SPROUTING AT HOME
While the health conscious among us have always known about the goodness contained in sprouts, it’s only more recently that this preparation method has entered the collective consciousness. Offering higher levels of protein and available nutrients than their dried counterparts, sprouted legumes and grains add a healthy boost to your diet. They’re also much easier to digest once sprouted and contain lower quantities of antinutrients and phytic acid (which impairs mineral absorption).
Smaller sprouted legumes such as mung beans, blue peas, adzuki beans and lentils can be eaten raw or cooked, whereas larger legumes such as kidney beans or chickpeas benefit from being cooked after sprouting.
Avocado & sprout salad with green tahini dressing. See page 57 for recipe.