As I’ve told you, I’m a sprouter from way back… The clean, living crunch of freshly sprouted vegetable, spice and legume seeds just can’t be beat!! And they’re So good for you!!
But… Last year in an attempt to heal my body.. And halt the onset of some pretty serious medical conditions… I veered sharply away from the Vegan/Vegetarian diet that had failed to keep me healthy for forty years. After reading the Wahl’s Protocol, I was convinced that including animal protein in my diet was the only way to get well!!! So immediately I began the Auto Immune Paleo Protocol… Removing many foods that I had believed were healthy for me… One of the most painful was legumes! After 40 years of using beans as my main source of protein, learning that the Phytic acids and ant-nutrients that dried beans contained, now made them something to avoid!! And I did!! Scrupulously!! And I felt great!!!
But I missed them… After following the protocol for 8 months I began adding restricted foods back into my diet.. I was concerned about the legumes since suffering with digestive issues for decades.. Knowing that soaking legumes removed much of the Phytic acid, and that sprouting made them more digestible… I went a step further… What if you could ferment them, and make them even more gut friendly, and add the probiotics that we all need??
And it worked!!!! I took freshly sprouted mungbean sprouts and lentil sprouts, added brine and spices.. and a whole new world emerged!!! The photo at the top of my blog is actually mungbean sprouts fermenting in curry and spice brine!!
These are so outstanding it’s difficult to describe!!! They are crisp, crunchy, raw, alive, spicy, fresh and just plain delicious!!! And the best thing is??? They are totally easy to digest!!! I personally eat them with breakfast and lunch (more about those crazy meals later…) and I serve them to my family on a salad, or made into a salad at dinnertime. Even people who were not huge sprout fans love these!!! Give them a try!! You’ll see what I mean!!
Spiced Fermented Sprouts