Bean sprouts (taugé)

We have one of those little sprout growing dishes. Add water, throw some seeds on top, wait a few days, and voilá. Sprouts.

Apparently these things are super healthy. All sorts of vitamins and stuff. And it’s amusing to watch ‘em grow.  Also, that little growing dish is good for Watercress. That mini-plant is like the healthiest thing ever. It does have quite a strong taste, and I’m not really a fan, but for all that antioxidant and cancer-preventative goodness, I don’t mind adding it to a salad every now and then. We once made a smoothie from it, using only watercress. Man, that tasted horrible, but you could feel it burning in your stomach, detoxifying everything. Powerful stuff.

Mung bean sprouts on the other hand taste pretty good. A good addition to a salad or stir-fry. < We also use the beans themselves in soup or as a filler in homemade veggie-burgers. Good for all sorts of stuff that ails you. You can buy big packages of 2 kg at the Chinese toko for 2 euros. It’s always amusing then when you see the tiny packages for growing bean sprouts being sold for 3.50 in high-end stores.