Sprouts are a valuable part of a balanced winter diet, though they are tasty all year round. Most legumes and beans make excellent sprouts and many grains and vegetable seeds, when sprouted, take on a totally different taste than when they are harvested after growing all summer.
Grain sprouts develop the grain seed, freeing trace minerals and making them more readily absorbed by the body. Aslo, they are protein enhanced rather than carbohydrate rich, and if the grain is sprouted until green appears, an added benefit of vitamins, particularly A, is added to the grain. Sprouting beans is similar, in that the chemical makeup of the beans changes and the food value increases from simply carbohydrate with some protein to vitamin, mineral and protein enriched food.
Sprouting is very simple. Soak the grain, seed or beans overnight in cold water. First rinse and drain the water so that the seed is soaking in fresh clean water. Then as many times as you think about it, but for sure twice daily, rinse thoroughly with clean cold water. Seeds that are hard and unpalatable, absorb the water and the transformation begins. The seeds can be eaten at various stages of sprouting. Grains, particularly wheat, is wonderful when the roots are 2-3 centimeters long. Then it can be ground into a mush and baked creating a rich, nutrient dense bread.
All sprouts are wonderful in salads. The recipe today is simple. Sprouted garbonzo beans and brown whole lentils in a salad.
Spicy Sprouted Brown Lentil and Chick Pea Salad
1/2 cup lentil sprouts (3 days or until green appears)
1/4 cup sprouted garbonzo beans (half inch roots, no green)
1 tablespoon vinegar (I love the spiced)
1 tablespoon sweet chile sauce
Toss lightly and enjoy!
Grain sprouts develop the grain seed, freeing trace minerals and making them more readily absorbed by the body. Aslo, they are protein enhanced rather than carbohydrate rich, and if the grain is sprouted until green appears, an added benefit of vitamins, particularly A, is added to the grain. Sprouting beans is similar, in that the chemical makeup of the beans changes and the food value increases from simply carbohydrate with some protein to vitamin, mineral and protein enriched food.
Sprouting is very simple. Soak the grain, seed or beans overnight in cold water. First rinse and drain the water so that the seed is soaking in fresh clean water. Then as many times as you think about it, but for sure twice daily, rinse thoroughly with clean cold water. Seeds that are hard and unpalatable, absorb the water and the transformation begins. The seeds can be eaten at various stages of sprouting. Grains, particularly wheat, is wonderful when the roots are 2-3 centimeters long. Then it can be ground into a mush and baked creating a rich, nutrient dense bread.
All sprouts are wonderful in salads. The recipe today is simple. Sprouted garbonzo beans and brown whole lentils in a salad.
Spicy Sprouted Brown Lentil and Chick Pea Salad
1/2 cup lentil sprouts (3 days or until green appears)
1/4 cup sprouted garbonzo beans (half inch roots, no green)
1 tablespoon vinegar (I love the spiced)
1 tablespoon sweet chile sauce
Toss lightly and enjoy!
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