Ingredients
- 1 cup dried legumes (chickpeas, brown lentils, mung beans all work really well).
Directions
- 1. Soak your chosen legumes in water overnight. Make sure there’s a few inches of water about the legumes as they will expand.
2. In the morning drain, and rinse in a wire sieve. Leaving the legumes in the sieve, prop the sieve over a bowl and put a saucepan lid over the top. Leave on the bench for 2-3 days, rinsing well twice a day. In summer, you’ll need to rinse more often.
3. White shoots will start to form after a day or so. Once they’re about 0.5 cm long, put in a storage container in the fridge for 3-4 days. You can also store them in the freezer.
Legumes contain the natural toxin phytic acid, which is a naturally occurring toxin that’s said to leach vital minerals from our body. Sprouting them helps break down the enzymes and makes them much easier to digest.
Ingredients
- 1 cup dried legumes (chickpeas, brown lentils, mung beans all work really well).
Directions
- 1. Soak your chosen legumes in water overnight. Make sure there’s a few inches of water about the legumes as they will expand.
2. In the morning drain, and rinse in a wire sieve. Leaving the legumes in the sieve, prop the sieve over a bowl and put a saucepan lid over the top. Leave on the bench for 2-3 days, rinsing well twice a day. In summer, you’ll need to rinse more often.
3. White shoots will start to form after a day or so. Once they’re about 0.5 cm long, put in a storage container in the fridge for 3-4 days. You can also store them in the freezer.