The power of sprouting your legumes

Did you know you can boost the benefits of the foods you eat?

When we sprout or ferment foods, we give their original version a PLUS and turn them into superfoods!

What benefits do they offer?

Sprouting is a simple and inexpensive process that has been practiced for centuries in Asia, bringing great benefits such as:

1. Easier digestion of legumes
2. Nutrients that are more bioavailable and better absorbed by the body
3. Higher levels of antioxidants, vitamins, and minerals
4. Presence of natural digestive enzymes
5. Increased protein content
6. Higher fiber content compared to unsprouted legumes
7. Reduced absorption of anti-nutrients such as lectins (which impair digestion and nutrient absorption)

What do you achieve with this?

1. Strengthening your immune system
2. Detoxifying your body
3. Regenerating your cells and tissues
4. Regulating your pH levels
5. Additionally, it is essential for preventing and treating diseases such as cancer and is excellent for weight loss.

How to sprout legumes

There are several methods for sprouting. Here’s one that has worked very well for us:

1. Choose the legumes or grains of your preference and according to your sensitivities: beans, lentils, black beans, chickpeas, etc.
2. Cover them with water and let them soak for 24 hours in a dark place.
3. After soaking, drain the water using a strainer.
4. Leave the grains in the strainer for three days in a dark space (like an oven) and cover them with a damp towel.
5. During those three days, rinse the grains thoroughly once a day.
6. By the fourth day, the sprouts will have grown 3 to 4 cm and are ready to eat. If you want to store them, place them in a tightly sealed container in the refrigerator for up to 9 days.
7. Note: once sprouted, do not cook them. They should be eaten raw as sprouts — in salads, as arepa fillings, or as toppings for soups and purées.                                                    

Now you’re ready to enjoy all the benefits of your sprouts!