SPROUTING 101 – How to create a living food

Seriously, I don’t have green fingers. But one thing I do seem to get right is create a mini urban garden in my favourite place, the kitchen.

If I can do it, you can do it!

Sprouting simply activates the germination process of the raw nut, seed, bean or grain, enabling it to release a higher volume of nutrition and vitamins, and making the food more digestible and alkaline.

Sprouting is an inexpensive way of packing in amazing nutrition! They say that when you sprout it multiplies the nutritional benefits by about 15%!

You could try sprouting chickpeas, alfalfa, black beans, lentils, mung beans, peas, peanuts, soybeans, buckwheat, fenugreek.

I would love to hear which ones you have tried sprouting.

Kids love doing this too. It could be a fun Easter holiday activity!

Happy Easter everyone!

Method

* I used Mung Beans (2-3 days) and Buckwheat (3-4 days)

STEP 1: Wash your beans in a sieve / colander.

STEP 2: Fill only one-fifth of the jar with beans.

STEP 3: Fill the jar with water & cap the jar with mesh lid & elastic band.

STEP 4: Allow the beans to soak overnight (or 8-10 hrs).

STEP 5: Drain off the water through the mesh lid. Rinse again. Fill up with fresh water.

STEP 6: Place the jar upside down and at a slight angle in the kitchen drying rack (this allows any excess water to drain well).

STEP 7: Rinse twice a day and watch ’em grow.

The sprouts should be ready in 2-3 days. Rinse sprouts before eating.

Ideas

Add to salads, stews, curries or Chinese meals.

Try sprouting chickpeas and make sprouted hummus.