While the hippies amongst us have always known about the goodness contained in sprouts (my mum used to send us to school with a peanut butter + alfalfa sprout sandwich, remember?), it’s only been in recent years that this preparation method has entered collective conscience. I’ve been asked a bunch of times if I could provide a little more info on my sprouting technique, as I eat sprouts in some form or another most days and often share photos on my Instagram feed. I probably sprout mung beans and lentils more than anything else, but I’ll often sprout chickpeas before cooking or making into falafel (you can find my recipe in My Darling Lemon Thyme, my first cookbook), as well as quinoa  and occasionally broccoli seeds too. Packed full of more protein and readily available nutrients than their dried counterpart, sprouted legumes and grains add a lovely boost to your diet. They’re also much easier to digest once sprouted and contain fewer anti-nutrients and phytic acid,…


Author mydarlinglemonthyme@gmail.com
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