As mentioned in a previous entry, a couple of weeks back, I had the pleasure of a (mostly) raw dinner with a group in Guelph. The raw sprouts were delicious and I was inspired anew to try sprouting dried beans. I consulted my tried and trusted cookbook, Laurel's Kitchen and chose their simple instructions on sprouting.
- you will need a wide mouth jar (or Mason Jar) and some cheesecloth.
- Scoop approx. 2 tablespoons of beans and put into bowl, cover beans with water to soak overnight.
- Drain in the morning, then put the beans into the jar and secure the cheesecloth over the mouth of the jar with an elastic band.
- Place the jar on it's side, propped up somewhat on an angle (I used a loaf pan) with the mouth of the jar in the lowest position. I also dampened a towel and loosely wrapped this under the mouth of the jar (to prevent the beans from drying out) and then flipped the driest area back over the whole jar (like a little tent).
- the whole contraptions can sit on your counter or you can put it into a cupboard to sit for the next couple of days.
- twice a day, you rinse and drain (right through the cheesecloth) the beans.
- Within 2-3 days the beans have sprouted and are ready to eat.
My friend Honey of Simply Zen recommends you don't let the "tails" get too long which they will, if you leave the beans sprouting for several days.
So far, I have sprouted chickpeas, lentils and a blended assortment (fenugreek, lentils, kalmut and adzuki beans). You can sprout from dried beans you might have in the cupboard (chickpeas, lentils) or purchase sprouting seeds like Mumm's (available at Simply Zen).
Sprouts are an excellent source of vitamins, minerals and enzymes but for me the appeal is their fresh, crunchy texture and delicious taste.
This morning, wanting to use up some kale and sprouted chickpeas I whirred together in the food processor those ingredients plus the ginger, olives, sun-dried tomates, olive oil, sunflower and pumpkin seeds and tamari sauce (same as the kale dip recipe a few weeks back). With some crackers and a nice green tea, I enjoyed an mid-morning snack, while watching the birds and squirrels just outside my kitchen window. Print this post