March 4, 2004

Sprouts of Lentil-kind

I got this idea from Julie. You take dried lentils, soak them in water overnight, and then drain them. Rinse and drain them every 4 hours or so (or close to that) and soon they sprout! These are brown lentils.

I don’t know how long the sprouts will get, but we’re looking at 2 days worth of sproutage here (click image to see larger view). Julie was experimenting with raw food preparation (perhaps she’ll post a link to the book she is reading).

You can grow all sorts of different sprouts. Even if you don’t plan on eating them, they’re fun for the kids to watch. The lentil sprouts taste a lot like fresh peas. They get slightly sweeter once they’ve sprouted, and I think they’d be great in a salad.

Posted by James at March 4, 2004 1:24 PM
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I don't know if this link will work, but I suppose it is worth a try:

You wouldn't want to eat this way all the time, I don't think, except under the supervision of a dietician. His recipes tend towards the salty, but that's pretty easy to fix. Some of the recipes are surprisingly fattening, too, but it's all unsaturated vegetable fat and it's going down with a lot of fiber and other goodies.

The recipes also leave a lot of flexibility for substitutions and omissions, which I find very handy.

Caveat: In the winter, even mundane ingredients like fresh spinach can be hard to find (they were out of it at the Fairhaven Shaw's the other night) and you're handling cold ingredients all the time. Raw food is kind of hard to get into in that context. In the summer, though, it's refreshing and convenient.

The book also includes recipes for making "bread dough" out of various sprouted grains and juices, then "baking" it in a warm food dehydrator. I don't have my dehydrator anymore, so I don't know if that's any good, but it is certainly interesting.

Posted by: julie at March 4, 2004 1:45 PM

Wow. Like magic. I should learn how to do that.

Posted by: julie at March 4, 2004 1:53 PM

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