Beans and lentils and seeds can sprout….before they grow to fully grown plants. Sprouts are a high protein skin boost, bringing it back to being normal.
They are full of nutrition and I found out about them from one of my friends who eats a lot of fresh salads and smoothies.
The main benefit of sprouts is that their protein content multiples at least 3 times whilst the bean germinates. The good thing is that they are meant to be eaten fresh. They are absolutely delicious in avocado salads and are quite crunchy, but softer than unsprouted beans or seeds.
You can add them to soups, salads, smoothies, sandwich fillings, and even curries. They are very versatile and easy to grow.
As a deficiency of only one amino acid can cause allergies, low energy levels, poor digestion, lowered immunity, and premature aging, it is best to always have sprouts in your meals for lunch.
As time goes on, you can add bean sprouts to any savoury smoothies for breakfast.
Remember this – The replacement of the missing amino acids can result in a complete reversal of symptoms.
Eat a variety of sprouts as each kind has different levels of amino acids in them. Personally, I like alfalfa, sunflower seeds sprouts, mung bean, puy lentil, black-eye beans, lentils and almond sprouts.
They also contain minerals, trace elements and chlorophyll. When I first started growing and eating sprouts with my food – I noticed that my skin was an even tone. The chlorophyll – that is the green juice in most green plants – is effective in building up your blood.
The reason for this could be that the cholorophyll molecule is similar to haemoglobin.
Sprouts are also full of enzymes which make them easy for us to digest.
What Minerals And Vitamins Do Sprouts Have?
Here is a short list of a few:
- Alfalfa – Vitamin B complex, Vitamins A, C, E, K
Minerals – Calcium, Magnesium, Potassium, Iron, Selenium, Zinc
- Almonds – Protein, Calcium, Potassium, Phosphorus, Magnesium, Fats
Vitamin B, E
- Chickpeas – Carbohydrates, Calcium, Protein, Magnesium, Potassium
Vitamins A and C
- Black-eyed Beans – Protein, Vitamins A, and C, Magnesium and Potassium
- Lentils – Protein, Iron and Vitamin C
- Mung Beans – Protein, Vitamin C, Iron and Potassium
I could go on and on, but I believe you have got the message now.
I have told a few of my friends how to grow sprouts and sometimes they mix up the process.
Dear friends, it is so easy…Here’s the method:
- In the evening, soak half a cup of beans in a 500g glass jar
- The following morning, drain the beans and rinse
- In the evening drain the beans and rinse
- Repeat steps 2 and 3
- You should see a little tail growing from your sprouts by now. When sprout tails are half an inch long, you can add them to your meals.
An Exception: Please note that alfalfa seeds take up to 5 days to grow and become green. So this means 4 days of steps 2 and 3…If you need any help on this, please let me know and I will oblige.
Like all plants, the warmer the weather the faster your sprouts will grow. Most beans take only 2 days to grow after soaking. Kidney and adzuki beans are slightly harder to sprout, so I suggest mung beans or sunflower seeds to start with.
I use sprouting jars to grow mine. You can get your jars from Amazon.
You also do not need much space for them to grow, neither a garden.
They are very good cost-wise. How? 1 cup of beans grows to 3 x their size after soaking in water overnight – so 500g of beans will last at least 2 weeks. A packet of beans only costs £1.17-£2.00 in the store. You can get 3kg for £3.00. That could last you for 2 months!
I make sure to always have black-eyed beans, different kinds of lentils and seeds, alfalfa and sunflower seeds in my kitchen cupboard to enliven my salads or green juices. Yes, you can even put them through a slow juicer – and with a touch of lemon juice, ginger root and 1 green apple – the taste will go well with whatever other leafy and watery vegetables you put in your juicer.
To make sure your juices always end up being tasty – add the green apple or 2, ginger root and fresh lemon last. Then pour the juice into your blender. Then add the 1 handful of leafy greens of your choice, 1 whole cucumber and 1 medium avocado to your blender and blend away. This always makes for either a filling and quick breakfast or a light dinner smoothie.
Try it – I bet you’ll like it!