Sprouting

(The video link below shows how to do mung beans, but the same principles apply for anything you want to sprout)

It’s such a wonderful thing to know how to sprout and a great way of adding in a huge amount of nutrient dense properties into your diet – think salads, smoothies, onto of roasted vegetables.. anything you can sprinkle over!

You start of by soaking your pulse, bean, seed… usually over night to begin to break down the phytic acid that coats the outside of the pulse, bean, seed. Phytic acid, I see a bit like a husk thats all around the pulse, bean and seed and acts a kind of protector. However it also stops the absorption of various vitamins and minerals from being able to get into our bodies – so soaking is a great way of removing/ breaking it down to make it easier for our bodies to absorb.

You ideally need to get a germinator. They are a great little piece of kit to own as arent huge and you will use over and over again. I do everything from start to finish in this – so I soak the pulse, beans, seeds in the jar part of the germinator, then drain, then rinse again. Place the lid of the germinator ontop which acts as a kind of sieve and leave to drain. I usually do this onto of a tea towl or kitchen roll to catch and dribbles and I keep the germinator in a dark cupboard.

What ever you sprout likes darkness (similar to mushrooms) as it searches for the light.

You check on your sprouts every dat (ideally a couple of times if you remember) and each time rinse and drain off with fresh water and return to the dark cupboard. Depending on the temperature at the time (heat will make them grow faster) you should start to see little sprouts appearing.

I love using broccoli seeds (and INCREDIBLE way of getting rid of excess Oestrogens) and also love doing chickpeas.

In the video link below you will see mung beans sprouting, as well as some broccoli sprouts I did too.

Follow the video and l94008ED6-F5B4-41FD-A676-2CC7A47887A0et me know how you get on xx