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DISCLAIMER: The statements on this website have not been evaluated by the Food and Drug Administration. The products found within are not intended to diagnose, treat, cure diseases.  The videos, meditations, and products should be used only as complements to the treatments that you already have. If you have a physical or medical condition, you should seek the advice and talk to your Dr.

Infinite Possibilities World LLC; Albuquerque, NM, United States

© Infinite Possibilities.Word 2020.    All rights reserved.  Conditions of Sevices  

INGREDIENTS:

  • 1 cup mung beans

  • Enough water to cover beans, plus 1 inch

  • 1 tablespoon Ghee

  • 2 cloves of garlic (minced)

  • 1 spring onion (sliced)

  • Mineral salt and freshly ground pepper to taste

​Enjoy over basmati rice and other vegetables or by itself!  

 

DIRECTIONS:

  • Wash and rinse the mung beans three times.

  • Add them to a large bowl with enough cool water to cover the beans by 1 inch. Soak overnight—the beans will swell!

  • The next day, drain the beans thoroughly. Cover the bowl and leave in a cool, dark place for two to three days, rinsing and draining each day.

  • Once the sprouts are ready to eat, rinse the bean sprouts under cold water and soak them in water for 5 minutes.

  • Drain the water leaving the bean sprouts in the colander for 30 minutes to get rid of most of the water on the bean sprout.

  • Heat Ghee in a bowl and stir-fry the garlic until it becomes aromatic.

  • Add bean sprouts to the bowl and quickly stir-fry for 30 seconds, then add the spring onions.

  • Keep stir-frying for another 30 seconds and season with salt and pepper. Serve hot.