Home Sprouting -give it a go


I love fresh sprouts. They are so crunchy and incredibly healthy. You can buy a greater range these days in supermarkets but growing your own is much cheaper and they taste better. I was delighted to discover a few months ago that they will keep fresh for at least a week if refrigerated in their jar.

I have a couple of special sprouting jars that I bought on Amazon that make draining the sprouts easier but, to be honest, you an use a normal jar or a sprouting bag.

You can sprout lentils, beans, peas and seeds. I like mung bean and chickpeas the best. They go really well in salads and stir fries. The smaller lentils and seeds sprout fastest and you will see small sprouts after the first day.

Take a handful of mung beans and place them in the jar. Cover with cold water and soak overnight. The next morning drain the water and rinse in more fresh water. Drain again and leave in a cool place. Rinse and drain daily until the sprouts are the length you want. Then place in the fridge until you want to use them.


Home Grown Mung Bean Sprouts with Stir Fried Noodles and Cashew Nuts


Sprouting your own beansprouts is really easy. See my post about this. They are so delicious in a stir fry and a great source of protein. As always with nuts, the cashews taste much better if they are toasted first. Broccoli is great for boosting the immune system.

Preparation time 15 minutes

Cooking time 15 minutes

Serves 4

A head of broccoli chopped

A red pepper chopped

A large clove of garlic crushed

A thumbnail piece of fresh ginger chopped

A leek finely chopped

2 handfuls of toasted cashew nuts

4 handfuls of fresh sprouted mung beans

A tablespoon of light soya sauce

A teaspoon of honey

A finely chopped chilli

A tablespoon of white wine.

A tablespoon of oil for cooking

A teaspoon of sesame oil

300 g of wholewheat noodles cooked.

Heat a large pan or wok until it is very hot and then add the oil and heat until the oil is smoking. Add the vegetables to the oil, together with the garlic and ginger and stir fry for 5 minutes.  Grind one of the handfuls of cashews and add these together with the whole cashews and mung bean sprouts. Now add in the noodles and stir plus a splash of white wine. Add the soya sauce, honey and chill and stir fry for a few more minutes. Add a little water if the pan gets  too dry. Finish with the sesame oil.