The last time I tried sprouts was MANY years ago, when they were only available in the health food store, and the health food store was a small, locally owned affair with hand painted murals on the walls and revolutionary music and patchouli in the air. Lest I give you the wrong impression, this was in about 1991. You may be surprised to find that I did not become a sprout loving Momma until recently. When I tried them before, they were okay. Just okay. There were an awful lot of them, however, and they DO spoil; I didn’t like them enough to try to plan meals around them (planning really wasn’t my thing at the time), and since I was only preparing food for myself, the math simply didn’t work out. They were too expensive. Flash forward and EVERYTHING in that last sentence has changed.
I purchased some sprouts last summer, after having them with an awesome stir-fry Big Sis made for us at the beach, and they were good. Liked them. I still thought they were a bit pricey, but with more people to partake, the risk of spoilage was minimized. Then I found out just how nutritious they are. Then I realized my children liked them. Then I realized that I LOVE them on everything. The final piece of this sprouty puzzle was solved when I took 10 minutes on the internet to find out how to grow the little buggers… so here it is. Your tutorial on a DIY sprouter and sprouting, for next to nothing. What does this have to do with lunch? EVERYTHING. Know what makes ANY sandwich filling taste better? Sprouts. Know what makes any leftovers taste fresh and a little crunchy in a great vegetable kind of way? Sprouts. Know what makes you feel very clever when you grow them on your counter and include them in your thrifty and nutritious brown bag lunch? Sprouts. So without further ado…
To grow sprouts, you need a sprouter. You are welcome to buy one, but I am too cheap to do that, so here’s my solution: large canning jar with 2 part lid and some mesh. I happened to have clean window screening material from making beach bags for kids, but I imagine any mesh would work.
Next I used a yellow crayon to trace about 1/2 inch around the inner part of the canning lid and cut the circle of screening,
stretched the mesh tightly over the top of the jar and screwed the outer ring on tight to check for fit.
After washing everything, I added 1/4c of dried mung beans (purchased bulk from my food coop) to the jar,
and added water until the jar was nearly full. I left them to soak overnight, drained the water by turning it over (with the lovely screened lid still on…. doh). And the next day rinsed the beans with fresh water, and drained them again. Many of the skins had cracked. I proceeded to rinse them twice a day for the next couple of days and watched their astonishing progress.
And so we’ve proceeded to eat them with everything, because they’re awesome. And they cost me about twenty cents. Yep, twenty cents to fill a one pound strawberry container with delicious homegrown sprouts. Ahhh nothing more satisfying than some thrifty nutrition.
WHAT to do with so many flippin’ sprouts you ask? Well aside from the aforementioned sandwich glorification, there is always the prospect of a great NAMUL!!! Oh yes, we return to our friend the namul, and my new best friend Ani Phyo’s cookbook. As a fabulous salad at lunch, my hubby and I enjoyed:
MUNG BEAN SPROUT NAMUL – adapted from Ani Phyo‘s recipe in Ani’s Raw Food Asia
- 4 c mung bean sprouts
- 2 T apple cider vinegar
- 2 T sesame oil
- 1 t maple syrup
- 1 small clove garlic, made small however you like
- 1 t salt
- 1 t minced ginger
- large pinch red pepper or chili flakes
Doesn’t get much easier than this kind of procedure. Put all in bowl, toss. Wait 20 minutes or so. Eat. Love.
We had ours as a side to veggie burgers at lunch, but I could easily see adding it to the top of any Asian dish with crunchy scrumptious results. While I must confess the kids wouldn’t touch this one, I should also say that I was glad, deep inside, that I got to eat that much more. Delish.