And our love for local blogs continues this week with Murr's. Mariah Craig is the self-proclaimed culinary ninja behind Murr's Menu, creating gorgeous custom meal plans, desserts and recipe generation. I'm excited to share my recipe for savoury sprouted Mung Patty Cakes with you and Murr's loyal followers. Who the heck needs a pita with these babies around. Check us out now on Murr's Menu.

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.