Sprouting is the greatest thing! It’s so lovely to see the food that you eat growing before your eyes. Not only growing, but becoming richer in nutrients and more digestible. The starch is converted to simple sugars, protein to amino acids, and the fat into individual fatty acids1. How fabulous! This helps to explain why those with allergies or intolerances to certain grains can tolerate them if they are sprouted. Sprouts represent the moment of greatest vitality in the life cycle of a plant, are a specific remedy for stagnant liver qi 1, or a ‘sluggish’ liver.
You can sprout pretty much any whole grain or seed. however they do take varying amounts of time to sprout.
Here’s what to do.
1. Use 1 part seed/grain to at least 3 parts water. Place grain/seeds in a jar or bowl, cover with muslin/cheesecloth and an elastic band (or use a sprouting jar if you have one) and soak for 12 hours.
2. Drain and rinse. Leave the drained seeds in a room temperature, dark place (or cover with a cloth) and rinse twice a day, morning and night until sprouted. It doesn’t have to be super warm but the cold and light will inhibit the sprouting a little and encourage the seeds to mould instead of sprouting.
Quinoa is a quick sprouter. I had these beautiful babies in 24 hours, but some other grains/seeds/legumes such as alfalfa, mung beans, aduki, chickpeas and lentils take 3 – 5 days. Buckwheat is another great sprouter!
What to do with your new little friends? Salads are an obvious choice. Try mixing them through with any of your grain dishes, or as a garnish for soups or stews.
The sudden cold snap in Melbourne today was perfect for the sprouted quinoa baguettes I made. This …