Spring is in the air why not sprout your seeds or beans? "Sprouting your own seeds and pulses is a fun and easy way to make your meals more nutrient-dense.
Each sprout is a tiny powerhouse filled with "Prana" and nutritionally contains all the amino acids, vitamins and minerals that the adult plant needs to grow. So a sprinkling of sprouts is a nutritious addition to any meal. Sprouting is an ancient method of restoring and containing the entire benefits of a plant in a seed that is easily consumable and digestible without cooking.
Here are 3 of the most popular sprouts:
These crunchy and tasty little shoots contain all of the essential amino acids and are particularly high in Zinc. They also contain iron, potassium, magnesium, calcium, copper, and phosphorus, and vitamins A, B complex, D, and E.
Another mild and tasty microgreen, pea shoots are packed with fibre and nutrients including beta-carotene, which the body converts to vitamin A, vitamin C, and folic acid.
Sprouted lentils are slightly spicy, crunchy and delicious as a salad topper. They contain all the essential amino acids, especially methionine and cysteine which are used for muscle-building. They also contain vitamin C, B vitamins including B2, B5 and B6, among other vitamins, minerals and nutrients.
How to start sprouting:
- Soak a tablespoonful of organic seeds or beans in water overnight.
- Rinse, drain and leave in a sprouter, glass jar or on a fine mesh strainer
- Rinse with fresh water daily.
- Allow growing for 2-7 days, depending on the seed or bean used.
- They are ready to eat when the sprout measures 2-5cm.
When eaten fresh is balancing for all three dosha. An added dash of oil will be beneficial for Vata imbalances.
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