Art of sprouting

When the going gets tough, which it has been getting in the past couple of weeks, at the top of my list of coping strategies is to have a good helping of super foods. And at the top of my list of super foods are sprouts. Grean-mung bean sprouts. Full of nutrients, easy to make at home and the best part is for all their goodness and convenience, they don't taste bad. In fact with a little lime and salt they make a very tasty snack. Now, while the process of sprouting is fairly simple, I have been trying to optimise the  process steps to have: usage of regular kitchen utensils, no cloth-shoth jhamela and minimum handling. The last attempt worked out beautifully and a batch of absolutely gorgeous sprouts was obtained. Here are the steps:

• get a vessel (V1) which as the shape of a bowl
• get a smaller vessel (V2) with lid (L2)
• soak the amount of bean that you think would fit the space that is enclosed in V1 if it was covered with L2. I usually soak the beans in the morning before leaving for office
• in the evening, drain the beans and put them in V1
• cover the beans with upturned L2 and push the L2 down until it snugly fits V1
• next put upturned V2
• now holding the V1 and V2 turn the whole assembly up side down
• put a weight on the V2
• before sleeping slowly retrace the steps and rinse the beans and bring back to the final configutration
• do another rinse in the morning and put it back again

By the evening, sprouts are fully grown and ready to give you a perfect pick-me-up snack!