* By sprouting seeds and legumes, you are enhancing their vitality – the seed is, after all, growing! When you eat growing foods you are consuming that life energy making you more vital.
* Sprouted seeds and legumes are alkalising and detoxifying.
* Sprouted seeds and legumes are rich in vitamins, anti-oxidants, minerals, proteins and enzymes making them exceedingly nutritious.
* By sprouting seeds and legumes you are also washing off the enzyme inhibitors which, when consumed in large amounts, will prevent you from absorbing certain nutrients. Therefore, it's better to eat soaked and sprouted seeds than eating them raw.
Drain the seeds and rinse. Place into a siv, or sprouter, and leave to sprout for 1-3 days, rinsing every 6-12 hours (depending on how warm your room temperature is). You'll notice within a day that the seeds start growing little sprouts. It's up to you how far you let them grow. I like to grow them till the sprout is as long as the seed.
You can eat these as is, or you can continue with this recipe.
Marinade and Drying Method:
If you have a dehydrator, spread the seeds out on a silicon sheet and set to dehydrate at 46C/115F for 4-6 hours or simply leave over night. It's useful to shuffle them about after about 3-4 hours to make sure that they are evenly dry.
If you don't have a dehydrator, get one! They start at approximately £40 and they are awesome! 🙂 Otherwise, place the seeds on a baking tray at the bottom of your oven set to a very low heat (the lowest you can get). They will take 1-2 hours and will also need shuffling half way through.