Sprouted Grains

Grains and beans are amongst the most common food in our modern age. And apparently it’s the diversity or “culture” making up our micro-biome ( bacteria making up most of our physical bodies ) which affect how well we absorb or break down these foods. However, there are different and potentially better ways to consume them. 
 These dense foods are basically inedible raw. Unless we unlock this unseen door to “nutrition town”, we are unable to access this broad range of potential nutrients waiting for us in the other side. Here is where ancient wisdom and understandings of nature come into play. 
Sprouting, just as if the grain/bean were to be planted in the ground, unlocks the available nutrients to us. This process deactivates the protective compounds and activates the easier to digest enzymes creating a food we can now eat raw. 

Use any whole undamaged grain or bean such as oat, wheat, buckwheat, barley, einkorn, farro, mung bean, lentil, pea etc. 
Start with 1/2 cup of your chosen grain

Procedure 

1. Rinse the grains well in a fine strainer. 

2. Place rinsed grains in a container and soak them covered with water for 6 hours. 

3. Drain and rinse again. 

4. Place the drained grains back in the container and cover with cheese cloth or mesh lid so they can breath. 

5. Rinse the grains once a day and return them back to the container. 

6. They are ready when you notice a root beginning to sprout from the grain.

7. Eat them while fresh and active. Store in the refrigerator for a couple of days. 
Enjoy 

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