Sprouting

is the natural process by which seeds or legumes germinate and produce shoots. 

Sprouting offers several advantages:

1. Sprouting increases the nutrient content of the seeds, making vitamins and minerals more abundant and bioavailable.

2. Sprouting breaks down some of the starches in seeds and legumes, making them easier to digest.

3. It reduces the levels of anti-nutrients like phytic acid, which can inhibit the absorption of certain minerals.

4. Sprouting can increase the quality and quantity of amino acids, enhancing the protein profile of the seed or legume.

5. The process enhances the production of beneficial enzymes and increases the content of certain antioxidant compounds.

6. Sprouted grains, seeds, and legumes often have a nuttier taste and a more tender texture, making them a tasty addition to various dishes.

how to

Seeds, grains, beans (Mung beans) and lentils can be sprouted by soaking them overnight and then transferring them to a sieve or sprouting apparatus to be rinsed with water for 1-3 days until sprouts appear.  Mung Beans are the easiest bean to sprout, in fact the only bean to sprout (others require cooking) and a good one to start with!

*Note on Enzymes or Living Food

Enzymes can be classed into three different sections:

1.       Metabolic enzymes – we make them – they oversee the daily functions of our body, fight off disease and decay

2.       Digestive enzymes  – we make them – they digest protein, carbs & fats

3.       Food enzymes – we eat them – they take the pressure off the other enzymes and body can produce more metabolic enzymes which enriches our health.

Enzymes are crucial for all of the biochemical reactions that happen in the body — digestion, energy production, nutrient absorption, detoxification hormone production — all of which are critical in ensuring your optimal health and beauty. Enzymes can even help to repair our DNA and RNA, which increases our vitality and improves the turnover and repair of our skin cells.

A lack of enzymes in your diet can create a build-up of toxins, which can dull your complexion, slow your metabolism, and decrease the renewal of skin cells, which leads to accelerated aging.

We can get enzymes from living food (plants). Uncooked or raw vegetables, fruits, freshly made juices and sprouted seeds, nuts, grains and legumes are all  abundant in enzymes. Enzymes are however very sensitive to heat and cannot tolerate it. The higher the temperature they are subjected to, the sooner they die. Most enzymes are killed at a temperature of 42℃.