Around this time of the year I love taking advantage of home sprouting, it’s such a good way to bring freshness to your plate. You can almost sprout any seeds or pulses, as well as some nuts. The idea of sprouting is to increase mineral… Read more
Lentil, chickpea and alfafa sprouts
You can get the dry beans and seeds from the supermarket and most organic shops or green grocers should have some. Organic is always better and not that much more expensive. And here is how it works:
1. Place a handful or two of seeds into a bowl , fill with water until covered and leave to soak over night. Ideally use filtered water.
2. The next morning, rinse well with filtered water and drain using a sieve, then place seeds back in the bowl, this time without adding water.
3. Leave covered or uncovered throughout the day, avoiding direct sunlight and repeat rinsing process in the evenings and mornings. Keeping the seeds moist and at room temperature will encourage them to start sprouting.
4. After 2-3 days small tails should start showing . Once the tails are well visible, they are ready to be eaten and will keep in and air tight container in the fridge for around 3-4 days. The cool temperature in the fridge will prevent them from sprouting further. Sprouts go really well on top of salads, soups, as sandwich fillings or eaten as a snack. In fact you can just sprinkle some freshness onto any lunches and dinners of your choice! For example I topped my kale & red cabbage salad with some alfafa sprouts today.
Bon appetit !