1 c. mung bean seed or soybean seed

Wash beans and soak overnight in water that is about 2 inches above level of beans. Place beans on coarse matting such as clean burlap or on a sieved tray so that air can circulate freely above and below beans. Cover beans with a wet cloth and place the tray in a dark place. Run fresh water over the tray twice daily, keeping the cloth and matting wet. In 5 to 6 days, the sprouts should be ready to eat. rinse, then store in a plastic bag in the refrigerator if not used immediately.

COMMENTARY: Anyone can have a green thumb with this type of vegetable "farming". Sprouts can be used in an infinite number of ways and are highly nutritious.