Early this year, I decided to experiment with sprouts recipes so I could have more sprouts in my diet – Sautéed Sprouts and Vegetables turned out to be one of those deliciously spicy dishes that can be consumed with Methi Paratha, rice or quinoa. This is a very simple recipe that is ready to eat in about 25 minutes (once you have the sprouts ready). This recipe uses mung bean sprouts, but you can use any type of legume (whole, not split). Remember to add sprouts almost towards the end of the preparation of the dish. You don’t want to cook them too much, or you’ll end up losing their nutritional benefits.
Well, there are a lot of different types – almost as many as there are edible plants. Bean sprouts, sunflower sprouts, rye sprouts… every plant-based food started with a sprout and grew from there. Grains, seeds, and legumes can all be sprouted, such as wheat and barley, carrot seeds oil, coriander seeds, and groundnuts.
But the main reason for eating sprouts is about nutrition and digestion. It is essentially about getting the most benefit out of a plant in the most biologically concentrated form. When you sprout foods, you increase proteolytic enzymes that make both carbohydrates and proteins digestible. While your body produces proteolytic enzymes when you eat foods that don’t contain digestive enzymes, your body is forced to manufacture them (instead of making enzymes it should be making). After a while, your body’s ability to produce the right enzymes wanes along with its ability to fight off disease.
In addition to being a great source of vitamin K ( (for bone strength and formation and increased protection from neuronal damage in the brain, which is helpful in treating Alzheimer’s disease) and vitamin C, sprouts are an excellent source of fiber, manganese, riboflavin, and copper, along with smaller but significant amounts of protein, thiamin, niacin, Vitamin B6, pantothenic acid, iron, magnesium, phosphorus, and potassium.
Check our Spicy Tangy Sprouts Carrots Salad for other ideas and instructions on how to sprout legumes.