Sprouting…Yes, It Really Is That Easy!

Webster’s defines the word sprouting as the following: to grow, spring up, or come forth, to send out new growth:  cause to develop.  When a recipe calls for “sprouted almonds”, that means soaking in water for at least a few hours.  You won’t see a tail in that time from an almond.  However, there are some seed and bean that you will see that cute little tail spring forth.  Sprouting is waking the seed or bean up.  It is also means soaking the bean over night and then rinsing said seed or bean, until it grows a tail.  Some tails are longer than others. Proteins, enzymes, vitamins and other nutrients activate with sprouting.  Beans are a time-honored way to get plenty of protein with low fat, high fiber and no cholesterol.  Steve Meyerowitz says, “Sprouts are a veritable vitamin factory.”

Today I am letting you in on one of the secrets of a living food lifestyle.  It really is easy!  There’s minimal prep time except if you have to sprout something.  However, it does require a commitment.  A commitment to be happy and healthy!  Didn’t you hear the news about the key to the door of happiness?  There isn’t a key!  The door’s not locked!

Yesterday I stopped in to see my good friend Sarah.  She was preparing Halva, the raw version.   Halva is a confection made from semolina. It’s originally from India and made with a variety of ingredients, including sugar, flour and oil.   I’ve never tasted the real thing and I don’t want to now, ’cause the raw is so good!  I believe it took a total of 15 minutes and that included a call from her husband and the time it took for us to taste it.  Let me be honest with you (I seem to do that a lot), it was fabulous.  I’ll be making it this weekend and will share that recipe in another episode.

How about that sprouting lesson?  Today it is sprouted bean mix.  I like adzuki, mung, green and red lentil and fenugreek.   All these make one interesting blend of flavors.  Here’s how easy it is.  Take a handful, a cup (however much you want), of all your beans (a little less of the fenugreek), place in a mason jar, glass bowl or your sprouter.  Soak overnight.  Rinse and drain in the morning into your sprout bag or leave in your sprouter.  I use a sprout bag or the Biosta Sprouter. With the sprout bag you can rinse through it and leave in a colander to drain in the sink.  With the Biosta, fill the top layer with water and then it drains itself through the next two layers, rinsing the other layers as it drains. Then for two or three days, rinse and allow to drain at least 2 times a day, more if you are home.  Too much sunlight and they can wilt and die.  Once you see the tail spring forth, or you taste it and it’s soft enough for you, go ahead and eat it!  You can place this mix on your salad, on a sandwich with avocado and lettuce, in your guacamole, in your green drink, or by the handful.  Great for travel or in the office for that snack at your desk.  And it’s living food!  Living food is filled and surrounded by energy.  By eating living food you are absorbing that energy field.  You are reaping tremendous health benefits.  This mix will last in the refrigerator a week or more.  You can rinse again if the mix starts to get slimy.

Adzuki beans contain protease inhibitors which discourage the development of cancerous cells.  Fenugreek is used as a digestive aid.  This sprout could reduce inflammation.  Lentils are great substitutes for meat and when combined with a leafy green, they are better absorbed by the body.  Mung are rich in vitamins A, B, C, and E, Calcium, Iron, Magnesium and Potassium.

Again, I ask you…..What are you waiting for?  Another good thing about dry seed and bean?  They will outlast you!  Store in the fridge or freezer.

Happy living trails to you.

Donna, yep I sprouted that, Bergonzi-Boyle

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