Eat your Sprouts Daily!

yummy sprouts

I am back on my favourite topic once again – FOOD!

One of the most nutritious and healthy things you can eat is sprouts. I don’t mean Brussel sprouts – but bean sprouts.

Eating well and eating healthy food is all part of getting the life you love. It is crucial that you begin to assess what you eat and how you eat.

Sprouting seeds is something you can easily start doing from today. In the picture above, you can see the bean sprouts I made only yesterday. The whole process took just two days using my method below:-

Sprouts are considered a “super food” as they contain a lot of enzymes and high levels of anti-oxidants. Sprouts are also packed with proteins, vitamins, minerals and are easily digestible. Also, as you eat them raw, you will not be destroying all the goodness.

As the sprouts are a “living” food, by eating them raw you will be able to absorb the healthy enzymes and amino acids created in the germination process.

If you aren’t quite ready to take on an allotment or turn your ornamental garden over to vegetables, you could still become a home micro-gardener and dramatically improve your digestion, immunity and general health into the bargain!

Any seed, grain or legume can be sprouted – my favourite is Mung beans, now widely available in most supermarkets and ethnic stores. You can also sprout millet, quinoa, and almost any lentil / bean.

You can buy various home kits to make your sprouts, but here is my method for making bean sprouts from mung beans.

1. Wash the beans and soak in luke warm water overnight or for 6 – 8 hours, until the beans have fluffed up.

2. Check for any beans that have not softened at the bottom of the container. Discard these.

3. Place the soaked beans in a colander.

4. Get a pot into which the colander will fit easily. Put some warm water in this pot – only about half an inch. This is to create a damp atmosphere for the beans.

5. Put the colander in the pot and cover.

6. Place pot and colander next to your warm boiler. (If boiler not possible, then find a warm place in the kitchen or place next to a radiator).

7. Check 24 hours later – all being well, beans will have sprouted half an inch to one inch. If not quite ready, wash, drain and put back in warm area for another 24 hours.

8. Once ready, wash, drain and store in air-tight container in fridge. They will keep for 2 -3 days if not more. (Do wash and drain them every couple of days to keep them fresh and longer lasting).

You can have them for breakfast too. Delicious with some olive oil, black pepper, quinoa, nuts. And so good for you :-)

Happy sprouting!

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Comments

  1. Good blog and great article on sprouts! I’ve been sprouting off and on for about 40 years. My favorites are broccoli and red cabbage. My favorite source of seeds is Mumms in Canada. All organic and reasonable prices and good people to deal with. I prefer the brassicas because of all the health benefits and the taste. A sandwich or a salad without a hefty handful of sprouts on it is a sad meal indeed! I jar sprout a mixture of broccoli, broccoli raab, red cabbage, fenugreek, alfalfa, red clover, arugula, curly cress, brown and oriental mustards, and lentils for three days. After three days I put them on a terracotta plate for the greening up process and spray water them and turn them over every day. Everyone should learn to sprout. It’s the best food ever nutritionally~~and delicious.

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