FIBERMAXX: It's Sproutalicious.

Last night's stir-fried mung bean sprouts were a huge hit. The original plan was to thaw some chicken to throw in the wok as well, but the mung beans and rice were that perfect blend of filling but not heavy, and the chicken never actually came out of the freezer.

That started out as 1/2 cup of dried large mung beans. I bought 2lbs of dried beans for $2.99. So, that's 75 cents of sprouts that fed my family of five as a main dish along with pennies worth of rice and sauce per plate, with enough left over to incorporate into another meal. It's also vegan, low-cal, and nutritionally complete.

Next up by household consensus: black eyed peas.

I put them on to soak this morning at 9am, so you could say I got it started...

https://www.youtube.com/watch?v=IKqV7DB8Iwg

Making this joke was the whole reason for this blog post.

I think they're destined for a salad with the chow chow slaw that's been pickling in my refrigerator for the past month. Or maybe in a coconut curry soup, considering I want to eat that chow chow slaw with the barbecue we're ordering for Easter dinner, and those sprouts will be ready long before then.

This is way more fun than picking what to eat off a menu or a shelf!

If you're reading this and going, "wow, I want to start sprouting beans and grains, too!" I learned how through Pinterest and YouTube:

This came from a pin board called "Grandma's Life Hacks."

This goated algorithm pull introduced me to the easiest sprouting system, with these mason jar lids that are a full sprouting system in and of themselves, which take up much less space than the sprouting trays, or the systems that require a tilt prop for the airflow.

https://www.youtube.com/watch?v=qyHYgJYQlD0

As for the sprouting lids I actually bought, these lids (not sponsored) are the best price I found for that style of sprouting lids.