“Why Sprout Seeds?”
One of the most popular traditional food prep techniques encouraged by “read-food junkies” (and I am a proud one) just happens to be one of the simplest. In fact, you can do it in your kitchen.
Just what is the craze surrounding “sprouting”?
Well, for one, sprouting changes the nutritional benefits of legumes, grains, and seeds.
- did you know that “diets including sprouted brown rice may help control blood sugar” (source).
- consumption of sprouted brown rice raises “good cholesterol”, which in turn may help lower one’s atherosclerosis cardiovascular disease risk (source).
- buckwheat sprouted for 48 hours develops “potent anti-fatty liver activities” (source).
- black bean sprouts have anticarcinogenic properties against certain types of cancer cells (this is a great read).
Did you know that sprouting:
- breaks down macronutrients (fats, proteins, carbs) into the simplest forms (helps with digestion).
- increases B complex vitamins in the seeds.
- increases protein in the seeds.
- sprouted mung beans provide 32 calories and 0.84 grams of fiber per cup and 21 to 28 percent protein by weight.
- produces important digestive enzymes and some of the highest known levels of certain antioxidants.
- provides 119 percent of your daily allotment of vitamin C.
- removes harmful compounds, such as tannins, that are present in seeds prior to sprouting.
Source: Homegrown Sprouts: A Fresh, Healthy, and Delicious Step-by-Step Guide to Sprouting Year Round by Rita Miller.
Also, if you are an Amazon Prime Member you can get The Everything Sprouted Grains Book: A complete guide to the miracle of sprouted grains (Everything®) [Kindle Edition] for free. Just thought I’d let you know since a lot of people have the membership now and days.
Sprouting at home is easy peasy:
- Step 1: Soak in a mason jar
- Step 2: Rinse and drain
- Step 3: Tilt and wait
Here’s a more detailed step-by-step pictorial tutorial (now that’s a mouthful):
And last, BUT NOT LEAST, here are a few tips I have learned in my research and experience:
Based on my research on sprouting grains, legumes, and nuts, I have gathered up a few tips to make this whole process fast and less complicated:
- I recommend cooking the beans, legumes or seeds after you sprout them. This removes a chemical from the seed that can cause gas and bloating.
- Rinse, rinse, rinse. You want to make sure if you do eat the sprouts raw that you have rinsed thoroughly and everything is very clean through the whole process.
- Prepare your sprouts ahead of time. So…if you are making refried beans on Friday, start your sprouting process on Tuesday night.
READY TO SPROUT?!