{"id":5234,"date":"2013-04-12T12:29:59","date_gmt":"2013-04-12T16:29:59","guid":{"rendered":"http:\/\/kirantarun.com\/food\/?p=5234"},"modified":"2013-04-12T13:18:39","modified_gmt":"2013-04-12T17:18:39","slug":"how-to-mungbean-sprouts","status":"publish","type":"post","link":"https:\/\/kirantarun.com\/food\/how-to-mungbean-sprouts\/","title":{"rendered":"How-To: Mungbean Sprouts"},"content":{"rendered":"H<\/span>ello and Happy TGIF!!<\/p>\n

We are back to Orlando after a whirlwind roadtrip that spans between two days, and required a total of around 18 hours of driving for a total of 1250 miles.<\/p>\n

That’s a lot of driving in two days!<\/p>\n

Many of you wrote it to meet us in Charlotte, NC and Atlanta, Georgia but the timing was not working out from both ends. This was a very last minute trip, chock-filled with agenda.<\/p>\n

I hope we get to meet you soon. And when the time comes, I promise to get word out sooner than later \ud83d\ude42<\/p>\n

<\/p>\n

\"How<\/a><\/p>\n

Today I want to talk to you about sprouting. I’m\u00a0obsessed\u00a0because it’s so easy to make and I’m damned if I’ll ever fork out $3.00 for a tiny box of ready-made sprouts in the market.<\/p>\n

No way.<\/p>\n

Spring is finally here and there’s no excuse to not make this easy, healthy, crunchy deliciousness that’s evidently can be sprinkled on everything before devouring.<\/p>\n

Even on a cupcake. I dare you \ud83d\ude09<\/p>\n

\"How<\/a>\n

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\"Print<\/a> Print This Recipe<\/a><\/p>\n

Ingredients<\/span>:<\/p>\n