If you are not srouting or using sprouts in your recipes, you are losing a wonderful chance to add a new and nutritious food for Gluten Free Vegans.
According to Wikipedia, “Sprouting is the practice of germinating seeds to be eaten raw or cooked. Sprouted foods are a convenient way to have fresh vegetables for salads, or otherwise, in any season and can be germinated at home or produced industrially.” (Check out the informative article on Wikipedia explaining about sprouting.)
I am a member of a wonderful Facebook group called Raw Food Wild Riot — I know, funny name, but great members and shared content! Although I have been sprouting for years, I have learned lots about the subject that I did not know before.
For instance, did you know that black bean sprouts are toxic? Well, I sure didn’t (although I have never tried sprouting them before).
On the other hand, chickpeas, mung beans, peas, adzuki beans, and lentils are safe to eat raw sprouted.
I, personally, sprout mung beans, broccoli and clover seeds (unfortunately, my husband and I are allergic to alfalfa sprouts — which are most common sprouts — after mung beans, that is!).
If you have never sprouted before, or if you would like to know how to sprout seeds, check out the video below that was referenced on Raw Food Wild Riot:
(If you are having trouble viewing the video, you can check it out here: http://youtu.be/xoaIpZZfcFc).
If you are interested in more details about sprouting grains, I suggest you check out the following article (NOTE: The article does reference gluten grains, so use caution when applying the suggestions): Health Benefits of Sprouting Grains.
Do you sprout? If so, what grains or seeds so you use?