Why Adding Sprouts to Your Diet is a Game-Changer

Sprouts offer all the nutritional benefits of legumes, but in a more accessible form for the body.<\/p>

Soaking legumes, such as lentils, signals them to become a full plant. The nutrients hidden inside the lentils are not fully active until you soak them. Through soaking, they become much more bioavailable – the nutrients within are absorbed more effectively by the body.<\/p>

Soaking triggers the growth process and neutralizes phytic acid – the acid responsible for the digestion difficulties of legumes. This leads to easier and more comfortable digestion and better nourishment.<\/p>

The soaking process releases the mega-energy stored within the legume or nut. Additionally, the cooking time for sprouted legumes is significantly shorter.<\/p>

No expertise is required to sprout – just a little planning and a can-do attitude. Start with green, black lentils, or mung beans, which are easy to sprout in a short time.<\/p>

There is a simple and easy sprouting method: place the seeds of your choice in a bowl with water, put the bowl in the refrigerator for three or four days, and that's it – you have sprouts.<\/p>

For a quicker method, wash your chosen seeds in water, and place them in a bowl with water overnight, or for eight hours.<\/p>

In the second step, drain the water. Place the seeds on a sieve, with a bowl below to catch the drained water. Cover with a clean, thin cloth. Occasionally, dampen the seeds with clean water. After 12 to 24 hours, a small tail will appear. That's when you wash the sprouts. They can be cooked immediately, added to a salad, or frozen. Avoid letting the sprout grow beyond two centimeters; when too large, it loses some of its value.<\/p>

You can grow sprouts that are 10 to 12 centimeters long, and that's great, but legume sprouts should be short, up to 2 centimeters. Here, they are at their strongest.<\/p>

Sprouts bought at the supermarket contain chemicals to extend their shelf life. Thus, it's better to sprout at home with ease.<\/p>

Pregnant women and people with weakened immune systems should cook both sprouts and sprouted seeds.<\/p>

It's good to know that sprouting legumes is allowed even in the year of Shmitta.<\/p>

Zohara Sharvit is a naturopath <\/strong>N.D<\/strong>, experienced in treatment, counseling, and workshop guidance. To book a free workshop, call 073-2221290<\/strong><\/em><\/p>