You can sprout grains, nuts, seeds – what does this mean? That beans will taste better than ever! Before I tell you how I sprout my beans, I want to share with you some of the reasons for sprouting. If you have Nourishing Traditions than by all means, please read the chapter “Sprouted Grains, Nuts and Seeds” on page 112. Either way, here are a few items that stand out to me:
- Vitamins B, C and Carotene are produced during this process. It helps us fend of sickness and strengthen our immune system!
- Most grains “used” to be sprouted (sometimes even started sprouting before they were harvested) but now the farming has become so standardized as to make sure this does not happen…so we have to do it on our own! (And it is one of the easiest things you can do in your kitchen).
- Sprouting neutralizes phytic acid which makes it possible for our body to absorb calcium, magnesium, iron, copper and zinc. This is crucial as our body needs these in their natural form and they are not absorbed by our body when the levels of phytic acid are higher. This actually KEEPS us from absorbing nutrients. If we don’t absorb them and it doesn’t all go to “waste” what does that mean? You have got it…it builds up in our digestive tract and can cause serious illness, and disease. We can easily change that problem and get even more benefits from grains, nuts and seeds.
- This process makes beans less “gassy”! Yes, you feel a gas build up and bloated after eating beans? This is a result of complex sugars. They are broken down during sprouting. Now your body doesn’t have to try to break them down – it can simply utilize them!
- Digestive enzymes that assist us with overall digestion are produced during this process (much life lacto-fermentation) so it helps your body digest and absorb all of the other food on your plate!
This is just a summarized list of the benefits. But I hope it is enough to get you started. Again, this is so easy and they keep well in the fridge and can be used in so many different ways!
How do you sprout grains, nuts and seeds? Here is a lesson in Lentils (my personal favorite):
- Rinse, sort, and place in a bowl. Cover with water and soak overnight.
- In the morning, pour into colander. Rinse well! Place colander inside a bowl (to catch the drippings) and cover with a towel.
- I shuffle the bowl a few times during the day to get the lentils mixed up.
- In the evening, put colander in the sink and rinse well. Return to counter and cover.
- Repeat steps 2, 3, and 4 until you get your desired tail length (about 1/4 inch).
I typically do two full sprouting days. So, soak overnight on day one, sit out day two and day three. Morning of day 4 rinse and ….
- Put sprouts into well sealed mason jars and store in fridge.
Steam and serve as a side dish! Put on a sandwich, wrap, or salad! The possibilities are endless!
What grains or nuts do you like to sprout? Stay tuned for my favorite recipe using these lentils!
This recipe is shared on Fight Back Friday and Monday Mania and Real Food Wednesday and Pennywise Platter
[…] Comments « “Traditional” Lifestyle Part 3 – Sprouting beans […]
[…] Just like with grains, nuts, and seeds — sprouting beans will increase their nutrition profile, and make them tastier! I haven’t really delved into sprouting yet, and I’ve never been much of a bean person, but I’d kinda like to start. Beans are cheap, can be really healthful, and preparing them properly by sprouting seems super doable thanks to this post from Project Family Cookbook. […]
I’ve sprouted wheat berries for sprouted wheat flour, but have yet to try beans. I’m gonna try this!