What is sprouting? I’m glad you asked. It is basically making dormant foods, like dried legumes, grains, and seeds, alive again (ooh! sounds like a Frankenstein project, doesn’t it?)
Sprouting is very popular with raw foodies because it enhances the nutritional value of the food. Biochemical changes occur during the sprouting process that makes grains, legumes, and seeds more nutritious and much easier to digest. This is nature’s way of ensuring sprouting seeds get the next possible nutritional start in life – albeit a short life for them because we’re going to eat them up and take all that goodness for our own selfish means (bwahahahaha *evil laugh*).
Sprouting produces beneficial enzymes that aid in digestion, increase vitamin B and C content, improve the digestibility of proteins and essential amino acids, and make these foods more palatable to eat raw. I mean who’d eat dried mung beans? But sprouted mung beans like the ones in the photo are delicious on salads or in sandwiches.
Plus sprouting is super easy! You may remember I sprouted buckwheat for the pizza bases on Day 15. It’s just soaking the seeds/legumes/grains and then rinsing them regularly while they sprout. The process of sprouting grains and seeds is the same, although the time they take to sprout varies. Have a look here for instructions http://bestbodybootcamp.wordpress.com/2012/05/08/an-easy-way-to-make-seeds-and-grains-healthier/
1 zucchini spiral cut in spirooli or grated
1/2 cup mixed sprouted beans (lentils, chickpeas, and mung beans)
10 cherry tomatoes
1/2 red capsicum chopped
10 sun -dried tomatoes
1/2 cup basil leaves
Put sun-dried tomatoes, basil leaves, and capsicum into the food processor for a short time until roughly blended – don’t over blend or you’ll lose the lovely colours and it will turn into green goo!
Top the zucchini with this sauce, the cherry tomatoes and sprouted beans and voila! Healthy, delicious, and nutritious.