Sprouting legumes, like lentils and mung beans, are easy and fun. Sprouts are also very nutritious and provide a good source of protein. During the sprouting process proteins are converted to amino acids which our bodies digest easily.In addition, the sprouting process greatly increases the bioavailability of many nutrients.
* Sprouting takes only a couple of minutes per day.
* When sprouting legumes, like lentils and mung beans:
Take 1/ 2 cup of dry legumes, soak them 12 hours, then rinse the sprouts in fresh water, morning and evening, and enjoy the sprouts after 2-3 days.
* Always rinse sprouts until the water is clear and drain them well in a strainer. Then, until next rinse, choose one of the following:
1) keep them in the strainer, over a bowl, or
2) put them in a glass jar with cheesecloth, holding it stable with an elastic band,
and turn the jar upside down to let the water drain.
(Choose jars that will allow them to triple in volume.)
* Sprouts will begin to appear within 24 hours.
* 1/2 cup dry legumes gives 1- 1 1/2 cups sprouts.
(Note: Red lentils are not suitable for sprouting, just raw green lentils, like the ones on the righthand side in the photo.)
* The sprouts will keep in the refrigerator for 3-4 days, ready to be added to soups, salads or a main dish :-)
Amazingly, sprouts are full of life force!
When eating your home made sprouts you almost feel their aliveness. The reason is clear, they are still living!
* I highly recommend sprouting, due to their nutritionally value and easy digestibility.
Because of the sprouts high pH level, they also help alkaline your body.
Sprouts provide fresh foods during northern wintertimes.
In addition, sprouting legumes are perfect while sailing, or whenever you are far from your local food shop,
like hiking in the mountains.
