Mallika Allu and Ravi Jandhyala turn the search for better health into opportunity
Eating living food is the key to vibrant health. Can you guess who the king of breakfasts is – Not oatmeal, not cereals, not porridges. It is “Sprouts”. Sprouting can be thought of as a long and time taking process but in reality, you do not even spend much time to start sprouting.
Sprouting can get messy sometimes with certain kits like.
– The container is too small, complex for bulk sprouting.
– There container is made of plastic. (and if you are like me, no dishwasher for plastic)
– The below process ensures your hands do not get wet during rinse process.
My advice is to get 32 ounce mason jars and sprouting lids in your local health store or amazon.
Soak Mung beans overnight (8-10hrs) with a little warm or room temperature filtered water. You will notice the volume is quadrupled after soaking.
RINSE AND ROTATE
Rinse thoroughly by filling the jar with water and squishing it around and throwing away the water at least 3 times.
Rotate and keep it slanted so no water remains in the jar but they are wet. Keep rinsing 2-3 times every now and then, if possible to keep the moisture intact. I do once after coming from office.
The sprouts are ready by the next day. You can eat them that day and leave remaining by rinsing and rotating for the next day. Safe approach would be to soak the sprouts in apple cider vinegar for 5 minutes before eating them.
It is recommended to eat sprouts for breakfast or lunch but not dinner. For a yummy tasty breakfast, add the following:
Finely chopped red onions
Finely chopped tomatoes or red bell peppers
Finely chopped cilantro – Heavy metal detoxifier – recommend using it daily.
Roasted Peanuts – To add crunch
Overnight soaked nuts (almonds, walnuts, etc) – To pack it with more protein.
Avacado and red pepper
Freshly squeezed lemon or lime juice – Increases the absorption capability.
Have a yummy, complete breakfast.