Taste - - Eat -

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.

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