Sprouting
Measure out your beans and pop them into a clean glass jar. The exact amounts will depend on your sizes of jar and what you have to hand, there is no need to be too specific just don't over fill them as remember they will expand when soaked and again when they start to shoot.
Rinse the beans thoroughly then cover them with water and leave them to soak. The soaking times may vary for each legume, grain and seed so check in my links below for further soaking and rinsing guidelines.
Then cover the jars with your cloth and hold in place with an elastic band. (I have a supply of these which I make out of old dish cloths).
This is how my chickpeas are doing after 24 hrs !
Once they have got to a length you would like, then give them a good rinse and pat them dry and store them in the fridge for a few days or pop them in a plastic bag or jar and keep them in the freezer until you want to use them. Just add in a handful of sprouted beans straight from the freezer into you cooking soups and stews, its really that easy.
Sprouting increases the vitamin B and C content of the beans and well as being loaded with fibre.
Sprouts are super easy to grow with minimum space.
The action of sprouting legumes, grains and seeds makes them easier for our guts to digest by breaking down the anti-nutrients that can cause gas and bloating.
N.B. There has been mention of salmonella and e.coli from sprouting but that is usually the case when you are buying sprouts from a shop where they may have been sitting in warm humid conditions not to mention the fact that they have been produced on a massive scale where the environment may not be free from pathogens. The chances of you getting a food-borne illness from spouts is greatly reduced by you doing this at home yourself using clean jars, leaving them out at a suitable temperature, washing them in clean water and washing your hands when handling them. For more info about sprouting click on some of the links I have added in below for you.
If you are still in any doubt then you can always cook them throughly by adding them in to stews, soups and stir fries just to be on the safe side. I have tried both cooked and raw and they are all delicious.
N.B. There are certain beans to avoid for example kidney beans when sprouted from raw contain a toxin what may cause nausea and vomiting in some, quinoa which contains saponins which can cause an allergic reaction.
Did you know that chickens love sprouts so they can be a real bonus to your furry friends in the winter when there is less vegetation for them to pick their way through.
Ingredients
Directions
Measure out your beans and pop them into a clean glass jar. The exact amounts will depend on your sizes of jar and what you have to hand, there is no need to be too specific just don't over fill them as remember they will expand when soaked and again when they start to shoot.
Rinse the beans thoroughly then cover them with water and leave them to soak. The soaking times may vary for each legume, grain and seed so check in my links below for further soaking and rinsing guidelines.
Then cover the jars with your cloth and hold in place with an elastic band. (I have a supply of these which I make out of old dish cloths).
This is how my chickpeas are doing after 24 hrs !
Once they have got to a length you would like, then give them a good rinse and pat them dry and store them in the fridge for a few days or pop them in a plastic bag or jar and keep them in the freezer until you want to use them. Just add in a handful of sprouted beans straight from the freezer into you cooking soups and stews, its really that easy.
Sprouting increases the vitamin B and C content of the beans and well as being loaded with fibre.
Sprouts are super easy to grow with minimum space.
The action of sprouting legumes, grains and seeds makes them easier for our guts to digest by breaking down the anti-nutrients that can cause gas and bloating.
N.B. There has been mention of salmonella and e.coli from sprouting but that is usually the case when you are buying sprouts from a shop where they may have been sitting in warm humid conditions not to mention the fact that they have been produced on a massive scale where the environment may not be free from pathogens. The chances of you getting a food-borne illness from spouts is greatly reduced by you doing this at home yourself using clean jars, leaving them out at a suitable temperature, washing them in clean water and washing your hands when handling them. For more info about sprouting click on some of the links I have added in below for you.
If you are still in any doubt then you can always cook them throughly by adding them in to stews, soups and stir fries just to be on the safe side. I have tried both cooked and raw and they are all delicious.
N.B. There are certain beans to avoid for example kidney beans when sprouted from raw contain a toxin what may cause nausea and vomiting in some, quinoa which contains saponins which can cause an allergic reaction.
Did you know that chickens love sprouts so they can be a real bonus to your furry friends in the winter when there is less vegetation for them to pick their way through.