Sprouts, The Ultimate Springtime Food
 |
Salad with Sprouts |
A recent question posted to “Ask Tiffany.”
Hi Tiff, I love lentil soup. Can lentils be sprouted for salads and such??
Duane.
Tiffany Answers:
Hello Duane, what a great question to ask as we approach the month of March and Springtime air. Tender sproutlets of grains, beans, and seeds are known to be the ultimate Springtime food as they replenish our bodies with energy and vital nutrients. Sprouts are known for their cooling properties and their ability to detoxify the body, especially the liver. Lentil sprouts are great because they only require four hours of soaking. Lentil sprouts are most nutritious if sprouted to half and inch but tastier if allowed to grow longer. I recommend 3/4 cup to one Quart of sprouts.
In the process of sprouting, seeds attain higher levels of protein, sugar, enzymes, hormones, vitamin C, and some B vitamins. Sprouting seeds are low in fat and calories and may be made of legumes, vegetables, herbs, oil seeds, or of wheat or rye. Any Legume will sprout, but unlike other sprouts, legume sprouts (exception alfalfa) need to be cooked prior to consumption. The carbohydrates in grain convert to sugar; they may become alcoholic and develop an unpleasant sweetness if allowed to grow longer than the length of the grain.
When buying sprouting seeds be sure to choose them wisely. Make sure they are fresh and vibrant looking and with no signs of discoloration, slimy texture, or musty aroma. A delicious bunch to try are Broccoli sprouts. They have recently made news after a recent study found that one ounce of broccoli sprouts contains more isothiocyanates, a potent anticarcinogenic neutraceutical, than two pounds of broccoli!!
Permalink: http://www.boomercoffeehouse.com/index.php/self_expression/article/103/
Subscribe to our FREE email newsletter — absolutely free.
 |
You have our promise not to sell your name or address — ever! See our Privacy Policy
If you have comments about this tip and want to post them on this page to share your thoughts with others, simply log in if you have an account, or you can register now for free.
Comments on this Tip (3)
I just starting sprouting last year as a way to experiment with having fresh greens during the winter in preparation for potential food shortages and high food prices in general. I had no idea that the act of sprouting enhanced the food value.
I was surprised to know that cooking sprouts was recommended. I’ve been eating my sprouts raw which I assume is OK. But why is cooking sprouts recommended and how do recommend cooking them?
I’ve been experimenting with my sprouts and making a quick salad for lunch. I cut up a couple of small tangerines and add some sprouts. For a quick dressing, I just mix up equal parts of Ume Plumb vinegar and olive oil. That’s it.
You know, I think next time, I’m going to add walnuts too!
Last week I experimented with sprouting Lentils. While they did sprout, I didn’t care for them much. I ended up putting them in a sauce pan with a little olive oil and put them on top of leftovers. They were good that way.
Page 1 of 1 comment pages