I’ve just started sprouting beans and seeds. Since I’ve had cut down my meat intake due to my histamine issues, I’m learning to maximize nutrients in veggie foods. Sprouting beans and seeds is one way to not only minimize phytates (natural toxins in legumes and seeds and grains) but also maximizes other nutrients and protein in the seed, bean or legume.
Below are photos of various beans and seeds at various stages of sprouting. I’m very much a beginner. So I’m not going to say much more here. If you’re interested in sprouting there is plenty of info to google.
I will say I did some research about the sorts of sprouters to use. Some people just use jars, but I like the rectangular ones I have below. They have really good drainage and that protects the seeds and beans from getting moldy. The round ones up top are good if you don’t live in a humid climate I think too. Both kinds are stackable so they don’t take much room.
I’ve been learning a lot about sprouting here: Sprout People
The most important things for anyone who wants to give it a go seems soaking them well and then draining them really well. And then the rinsing and draining every 10 to 12 hours. From there it’s about experimenting! You can eat them raw as a snack, put them in salads raw and you can also cook them…as you would other beans, grains and seeds. I’m looking forward to learning new recipes and trying lots of varieties of beans and seeds.
Eating wholesome whole real food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here: Nutrition and gut health, Mental health and diet
And you can find more Foodie Friday posts and recipes here.