So lately I’ve been in the mood to do some experimenting in the kitchen.
I’ve always known and loved alfalfa sprouts, but I’d say that sprouting fully came on my radar when I first laid eyes on this bread:
Intrigued by the packaging which informed me that sprouting allows for the creation of bread without flour and that sprouted grains are more nutritious than their un-sprouted counterparts. Well, I started buying this bread from time to time (because I like it) and didn’t really think of sprouting as something I could do myself. That is, until my friend decided to go raw-vegan a while back. She purchased sprouting trays and sprouted her own legumes. Naturally, I was intrigued and the idea sort of hung out in my head for a while.
Until finally, I thought: “Hey, why don’t I try sprouting legumes?”
And that’s what I did.
At the advice of The Sprout People, I elected to buy the EasySprout:
($11.53 on Amazon)
Then, I got down to business and learned that sprouting is pretty much the easiest thing ever.
Soak your legumes/seeds in lots of water overnight or 8-12 hours.
Drain your legumes/seeds by taking the insert out of the outer cup and pouring out the water from the outer cup. Shake some to ensure that all of the water is drained out.
Rinse every 8-12 hours for 2-5 days. You will start to see the legume/seed sprout
The Sprout People recommend tasting the legume/seed after each rinse to ensure that you “harest” them at the best time. I gave the garbanzo beans one or two more rinses after the above picture.
Serve ’em up (or refrigerate them, or freeze them… depending on the sprout)
I’ve also made sprouted lentils lately:
They also met their end in a salad roughly based on this one: http://www.food.com/recipe/indian-sprouted-lentil-salad-131211
I enjoy the sprouted legumes. They offer a crisper taste to the salad. I will definitely add them into the rotation and am eager to move on to grains and seeds. That being said, I love their cooked counterparts whole lot and will still be eating them as well.
Have you ever sprouted anything?
What do you think of sprouts?
Have you done some experimenting lately?