Tag Archives: sprouting with kids

mung bean sprouts

1 May

photo-28Look at those tails!

These are homemade sprouts. It’s true, you can make them at home and forego all of those supermarket options.

Sprouts are pretty spectacular.

Not only do they add crunch to salads, trail mixes or noodle dishes, but they also provide us with a complete protein, and make it much easier for our bodies to digest, and absorb their various nutrients.

Mung beans are a great choice for sprouting since they are rich in vitamins A, B, C, E, B1, B2 B3 and K, helping to strengthen our immune system, vision, bone development all while protecting our cells from free radicals that we are exposed to daily.

Sprouting is a prefect activity to do with your kids. They will love watching their tails grow, and will be much more inclined to munch on them.

It’s easier than you think, here’s how:

1. Take a ball jar and some cheese cloth (or get a screen for your jar – here’s how to make your own).

2. Add a handful or two of mung beans (or lentils – good beginner legumes) to your  jar.

3. Pour in enough water to cover the beans.

4. Cover with cheese cloth or your screen then screw on the top.

5. Let your jar sit for the day/night on your counter, somewhere dark.

6. The next day, pour the water out through the cheese cloth/screen, add fresh water in – this rinses the beans. Remove the water one more time.

7. Let the freshly rinsed beans sit on your counter in the dark for another day. You will begin to see tails emerge at this point.

8. The next day, rinse again. Once their tails are showing, they should now be ready to eat.

For a more detailed look on how to make sprouts, check out this great link.

Happy sprouting to all!

sprouts for spring

5 Apr

Many students are tending to small green sprouts in their classrooms this time of year – learning about thinning out plants, and preparing to transplant them to roomy soil to grow into plants that we can later eat and admire. It’s a magical process – that of growing food. Sprouting legumes (germinating seeds to eat!) in your home kitchen – brings with it the excitement of planting, yet offers a more “instant” gratification as sprouts are ready to eat within just a couple of days. Homemade lentil sprouts mixed up with toasted pumpkin seeds and raisins – delicious and nutritious! Making your own sprouts is super simple, and timely with the coming of spring. Mung beans or lentils are great to choices as they are soft legumes and sprout quickly. You can get a sprouting jar – which is just a jar with a screened top: , or you can use a jar with a towel on top.

Directions:

Start with 1/4 cup of lentils and soak them in 2 cups of water overnight. (You can start with a cup of lentils – you just want them covered in a lot of water. In the morning, pour out the water, and rinse the lentils well. Leave them on the counter, still wet but not submerged. Repeat this process of rinsing the lentils, and leaving them wet but not submerged at least twice a day. If you are around more often, rinse them 3-4 times a day.

In 2-3 days, they will have tails between 1/4-1/2 inch long and they will be ready to eat. You can give them a half hour of sunshine at this point to enhance their chlorophyll content. If you aren’t going to be able to eat them quickly, put them in the refrigerator to stop the growing process.

How to eat them?

  • mix them with toasted pumpkin seeds and raisins for an on-the-go snack
  • top with olive oil, grated parmesan cheese and sea salt for a savory side
  • top with olive oil, parmesan cheese and a little cayenne or other pepper for a spicy kick
  • add to salads, stir-frys and soups
  • add to cooked grains like rice

Do you have any favorite sprouting recipes or stories? Share them!