Vinaigrette 1/4 cup vegetable oil
of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup
mung bean sprouts 4 bib or butter lettuce leaves, washed
Raw (not
sprouted)
mung beans are a good source
of RS, so
mung bean starch (commonly available in Asian grocers) will probably work, too.
4 med beets, quartered 4 c
mung bean sprouts 2 c onions, sautéed 1 Tbsp chili powder 2 tsp curry powder Juice
of 2 limes Handful
of cilantro, chopped A little flour, if needed
Feel free to substitute any kind
of sprouted beans (found in the refrigerated produce section
of most natural food stores) for
mung beans.
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups
mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices
of lime — to serve
One
of the best salads I've made in a long time (
mung bean sprouts, avocado, arugula, yogurt, almonds) & a look at the QUITOKEETO packaging.
Caryn Hartglass: And this is with vegetable stock, lemon grass, coconut milk, fresh ginger, the kaffir lime leaves or lime zest, and then your choice
of assorted vegetables like carrots, zucchini, broccoli, eggplant, mushrooms, yellow onion, green or red chilies, some lime, Braggs Aminos, some salt, cilantro, Napa cabbage, and
mung bean sprouts.
1 cup steamed edamame
beans (steam the whole pod and then extract the little
beans - a great job for someone in your house other than you - like a child or lover) 1 cup
sprouted chickpeas, lentils,
mung beans or cooked /
sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste
Add a sprinkle
of sesame seeds and my Asian
sprouted mung bean salad is ready to serve.
1 head
of organic tatsoi 1 organic spring onion, thinly sliced 2 organic avocados, sliced 1 cup sugarsnap peas, chopped 1 cup organic
mung bean sprouts 1/2 organic cucumber, cut into sticks 8 sheets nori seaweed, cut into small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy sauce / tamari
I had purchased a bag
of Tru Roots
Sprouted Bean Trio and was dying to try the mix
of lentils, adzuki and
mung beans in a soup.
The
sprouts I've been growing are a mix
of lentils,
mung beans, adzuki
beans, and green peas from the
Sprout House.They're medium - sized
sprouts which produce a slightly peppery taste.
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet
bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each
of at least 3
of the following toppings: - Grated carrots - Chopped tomatoes -
Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch
of cilantro (leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch
of scallions, shredded 2 cups finely shredded cabbage 1/2 cup
mung bean sprouts 1/2 cup broccoli or pea
sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Mung bean and all raw
bean sprouts are not safe from a bacterial point
of view.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked
beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful
mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
1 tablespoon coconut oil 2 tablespoons toasted sesame oil 2 stalks lemongrass — bruised with the back
of a chef's knife and chopped finely 1 tablespoon grated ginger root 2 cups
sprouted or cooked
mung beans 2 teaspoons sriracha 1 tablespoon lime juice 2 teaspoons brown rice vinegar sea salt 2 cups broccoli florets 2 large carrots — julienned 3/4 cup coconut milk 2 tablespoons tamari toasted sesame seeds 1/4 cup chopped green onions basil or cilantro leaves
I noticed long ago that
sprouting grains and garbanzo
beans improves the taste
of the resulting flour, so I decided to
sprout the
mung beans for this pasta as well.
I then add a cup
of red clover
sprouts and
mung bean sprouts mixed.
There are so many different types
of sprouts if alfalfa isn't your thing, like
mung bean, broccoli, radish, lentil.
we lunched together, sharing a feast
of coconut - cilantro millet, roasted eggplant hummus,
sprouted mung beans, carrots, and a cornucopia
of our local CSA veggies: cucumber, roasted sweet potato, and mixed baby greens with lemon - tahini dressing.
Korean food markets in the Dallas area carry many
of the same products, although you might be surprised at the number, type, and variety available: cans
of sweetened red
beans, big bags
of frozen dumplings, whole heads
of pickled garlic, jars
of bright red hot - pepper paste, packages
of dried zucchini, giant fresh Korean pears the size
of large grapefruits, fresh soy and
mung bean sprouts, salted fish, several kinds
of rice (from white to beige to black), and more types
of packaged dried noodles than you probably ever knew existed.
