Mung Sprouts by Lisa Check it out, after 72 hours one cup of dry mung beans has sprouted into 8 packed cups of mung bean sprouts. Delicious in salads, sandwiches and stir-fry's or simply with some olive oil salt and pepper, personally my favourite snack to grab on the go... oh how far I've come. Loaded with vitamins and minerals and lots of amino acids. Sprouts are living foods that nourish your cells and provide loads of those magical enzymes. Try This 1. Rinse 1/4 cup dry mung beans and soak overnight (or 4 hours) 2. In the morning rinse and drain 3. In the evening rinse and drain Repeat steps 2 and 3 until the beans have a tail 1/4" or longer, about 48 to 72 hours. Then just pop them in the fridge to stop their growth process. I use a mason jar with no lid and leave it a counter out of direct sunlight. Remember they will grow about 8x their original size so make sure their container has room. I promise this is so simple, you could do it at your desk... oh good idea! If you try it Instragm or Tweet the pictures please @thegoodsisgood we wanna see.

Pomegranate Pomegranates are easy to find this time of year and they're packed with minerals and nutrients like vitamin C and lots of Bs. The seeds are the most beautiful ruby-red colour and delicious on salads or as a late night snack. Many avoid this fruit as it's a bit messy to get into and can stain your fingers and clothes. But we have a trick to save you some trouble. Cut an X into the top of the pomegranate about 1" deep, fill a bowl with water and submerge the fruit, you can break it into four sections by prying it apart where it's been cut. The seeds will fall out easily under the water and sink to the bottom while the membrane floats. Pour the water and the debris off the top and you're left with the tasty seeds and no mess. Have a happy weekend, see you Monday!