Finally, we learnt how to sprout… after many attempts and many sprouts-to-be in the bin.
It turns out, it’s a lot easier than I thought. All the great amazon books I got on sprouting were way overqualified for a simple job. As it turns out, you just pick your favourite beans or pulses (e.g. chickpeas, mung beans, or lentils) and soak them fully in drinking water for a few hours (e.g. 6 or more). Then, drain the water and just put them in a damp cotton cloth and tie loosely; leave them anywhere in the kitchen (not in the fridge). Everyday, check on them and make sure they are not dry. If the water has dried up, just sprinkle them with a bit more water to keep them moist. Before you know it, they’ll start growing roots and they’ll be ready. Each bean takes a different amount of time. It could be anywhere from 2-5 days (or thereabouts).
Once you have the lovely sprouts, you can add them to your salads or just about anything. I put them in my veggie maki last week. They are delicious and are powerhouses of nutrition! I prefer to use organic beans and pulses for sprouting. And you can sprout other stuff too like sunflower seeds and quinoa.
There are several methods for sprouting… if you’ve tried any other method, let me know. I’m sure others will benefit from your experience. ‘Leave a comment’ below…
Nature Valley’s sprouted bread
Speaking of organic, I met up with Dr. Lamya Shehabee the other day (she runs the healthfood store Nature Valley here in Bahrain); she let me try her brand new sprouted bread! It’s so great and such a great alternative to regular bread. It’s called Ezekiel bread. You’ve gotta try it, it’s yummy.
I read about an idea for a sprout salad where you mix all kinds of sprouts with some chopped greens and use blended mangoes as dressing. Sounds yummy, huh? I’ll let you know if it’s any good once I’ve tried it.
Till then, stay healthy!
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