Aconbury Sprouts Organic Mung Beans 500g

Aconbury Sprouts Organic Mung Beans 500g

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See other products from Aconbury Sprouts

Organic mung beans for sprouting

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Our Price £5.53 (£1.11 per 100g)  
Low Stock

More about Aconbury Sprouts Organic Mung Beans

Organically grown mung beans for sprouting. These are chosen and tested for high quality, germination and also, safety. When sprouted, mung beans are crunchy and sweet with the flavour of raw peas. Sprouts contain phosphorus and vitamin C. They make a delicious addition to such dishes as: energy salads, stir-fries and nut roasts.

Usage

Sprouting instructions:
1. Put about 100g of beans in a wide-necked glass jar and fill up with warm water (about 30°C ensuring that the beans do not float.
2. Leave the seed to soak in the water for about 12 hours
3. Fix some muslin over the mouth of the jar with an elastic band and drain the water off
4. Rinse with fresh water and leave to drain in a warm dark place.
water the beans 2-3 times a day by filling the jar with fresh water and leave in to drain 6. After 3 days you will have up to 250g of sprouts
7. Rinse, eat and enjoy!

Nutritional Information

Per 100g:

Calories 30, Fat 0g, Carbohydrate 6g of which sugars 4g, Protein 3g

Cautions

If you have a sprouter to sprout your seeds in please follow the the instructions enclosed with your sprouter.

Other Information

Manufactures Address:

Aconbury Sprouts          
Courtlands
Allensmore
Hereford
HR2 9AB
Tel: (01432) 360 935

Recipe

Jamie Oliver's California Sprout Salad

350g mixed shoots and sprouts(try alfalfa, mung beans, sunflower, pea shoots and onion seeds)
150g freshly podded peas
1 fresh red chilli, deseeded and finely chopped
A small handful of fresh mint leaves
4 handfuls of watercress or rocket

Dressing:
Olive Oil
150g chorizo sausage (or vegetarian chorizo alternative), finely chopped
2 garlic cloves, peeled
4 tbsp balsamic vinegar
4tbsp extra-virgin olive oil
1. For the dressing, pour a lug of olive oil into a pan over a medium heat. Add your chorizo and fry for 3-4 minutes, until dark golden and crispy. Remove the pan from the heat and, using a slotted spoon, transfer the meat to a plate lined with kitchen paper.
2. Finely grate your garlic into the hot oil in the pan, give the pan a shake, then add your vinegar, extra-virgin olive oil and a good pinch of salt and pepper. Mix it up quickly, angling the pan in different ways so you collect all the awesome flavours from the chorizo. This will give you the most fantastic warm dressing.
3. Have a taste and add more vinegar or salt if needed. Put the pan to one side and let the dressing cool down a bit. If you want, reserve some sausage, garlic, chopped chilli and mint leaves to fling over the top. As this is a warm salad, it’s best to dress it just before you serve it.
4. Toss everything in a big bowl, then transfer it to a nice serving platter and eat it right away.

Per serving 370cals, 31.7g fat (7.9g saturated), 14.1g protein, 7g carbs, 1.8g sugar.
Recipe courtesy of Jamie Magazine.

Manufacturers Web Site

www.wheatgrass-uk.com

Organic, Vegetarian


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