Recipes Grains and Sprouts
How to Sprout
Sprouting provides the correct environment for growth and switches the seed from the dormant state to the active growth state. Sprouting also reduces anti-nutrients and makes nutrients like vitamins, minerals and enzymes more bio-available.
Short Grain Brown Rice
Short grain rice is packed with fibre, B vitamins and minerals. When this grain is slow cooked in large quantities of water it absorbs lots of water, which helps to hydrate and cleanse the digestive system.
Sprouted Bean Burgers with Lentils and Courgettes
These tasty vegetarian burgers are a healthy alternative to the processed textured vegetable protein burgers commonly found within the supermarket. They are made from a mixture of sprouted beans and vegetables bound in a fermented lentil paste.
Sprouted Buckwheat
Sprouted buckwheat are gluten free and packed with nutrients. Sprouting automatically increases levels of all nutrients found within buckwheat and makes them easier to digest.
Sprouted Chickpeas
Sprouted chickpeas are a great source of protein, fibre, vitamins and minerals. Sprouting makes them easier to digest and have the additional benefit of being gluten-free.
Sprouted Fenugreek Curry
Sprouted fenugreek has an interesting spicy and bitter taste. It is this bitterness which helps to stimulate the flow of digestive juices including the release of bile from the liver. Combining sprouted fenugreek with the sweeter taste of cooked tomato and onions helps to balance out the bitterness...
Sprouted Quinoa
When you sprout quinoa, the nutrients found within quinoa all significantly increase. Quinoa becomes easier to digest and has the added benefit of being gluten-free.
Sprouted Short Grain Brown Rice
Sprouted brown rice contains a lot more nutrients than non-sprouted brown rice. The grain becomes much easier to digest and can be used in the same way as un-sprouted brown rice.
