Sprouting

In the 70’s and 80’s it was trendy to have various pulses sprouting in jars around the house. I remember having jars of alfalfa and mung beans everywhere…along with the obligatory mustard and cress on cotton wool – slightly yellowing and curled at the edges. I did this because ‘everyone else’ did. I did enjoy them but the ‘fad’ soon ended.

Now, all these years on, once again I have jars with sprouting pulses in cupboards and in dark corners.  This time however, I do it not only because I enjoy eating them but also because I know the health benefits that eating them brings.

I know that soaking and sprouting de-activates the acids and enzyme inhibitors present in the pulses preventing them from growing until the conditions are favourable. This de-activation then enables our bodies to digest and absorb the vitamins and minerals more readily.

Now I sprout a wide variety of legumes – lentils, chickpeas, quinoa and (of course my old favourite) mung beans,  to name few.

                                  Green lentil                    Quinoa                              Mung bean

I’m yet to try chia seeds – I’m sure they will but am just not sure how to as when they are soaked they get a mucilaginous coating. Any advice?

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