Did you know that you can sprout any seed, legume or whole grain that you have sitting in your pantry? It only takes an easy three steps and you will be able to reap nutritional benefits and great taste.
The process by which sprouts are made naturally creates enzymes that make the original seed, legume or grain more digestible. This is an especially great perk for these hot months because it meant you don’t have to sweat over a hot stove cooking — you can add your sprouted goodness raw to any dish. Here’s how to do it:
- Add 1/2 cup of grains, seeds or dried beans to a jar with a lid. Add room temperature water to cover the grains 2 inches above. Cover the top of the jar with a cheesecloth secured with rubber bands or metal rings if you are using a mason jar.
- Let soak overnight. Keep away from heat or direct sunlight. Drain, then rinse and drain again. Repeat the process twice a day until sprouts are roughly 1/2 inch long. This will take 1-3 days.
- Rinse sprouts thoroughly and use immediately or transfer to an airtight container in refrigerator. Will keep 3 days.
Here’s some reasons you should try sprouting at home:
- Sprouts retain nutrients.
When you cook beans or grains, vitamins and antioxidants can be diminished. Raw sprouts keep all of their nutrients. - Sprouts are easier to digest.
Canned or cooked grains and beans don’t contain the enzymes that the sprouting process creates. These enzymes ward off bloating and other digestive uncomforts. - Sprouts taste good!
The are a great topper for a variety of meals — adding awesome crunch and flavor. Add them to wraps, sandwiches or salads. Top soups with them or toss them in with cooked veggies.
