When the weather is warm, or there’s a warm spot in your kitchen, it’s great to try sprouting your own pulses. Give it a go!
But why bother you ask. Well there are many health benefits to making and eating sprouted pulses.
They support your immune system, improve your digestion and provide a great energy source. In particular, pulses help support detoxification and elimination of any unwanted toxins from the body. Plus by sprouting your own pulses, you help to make the minerals more easily absorbable.
Smaller pulses such as lentils, and seeds such as broccoli, are the easiest to sprout. Puy/black/Beluga/caviar lentils and broccoli seeds are my fav for sprouting. Quinoa and small seeds, such as alfalfa, also sprout well. The smaller the seed, the faster they sprout. Larger pulses when sprouted, like chickpeas/garbanzo beans, can be a bit too crunchy (for my taste) and contain higher levels of lectins, which can make your stomach bloat and feel uncomfortable.
Interestingly, research studies have shown that the absorption of beneficial nutrients in lentils is almost equal whether they are cooked or sprouted. I find them easy to sprout and love their delicious flavour and crunch in salads.
They support your immune system, improve your digestion and provide a great energy source. In particular, pulses help support detoxification and elimination of any unwanted toxins from the body. Plus by sprouting your own pulses, you help to make the minerals more easily absorbable.
Smaller pulses such as lentils, and seeds such as broccoli, are the easiest to sprout. Puy/black/Beluga/caviar lentils and broccoli seeds are my fav for sprouting. Quinoa and small seeds, such as alfalfa, also sprout well. The smaller the seed, the faster they sprout. Larger pulses when sprouted, like chickpeas/garbanzo beans, can be a bit too crunchy (for my taste) and contain higher levels of lectins, which can make your stomach bloat and feel uncomfortable.
Interestingly, research studies have shown that the absorption of beneficial nutrients in lentils is almost equal whether they are cooked or sprouted. I find them easy to sprout and love their delicious flavour and crunch in salads.