Adding sprouts to your salads, stir fry or sandwich can really spruce up your dish. Almost any legume, whether bean or pea, can be sprouted. The sprouting process allows the legume to break down the starches difficult to digest.

Although raw vegetables and fruits contain enzymes, it is the sprouted grains and legumes that are classified as living foods. After the grain or legume germinates and becomes a seedling, this sprout has the characteristics of a living organism. Eaten at the time of sprouting, when the tails of the sprouts turn green, you receive increased amount of enzymes, vitamin C, b-complex vitamins and plant hormones.

Some Recipes To Try:

Sprouted Hummus

Ingredients:

1 cup sprouted garbanzo (chickpeas) beans

Juice of 1 lemon

1 small garlic clove minced

2 Tbsp tahini

1/2 Tbsp Bragg’s Liquid Aminos

quarter to a half tsp cumin

eighth tsp cayenne pepper

Pinch of paprika

eighth to a quarter cup water

1-2 Tbsp Cilantro or Parsley to garnish

Directions: Add all ingredients except garnish to your blender and blend until smooth.

Sprouted Falafel

Ingredients:

2 cups sprouted garbanzo beans

half cup cilantro
quarter cup parsley
2 TBS Cold Pressed Extra Virgin Olive Oil
1 and a half TBS cumin
1 tsp sea salt

juice of half a lemon

Directions: In a food processor, blend all ingredients for about 30-60 seconds. Scraping the sides if necessary. Water should not be necessary. Roll mixture into small balls and place on a mesh dehydrator screen. Dehydrate at 105 degrees for 4-5 hours, longer.

Sprout Salads

Ingredients:

1 package of spring greens

half cup whole olives

half cup fenugreek or alfalfa sprouts

2 Tbsp olive oil

2 Tbsp soy sauce or Braggs Liquid Aminos

1 bunch of spring onions chopped

1 small clove of garlic minced

Salt & Pepper to taste

Directions: In a bowl, whisk together the olive oil, spring onions, garlic and soy sauce. Add the sprouts and allow marinating for 20 minutes. Pour greens into a mixing bowl and add the sprouts and sauce. Toss to distribute the marinade then add the olives and salt and pepper to taste.

Sprouted Tabouli

Ingredients:

1 cup sprouted quinoa

half cup parsley finely chopped

half medium tomato diced

1 stalk of green onion finely chopped

Juice of half lemon

half Tbsp extra-virgin olive oil

Dash of salt

Directions: Mix all ingredients until well combined and serve. Optional: All to marinate in frig for one hour.

*Tip: To mask the raw beanie taste, marinate sprouts in uncooked dishes in some type of sauce.

For more information on sprouting visit the web address www.sproutpeople.com