Sprouting and cooking
Posted by G365876 at 03/28/2009
Each day as part of my lunch I have 40g of mixed beans and seeds. The current batch were cooked and frozen into small containers. I would like to increase the nutritional content of the food by sprouting. These are the beans etc I cook:
red kidney beans, green lentils, brown lentils, black eye beans, black beans, red cow beans, fennygreek, sunflower seeds.
This is what I propose to do:
Soak everything other than fennygreek for at least 12 hours. Fennygreek smells if it does not germinate.
Drain and regularly hydrate, and leave to germinate until most of the beans are sprouting slightly. (Ignore kidney beans as they probably will not sprout).
Cover with water and hard boil for 15m and simmer for 45. Drain and freeze into small containers.
Is the above sensible?
I just got a hemp sprout bag. It's a very basic bag with string closure, and it's the best thing for sprouting. I soak lentils, chickpeas, peas overnight. Then place the mix inside the bag, soak the bag with filtered water. Hang the bag (keeping it moist at all times but not drenched). In less than 3 days, I get fresh sprouts. They taste great RAW.
There is no need whatsever to cook any of them - they all taste gorgeous raw.
I adore seeing that word "sensible".
Try little red Adzuki beans also, they are so tasty sprouted.
I usually let my seeds grow a little longer.
Alfalfa, Hemp, Clover, Mustard, etc.
I keep my seed sprouting jars in sunlight so that they develop lovely green chlorophyll.
lentils - soaking time 6-8 hours, growing time, 3-4 days
fenugreek - soaking time 8 hours, growing time 3-5 days