This is Wild and Crazy- but good!

I was so excited to see my mung beans this morning. After only soaking them over-night, they sprouted! These beans have a really refreshing taste and they are so easy to “make”. They begin a brilliant green but when sprouted another day or so, their skins float off and the beans become tender, tiny, white delicacies- just think of the possibilities!

From a nutritional standpoint Mung Beans are the bomb! They are high in protein and lysine. Lysine protects against osteoporosis, heals canker sores, and assists the body to heal after surgery more quickly. It also helps rebuild joints which is why I am so interested in it. It helps ensure adequate absorption of calcium and the formation of collagen for bone, cartilage and connective tissue. Lysine strengthens circulation and helps the immune system manufacture antibodies. It also helps control the body’s acid/alkaline balance, influences the pineal and mammary glands and plays a role in gallbladder function.

Mung Beans are made into puddings in other countries because they are high in sugar, ground into flour, and are also made into fine noodles.