I've been thinking a lot lately about sprouting my own lentils. For a while now I have used a commercial sprouted organic lentil that's been sprouted and then dehydrated for a long shelf life. I like the whole concept behind sprouting - it just makes so much sense to me. Locked in a dormant state, each legume, grain or seed holds the potential to become a living plant. Soaking brings them out of that dormant state and unlocks concentrated energy, vitamins and nutrients needed by the seedling to grow until it produces leaf to start photosynthesis. The nutritional value is at it's highest in this state and because of their small size, you are able to eat hundreds of them in a serving verses eating hundred of mature fully grown plants. Wow!
|look at those happy sprouts!|
My first attempt at sprouting lentils was very successful!
|pretty tricolored quinoa sprouts|
|gRAWnola with dried cherries added|
|sprouted raw granola|
1/2 cup buckwheat sprouts
1/2 cup oat groat sprouts
1/4 cup sunflower seed sprouts
2 Tbsp dried currents
2 Tbsp chopped pecans, toasted (see note)
2 teaspoons maple syrup or honey
1/4 teaspoon ground cinnamon ( or to taste)
Mix everything together. Serves two. Enjoy by itself or with almond or coconut milk.
Note: toast pecans on small baking sheet for 1-8 minutes at 350F