Sprouts….love these little guys

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Sprouting. It’s awesome. You should give it a try.
You can sprout lentils, snow peas, chickpeas, beans and nuts. And more!
The easiest to start with are alfalfa or mung beans (you can buy them at the supermarket).

When seeds are sprouted they are at their most powerful time if life. Pure, raw, living energy. Each one a beautiful zap of life. Add to sandwiches, salads or eat them on their own, by the spoonful…like I do

* when you sprout seeds, the nutritional profile multiplies. The best way to treat yourself to sprouts is to sprout them yourself.
* there can be up to 100 times more enzymes in sprouts than uncooked fruits and vegetables. Enzymes are special types of proteins that act as catalysts for all your body’s functions. Extracting more vitamins, minerals, amino acids, and essential fatty acids from the foods you eat ensures that your body has the nutritional building blocks of life to ensure every process works more effectively.
* the quality of the protein in the beans, nuts, seeds, or grains improves when it is sprouted. Proteins change during the soaking and sprouting process, improving its nutritional value. The amino acid lysine, for example, which is needed to prevent cold sores and to maintain a healthy immune system increases significantly during the sprouting process
* the fiber content of the beans, nuts, seeds, or grains increases substantially. Fiber is critical to weight loss. It not only binds to fats and toxins in our body to escort them out, it ensures that any fat our body breaks down is moved quickly out of the body before it can resorb through the walls of the intestines
* vitamin content increases dramatically. This is especially true of vitamins A, B-complex, C, and E. The vitamin content of some seeds, grains, beans, or nuts increases by up to 20 times the original value within only a few days of sprouting.
* essential fatty acid content increases during the sprouting process. Most of us are deficient in these fat-burning essential fats because they are not common in our diet. Eating more sprouts is an excellent way to get more of these important nutrients. (Source: os.care2.com).

Here’s how to sprout mung beans:

1. Cover your desired amount of beans in water. Soak over night.
2. Transfer to a jar or dish, cover with a dry towel and leave in a cupboard or worktop – anywhere out of direct sunlight really
3. Rinse and drain twice a day for about 4 or 5 days.
4. When your sprouts are ready transfer to the fridge and tuck in when required!

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