It’s so easy to sprout things, and then they’re alive! Sprouting changes the texture and make-up of beans to make them more edible with less digestive issues, and makes some vitamins more accessible. There’s just something special about eating a live bean rather than a dull, dried bean (nothing against them, I cooked some yummy pinto beans with apples & turmeric the other day). My favorites for sprouting are green lentils, mung beans, alfalfa, chickpeas, and sunflower seeds (raw, not toasted – non-irradiated). Making sprouts adds a fresh-grown item that could be a good substitute for salad during low-yield times in the garden.
I like the way sprouts twist and curl and reach out. And their crisp crunch that tastes so fresh and clean. Here I have added some green lentil sprouts along with mung beans, chickpeas, navy beans, pintos, chard, dill, lemon, & olive oil to make a glorious 5-bean salad, a step up from the white bean salad I’ve been making lately.
First soak your bean/seed of choice (dried, not canned or cooked) in cold water for the first day, to fully hydrate. Then rinse them with fresh cool water twice a day (morning & night), straining the water out. All they need to live is water and a bit of air, and they will start sprouting in a couple of days. When the sprouts are big enough for your taste, refrigerate them to prevent overgrowing. It’s that simple.
I sprout in a metal pot with a holey lid, and strain with a sieve. In the past I’ve used a set-up with glass mason jars fit with screened lids, that you can simply fill with water and strain without having to undo the lid.
We’ve had some red sumac powder in the pantry that someone saved last fall. It’s an unusual item that looks like chili powder but isn’t spicy at all. It tastes very lemony, kind of like a whiskey sour. Here I have combined sumac with lime juice, olive oil, turmeric, white pepper, and pickled beet juice to make a lovely colorful dressing that probably most people weren’t sure what to do with. Also shown here is a coconut-mint-lime dressing (coconut milk adds a creamy factor to vegan dressings), and a spicy thai dressing with a green bell pepper puree.