Over the last month I’ve become infatuated with creating hearty, delicious salads for my lunches, based on delightful sprouted mung beans. Salads needs to be wholesome and filling, I have little truck for a bowl of leaves and a dressing, I want something substantial. They need are a good base, a nutritionally sturdy underpinning, hence my love of legumes as the base for my salads this summer. Once I knew how to sprout mung beans, I became a convert to them!
I began the summer using tins of chickpeas, kidney or black eyed beans, yet quickly became tired of the tinned burden when shopping, not to mention the space they take up on my shelf. I needed something fresh, healthy and less tinned.
I’ve been using Mung beans for years in curries and occasional salads, since being introduced to them via some Indian recipes and an… come and read more…