Rich sources
of folate (VITAMIN B9) include spinach, dark leafy greens, asparagus, turnip, beets, and mustard greens, Brussels
sprouts, lima
beans, soybeans, beef liver, brewer's yeast, root vegetables, whole grains, wheat germ, bulgur wheat, kidney
beans, white
beans, lima
beans,
mung beans, salmon, orange juice, avocado, and milk.
I
sprouted some
mung beans and fenugreek seeds because
of your workshop — YUM, I'm hooked!
Mung beans are easy to
sprout, delicious in salads and stir fries and the basis
of Mung Dahl — a regular supper for us.
12 oz
Sprouts,
mung bean, mature, fresh, 1 container 1 medium red bell peppers, seeded and sliced 1 medium yellow bell peppers, seeded and sliced 1 tbsp olive oil 1/4 tsp low sodium soy sauce 1 pinch fresh lemon juice, about 1 squirt
of lemon juice 1 tbsp cold water 2 tsp sweetener (sugar substitute), equal to 2 teaspoons sugar 2 medium garlic cloves, peeled and minced 3 tbsp chili sauce (optional) 1 pinch salt and pepper, to taste 2 tbsp sunflower seeds (optional) 2 tbsp
Sprouts, radish, fresh Directions
Here are some tasty combinations for stir - frying: - Onions, carrots and snow peas - Daikon, cabbage,
mung bean sprouts and scallions - Leeks, carrots and red peppers - Onions, mushrooms and zucchini with dried basil - Yellow patty pan squash and mizuna greens with garlic And last but not least — my personal favorite: Baking brings out the very essence
of the vegetables, especially squashes and roots.
At this point, Rich launches into describing a bunch
of foods that you probably aren't too familiar with, like
sprouted mung beans, elk antler velvet, green coffee
beans, apricot seeds, natto, camu camu and more.
Brian also says Wei is launching a
Mung Bean Sprout Stress - Relieving Soothing Mask in the fall, featuring a sheet mask that floats in «the essence of mung bean pressed at the point of germination.&ra
Mung Bean Sprout Stress - Relieving Soothing Mask in the fall, featuring a sheet mask that floats in «the essence
of mung bean pressed at the point of germination.&ra
mung bean pressed at the point
of germination.»
Add
sprouted mung beans to vegetable stir - fry or stir them into a pot
of vegetable stew.
One cup
of sprouted and cooked
mung beans provides 2.5 grams
of protein toward your daily goal
of 8 grams for every 20 pounds that you weigh.
Sprouted and cooked
mung beans are an incomplete protein, which means they don't contain each
of the nine essential amino acids your body needs.
For example, the vitamin A content (per calorie)
of sprouted Mung beans is two - and - a-half times higher than the dry
bean, and some
beans have more than eight times more vitamin A after being
sprouted.
Start by measuring out about 1/3 cup or less
of dry
mung beans (I prefer to
sprout just a little at a time because
sprouts only last a few days and this prevents waste).
Fermentation
of rice bran, and other traditional foods, such as
mung beans, buckwheat
sprouts, and lentils, is known to increase the available GABA content significantly [142 — 144].
A crisp and refreshing Thai salad made with unripened (green) mango,
mung bean sprouts, red pepper, and plenty
of cilantro.
I like to juice — what about beet juice, I like to
sprout what about
mung bean sprouts, is applesauce ok — what is the best type
of bread oh I just can't wait to be conversing with you and others like me!!!!
• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (
OF: omit) • One 16 - ounce (454 g) package
sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g)
mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional
Main among these are: sticky foods, foods with sharp edges, carbonated drinks, caffeine, chocolate, onions, garlic, leeks, chives, scallions, avocado, eggplant, hot peppers, red kidney
beans, raw potato or any
sprouts or green parts
of a potato, raw rhubarb or any rhubarb greens, tomato greens,
sprouts from
mung beans / lentils / chickpeas or other legumes, pits or seeds from cherries / apples / peaches / avocados, raw peanuts (boiled, they're OK in moderation), acorns, bitter almonds, buckeyes, citrus fruits or other acidic foods, and foods prepared with salt, vinegar, sulfites or spices.