Here’s the website I used for the sprouted chickpeas. It’s better than anything I can provide. Her pictures are great. Of course, my setup was slightly different, but it all worked out the same way.
I just used a fine-mesh strainer set over a bowl, and covered it with a loose plastic bag. I figured the plastic would keep out dust and most of the things that you don’t want to get onto your sprouts, and the sieve would let the water drain. I could also have used a jar with cheesecloth covering the bottom set at an angle in the bow, as the website describes, but I find this doesn’t always drain the water the best.
A few days later – voila! Sprouts! And since they actually dried properly, I still have a few in my fridge.
A word about sprouts: sprouting beans, lentils, seeds, and grains removes enzyme inhibitors and makes them easier to digest. That’s the raw food theory. So you know how I always add turmeric and ginger to my Indian lentil (dal) dishes? This is another way of fascilitatin digestion, AND it’s raw.
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