SPROUT
IT!!
One of the most delicious and
enjoyable ways to enjoy nuts, seeds, grains, beans and legumes is to sprout
them. It’s easy to do and super healthy! Packed with enzymes, protein, vitamins
and minerals, a sprout is delicious, energizing and ALIVE. Think about it, a
plant uses all of it’s energy to create a seed. Seeds contain all the vitamins,
enzymes, protein, carbohydrates, minerals and potential energy to grow up into
a full grown plant or tree. I like to make the comparison between small children
and sprouts. Many of us have been around children who seem to have endless
amounts of energy. They run around, they talk constantly, they climb trees,
they tell jokes, they ride bikes and never ever seem to need a nap. CHILDREN
ARE SPROUTS! They are human beings at our most energetic point, containing all
of the potential energy to grow up in to full grown humans. Sprouts are the
most energizing, nutrient dense way of consuming beans, legumes, grains, nuts
and seeds. Dr. Ann Wigmore says in her book The Sprout Book, “A sprouted seed contains anywhere from 100-400
times the nutrition of a cooked seed”.
For most sprouts all you need is a
canning jar, mesh or screen and a rubber band. Put your dry seeds, beans,
grains, or legumes in the jar, cover them with water and then secure the screen
or mesh over the top of the jar with a rubber band. Let them sit for the
appropriate time(check out our sprouting chart for specific lengths of soaking
and rinsing), then rinse them twice a day and in a few days you will have
delicious, energy packed superfoods to eat by themselves, sprinkle on salads,
juice or blend in smoothies. Some of our favorites are quinoa, wheat, mung
beans, green pea, lentils and buckwheat.
Sprouts are quite possibly the fountain of youth. Enjoy!
Sprouted Garbanzo Bean Hummus
2 cups sprouted garbanzo beans
2 TBL tahini
2 TBL fresh lemon juice
2 cloves of garlic
1 tsp cumin
salt and pepper to taste
Blend all of the ingredients in a food processor until
smooth.
Curried Sprouted Lentil Salad
2 cups sprouted lentils
½ C Red Onion
2 tsp Coconut Aminos or Tamari
1 clove garlic, minced
¼ of a Red Pepper, chopped
1-2 Stalks of celery chopped
1 tsp curry powder
In a small bowl mix the coconut aminos, lemon juice, garlic
and curry powder. In a separate bowl, combine lentils, onions, red pepper and
celery. Pour the curry mixture over the lentils and toss well. I love this
salad as a filling for an avocado boat or inside half a bell pepper.
Sprouted Black Bean Dip
3 Cups sprouted Black Beans
3 Small tomatoes
1 medium onion
1 tsp cumin
¼ tsp Cayenne
1 clove garlic
Using a food processor or a high
powered blender, process all ingredients until smooth. Enoy!!
Sprouted Quinoi Tabouli
3 cups sprouted quinoi
1 cucumber, chopped
2 roma tomatoes, chopped
1 8 green onions, thinly sliced
½ cup fresh mint
2 cups fresh chopped parsley
1 clove garlic, minced
Dressing:
½ Cup fresh lemon juice
1/3 cup extra virgin olive oil
1 tsp pepper
2 tsp sea salt
Combine the sprouted quinoa and salad ingredients in a bowl.
Combine the dressing ingredients together and stir into the salad mixture.
Served chilled or at room temperature. I enjoy putting this salad inside of
large romaine lettuce leaves and eating it like taco or wrap.
Sprouted Grain GRAWnola
½ C sprouted rye berries
½ C sprouted quinoi
½ C sprouted wheat berries
½ C rolled oats
¼ C raisins
1/8 C flax seeds
¼ C sunflower seeds
¼ C pumpkin seeds
¼ C Slivered Almonds
1/8 C dried coconut
2 tsp cinnamon
2 TBL Raw Honey(optional)
Combine all of the ingredients in a bowl and mix well. I eat this concoction at some point every
single day. It is always best to soak your nuts and seeds before hand if
possible(I don’t soak the flax seeds though, because they get mucilaginous and
slimey) I like to eat it just like this with homemade almond milk, but you can
add the honey for a sweeter variety. You can also change up the sprouted grains
if you’d like. Barley, spelt, brown rice and kamut are all excellent options as
well.
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