As I was looking for spirulina recipes – I came across a sprouted salad recipe with a spirulina dressing. Not sure about the dressing, but the salad looked fabulous. I have never sprouted anything before and decided I needed to start. I have a sprouting jar and figured it was about time I used it. Looking at what I had to sprout – I decided on lentils. Sprouting increases the nutritional value of the food. I highly recommend. Reading a section of Nourishing Traditions – the process of sprouting increases the amount of Vitamin C available, as well as vitamins B2, B5, and B6*. The process of sprouting also eliminates phytic acid, which prevents the absorption of nutrients when ingested.
Sprouting jar or jar with cheese cloth
1. Place 1/2 cup of lentils and 2 cups of water in the sprouting jar. Let soak for for 12 hours (overnight works great)
2. Drain water. Rinse and drain the lentils. Place in a cool, dark place. You will want to rinse and drain the lentils in the morning and at night. After about the 3rd or 4th day they are ready.
3. Once they have sprouted to your liking – you need to dry them before storing in fridge. I spread them out on a dish cloth and allowed to dry. I then placed in a produce bag and put in the crisper drawer of the fridge.
These are great by themselves, added to a sandwich or a salad. Stella loves them! They had a nice crunch to the food and the flavor is wonderful.