This is not really a recipe, more adding something to a simple dish that is already nice. It’s going to sound horrible when you hear it, but trust me: it works out amazingly well. So here it is: porridge with sprouted mung beans. I am eating it this moment at Sampoorna Yoga in India, where I’m working as yoga teacher, photographer and video maker.
Sprouts have something crazy powerful. A seed is a potential new plant or fruit, but nothing is happening yet. As soon as there is water all nutrients in it are released. Sprouts actually bear the largest relative amount of nutrients per unit of intake of any food known to man and many sprouted seeds contain all the essential amino acids we need. Next to that sprouting increases the vitamin content of a seed dramatically. The vitamin C value of wheat increases 600 percent in the early sprouting period. That’s more than an orange.
Mung beans are good stuff anyway. They’re packed with potassium, magnesium, fiber and vitamin B6 and they are ‘gas free’, compared with most other beans. For the Ayurveda lovers: They’re considered tri-doshic, which means that they work well for all body types. Can you imagine what a power sprouted mung beans have. Hopefully you now understand why I eat porridge with mung beans for breakfast.
Ingredients Porridge with mung beans
- Mung beans
- Grated coconut
Preparing Porridge with mung beans
- Sprout the mung beans in a few days by placing them on a petri dish or other sprouting device. Rinse them every day and give them new water every day
- Prepare your favorite porridge. I like Teff with almond or rice milk
- When the porridge is ready, take the pan of the fire, add some cinnamon, honey and the grated coconut. Add the mung beans, stir around