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Don't cook your legume, sprout it.
Cooking legumes kills all the enzymes and loses a lot of nutritional and anti-oxidant compounds. But sprouting causes legumes to germinate. Germinating legumes, also seeds and nuts, increases enzymes, nutritional, and anti oxidant compounds a lot. Additionally sprouted legumes have an important extra benefit. They lower the risk of diabetes by reducing the amount of sugar absorbed into blood stream. This is known as a second meal effect, which means it reduces sugar absorption on next meal. So if you eat lentils for breakfast the second meal effect will take place for lunch meal. Sprouting also improves protein compound of the legumes and increases it day after day. It does the same with fibre.
Sprouting involves leaving the legume or legumes in a wet warm environment for a few days to germinate. Best legumes to sprout are lentils, chickpeas and beans. Everything can be sprouted. Seeds, nuts and grains also can be sprouted. Grocery legumes may not sprout. But one can get sprouting legumes online. The following is a simple instruction as a test to sprout lentils:
1- Prepare one cup of organic lentils and leave it inside a container of salted water for a few minutes. This is to get rid of any pesticides. Even organic legumes may be contaminated because of cross examination.
2- Wash the lentils with normal water three to four times. Each time with your hand give the lentils a good mix to separate the salt and any dirts from them, letils..
3-Put them in a container and cover them with three to four cups of warm water around 40C and let them to soak over night for around 8 hours. They need to breath while soaking. Cheesecloth can be used to cover the container or leave it open.
4- Put the container in a warm dark place. To ensure the place is or becomes warm and remain warm, put a container full of hot water in the same place. Half way, check the temperature of the place, if not over room temperature a bit, change the water of hot container with fresh hot water.
5- After 8 hours pour the container into a food strainer to drain the water.
6- Make a clean tea towel wet with warm water and lay down on a plate.
7- Put the soaked lentils on the towel and spread them.
8- Tie the opposite corners of the towel loosely to each another and put it inside food strainer.
9- Leave them inside the same dark warm place. Watch the towel after a few hours each now and then.. If it is gone dray, spray the lentils and towel with a slightly warm water.
10- Continue keeping the temperature of the place warm enough with the same hot water container.
The sprouting should be ready for consumption. Eat them raw. They can be mixed with anything with a low temperature around 40c.
![Plant Ingredient Chestnut Natural foods Food]()
Cooking legumes kills all the enzymes and loses a lot of nutritional and anti-oxidant compounds. But sprouting causes legumes to germinate. Germinating legumes, also seeds and nuts, increases enzymes, nutritional, and anti oxidant compounds a lot. Additionally sprouted legumes have an important extra benefit. They lower the risk of diabetes by reducing the amount of sugar absorbed into blood stream. This is known as a second meal effect, which means it reduces sugar absorption on next meal. So if you eat lentils for breakfast the second meal effect will take place for lunch meal. Sprouting also improves protein compound of the legumes and increases it day after day. It does the same with fibre.
Sprouting involves leaving the legume or legumes in a wet warm environment for a few days to germinate. Best legumes to sprout are lentils, chickpeas and beans. Everything can be sprouted. Seeds, nuts and grains also can be sprouted. Grocery legumes may not sprout. But one can get sprouting legumes online. The following is a simple instruction as a test to sprout lentils:
1- Prepare one cup of organic lentils and leave it inside a container of salted water for a few minutes. This is to get rid of any pesticides. Even organic legumes may be contaminated because of cross examination.
2- Wash the lentils with normal water three to four times. Each time with your hand give the lentils a good mix to separate the salt and any dirts from them, letils..
3-Put them in a container and cover them with three to four cups of warm water around 40C and let them to soak over night for around 8 hours. They need to breath while soaking. Cheesecloth can be used to cover the container or leave it open.
4- Put the container in a warm dark place. To ensure the place is or becomes warm and remain warm, put a container full of hot water in the same place. Half way, check the temperature of the place, if not over room temperature a bit, change the water of hot container with fresh hot water.
5- After 8 hours pour the container into a food strainer to drain the water.
6- Make a clean tea towel wet with warm water and lay down on a plate.
7- Put the soaked lentils on the towel and spread them.
8- Tie the opposite corners of the towel loosely to each another and put it inside food strainer.
9- Leave them inside the same dark warm place. Watch the towel after a few hours each now and then.. If it is gone dray, spray the lentils and towel with a slightly warm water.
10- Continue keeping the temperature of the place warm enough with the same hot water container.
The sprouting should be ready for consumption. Eat them raw. They can be mixed with anything with a low temperature around 40c.
