Hi DM:

I had to transfer them to A BIGGER CONTAINER. I never laughed so hard in all my life. And because I rinse and drain ALL MY SPROUTS before I go to bed for the night, I had just put all the jars and the BIG CONTAINER near my kitchen sink.

Alan walked into the kitchen, and almost jumped. He said "oh my god". I laughed my head off. But when they are all rinsed and drained, they are neatly stored on my sprout shelf thingee that I put together. They are up against the kitchen wall and not in anyone's way. I love this.

I have to do rinsing and draining in very low light because you are not supposed to expose sprouting mung beans to any light source. It makes them bitter (bet you didn't know that did ya???). lol lol Neither did I. I learned this a few weeks ago because I go on a sproutpeople message board.

My goodness, the things I've learned from these people. One guy is an agricultural teacher who gives lectures at colleges. He grows EVERYTHING.

Now...you ask me how I jazz up my sprouts.

Okay. here's what I do.

And I do this with fenugreek sprouts also. (these have a slightly different flavor than the bean sprouts but they look exactly alike after sprouting is complete).

For lunch, I take the fenugreek sprouts and chop them up. I add them raw to my already blooming, colorful salad bowl which includes grape tomatoes, red onions, black olives, beautiful fresh grown alfalfa. (and anything else you like to put in your salad). It makes the salad SO interesting.

Now I also stir fry these sprouts.

I would do exactly the same with either the fenugreek or the bean sprouts.

Here's how I might stir fry them.

I spray some no stick spray in my frying pan. I use the olive oil PAM. I then grab a whole bunch of sprouts, some fresh garlic, some turmeric, and a splash of extra virgin olive oil.

You stir this around for maybe 90 seconds.

You can eat this just the way it is. Or you can do a veggie stir fry.

You stir fry any fresh diced veggies you like. Then, when you are near the end, you just grab a big handful of sprouts and you stir fry for 90 seconds or so.

If you cook any longer, they will get smaller and then they look exactly like lo-mein noodles.

Hey, wouldn't that be a cool thing. Use them like you would use lo-mein noodles. I think I'll try this tomorrow night.

Now for my husband Alan, he likes these only one way.

I do the non stick spray, I throw in a bunch of sprouts, I drizzle on some honey, and a dash of splenda, and in 90 seconds this man devours it.

You can also do a veggie, bean/fenugreek (try them both together), stir-fry and instead of garlic, you can add some teriyaki or some low-sodium soy sauce.

Just know that if you cook this for more than 90 seconds, your amount of sprouts dwindles because they shrivel. They taste amazing, but I LIKE THEM JUST COOKED UP A BIT.

If I think of any other way to use these sprouts, I'll let you know.

I can't wait to see what they look like tomorrow morning.

I also have a big container of various beans soaking.

The expert on the sprout people message board says he soaks his beans for 4 days (changing the water once a day). This way, all the enzyme inhibitors get thrown out and there is MUCH LESS GAS when you eat them.

That's what I'm doing now. In four days, I'll see how this turns out.

This is so cool (and CHEAP), let me tell you.

melody