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Description
Unlike gardening, when one have to wait for weeks or months before harvesting any produce, sprouts are ready to eat within a couple of days. Sprouts are living, growing plants, even at the moment we eat them, and they contain live nutrition that fits into any healthy diet. They are packed full of essential vitamins, minerals, and amino acids.
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Ingredients
Mung beans, azuki beans, lentils, soybeans, chickpeas, green peas, red clover seeds, radish seeds.
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Directions
1. Soak seeds for 8-12 hours, depending on their size. Drain thoroughly.
2. Rinse seeds in fresh lukewarm water and drain thoroughly, 2-3 times daily. Keep in a location with plenty of airflow.
3. After 3 or 4 days, sprouts will be about 1 inch. Place them in direct sunlight for 1 day until the tiny leaves turn green.
4. On the next day, the sprouts are ready to serve.
5. Make sure they are thoroughly dry before refrigerating. Keep refrigerated and consume within 1-2 weeks.
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Uses
Sprouts are often eaten in salads, sandwiches, and stir fries, but they can also be added to omelets, bread, dips, casseroles, soups, homemade juice blends, or on their own as a side dish, cooked or raw.
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Storage
When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 9 months.
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Allergens
Contains: Soy. May contain wheat.
| SKU | Unit Size |
|---|---|
| 23881 | 12 x 100 g |
| 23886 | 10 kg BULK |
| 23887 | 22.7 kg RM |
-
Description
-
Ingredients
-
Directions
-
Uses
-
Storage
-
Allergens
-
Unlike gardening, when one have to wait for weeks or months before harvesting any produce, sprouts are ready to eat within a couple of days. Sprouts are living, growing plants, even at the moment we eat them, and they contain live nutrition that fits into any healthy diet. They are packed full of essential vitamins, minerals, and amino acids.
-
Mung beans, azuki beans, lentils, soybeans, chickpeas, green peas, red clover seeds, radish seeds.
-
1. Soak seeds for 8-12 hours, depending on their size. Drain thoroughly.
2. Rinse seeds in fresh lukewarm water and drain thoroughly, 2-3 times daily. Keep in a location with plenty of airflow.
3. After 3 or 4 days, sprouts will be about 1 inch. Place them in direct sunlight for 1 day until the tiny leaves turn green.
4. On the next day, the sprouts are ready to serve.
5. Make sure they are thoroughly dry before refrigerating. Keep refrigerated and consume within 1-2 weeks.
-
Sprouts are often eaten in salads, sandwiches, and stir fries, but they can also be added to omelets, bread, dips, casseroles, soups, homemade juice blends, or on their own as a side dish, cooked or raw.
-
When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 9 months.
-
Contains: Soy. May contain wheat.