Sprouted Legumes our favorites: lentils, mung beans.
To sprout your Legumes:
Fill a quart jar with a sieve lid[1] to 1/3 full with beans. Fill to 2/3 full with water and let it sit overnight. Rinse two times daily until they grow a root and leaves. Sprouting makes the nutrients much more bio-available. To embellish the nutrient value even more: set it in the sun for a day so the leaves get a bit green!
When your beans are nice and sprouted:
Keep it nice and simple: Saute with butter or bacon fat
OR
Sauté 1/2 an onion with 2 tbsp grated ginger in 3 tablespoonfuls of coconut oil until onions are cooked. Add the lentils or mung beans and cook until they are tender. Salt to taste.
Or add to a vegetable saute.
[1] Sieve lids for sprouting can be purchased at Madison Market. A collander also works fine.
To sprout your Legumes:
Fill a quart jar with a sieve lid[1] to 1/3 full with beans. Fill to 2/3 full with water and let it sit overnight. Rinse two times daily until they grow a root and leaves. Sprouting makes the nutrients much more bio-available. To embellish the nutrient value even more: set it in the sun for a day so the leaves get a bit green!
When your beans are nice and sprouted:
Keep it nice and simple: Saute with butter or bacon fat
OR
Sauté 1/2 an onion with 2 tbsp grated ginger in 3 tablespoonfuls of coconut oil until onions are cooked. Add the lentils or mung beans and cook until they are tender. Salt to taste.
Or add to a vegetable saute.
[1] Sieve lids for sprouting can be purchased at Madison Market. A collander also works fine.
