Benefits of sprouting according to Dr. Axe:
Increases Nutrient absorption, vitamins b12, Magnesium and zinc
Sprouting unlocks beneficial enzymes that allows grains, beans, seeds and nuts to be easier to digest.
Sprouting or fermenting nuts drastically cuts down on the levels of natural carcinogens found in them.
Increases protein availability. Proteins in the form of amino acids become more concentrated and are absorbed better when seeds are sprouted.
Increases fiber content and this is just a few things that sprouting may help with!
Mung Beans are packed with vitamins and minerals such as manganese, potassium, magnesium, folate, copper, zinc and b vitamins. They are also high in fiber and protein!
Mung Bean Ingredients:
1 cup sprouted mung beans
3 medium garlic cloves
3 tbsp tahini paste
1/4 cup olive oil
3 tbsp water
Juice of half a lemon
Dash of salt to taste*
Veggies: (feel free to substitute veggies)
Sprouted Corn or Whole Wheat Tortillas
Balsamic or Red Wine Vinegar
Braggs Amino Acids
Brewer's or Nutritional Yeast
1. Put all mung bean ingredients in a blender and pulse to desired consistency.
2. Heat tortilla on comal (skillet or hot plate) spread on the hummus, pile on veggies and drizzle on condiments.