Fast Food

     Fast food makes you think of burgers wrapped in paper tossed in a bag schlepped through a window.  I also think of cold, tired, overcooked, not what I ordered, soaked in grease.

     Sometimes, I have an urge for salad and I hate buying a head of lettuce for one only to have most of it end up in the compost heap because I want a bit not a lot!  The cost of a head of lettuce for my urges for a year adds up to over thirty dollars and maybe, I get $7 worth before it wilts or freezes in the back of the fridge!  

     Sprouts make a great substitute for lettuce.  A small salad or the lettuce on a sandwich is just flavorless crunchy water and air.  Bean sprouts offer a flavor and protein as well as more nutrition than the bean they sprout from.  

     To help keep this topic on topic and get a  lot of information in a small space, I am cutting and clipping from good sites with more information if you want it.  I can only tell you: Tastes good, good for you, easy to do, and you can store seeds in bulk, grow some and gather seeds for future use.  
     

Harvest your own sprouts - Getting started - Fruit & Vegetable ...

www.canadiangardening.com

Bean sprout

From Wikipedia, the free encyclopedia

Kongnamulguk. Korean bean sprout soup

Moyashi

Nam ngiao with bean sprouts sprinkled on top

Bean sprouts are a common ingredient, especially in Asian cuisine, made from sprouting beans.

The typical beansprout is made from the greenish-capped mung beans. Other common bean sprouts are 

the usually yellow, larger-grained soy sprouts. It typically takes one week for them to be completely grown. 

The sprouted beans are more nutritious than the original beans and they require much less cooking time and,

 therefore, fuel.

http://voices.yahoo.com/mung-bean-sprouts-nutritional-value-benefits-33866.html

Used extensively in Asian cuisine, bean sprouts are not often considered by the public as a 
nutritional 

element. However, bean sprouts, or rather Mung Bean Sprouts, as they are properly called, 
contain pure  forms of vitamins A, B, C, and E, in addition to an assortment of minerals including
 Calcium, Iron, and Potassium.

This site offers sprouting seeds by the pound for around ten to fifteen dollars,
 depending of the blend. 

They also offer tutorials, video and print and great information:  

http://sproutpeople.org/seeds/beans.html

Seed to Sprout
in 2-5 Days
Yield
2:1 to 4:1
Seed Shelf Life at 70°
2-10 years
Sprout Shelf Life
2-6 weeks

Seeds suitable for sprouting  http://en.wikipedia.org/wiki/Sprouting[edit source]

All viable seeds can be sprouted, but some sprouts should not be eaten raw. The most common food sprouts
 include:^{[citation needed]}

• Pulses (legumes; pea family):

alfalfa, clover, fenugreek, lentil, pea, chickpea, mung bean and soybean (bean sprouts).

• Cereals:

oat, wheat, maize (corn), rice, barley, rye, kamut and then quinoa, amaranth and buckwheat
(these last three are used as cereal even if botanically they are not)

• Oilseeds:

sesame, sunflower, almond, hazelnut, linseed, peanut.

• Brassica (cabbage family)

broccoli, cabbage, watercress, mustard, mizuna, radish, and daikon (kaiware sprouts), rocket
(arugula), tatsoi, turnip.

• Umbelliferous vegetables (parsley family) - these may be used more as microgreens than sprouts.

carrot, celery, fennel, parsley.

• Allium (onions) - cannot really distinguish between microgreens.

onion, leek, green onion (me-negi in Japanese cuisine)