Convenience food... Sprouted seeds, beans, and grains

Press, 25 January 1988, Page 16

Convenience food... Sprouted seeds, beans, and grains

Where can you find a vegetable which grows in any climate, any time of the year, matures in three to five days, needs neither soil nor sunshine, and equals meat in nutritive value?

Such astonishing food does exist: sprouted seeds, beans, and grains. Grown in a jar right in your kitchen, sprouts are the richest known source of naturally occuring vitamins. They are also one of the cheapest. Two tablespoons of alfalfa seeds will produce a preserving jar full of sprouts. Sprouts are also high in protein, minerals, essential fats and carbohydrates. They provide more nutrients per kilo than any other natural food known.

It is possible to live healthily on sprouts alone, provided several kinds are eaten together, and chlorophyll-rich alfalfa sprouts are included. Sprouts are not the invention of modem food faddists. They have been recognised as high quality food for almost 5000 years. They are mentioned in Chinese writings dated around 29398 C, and in Essene documents written at the time of Christ. A seed contains all the nutrients needed for the new plant. As the seed germinates, the protein and vitamin content increases dramatically. In sprouting oats, for instance, B vitamins increase up to 500 per cent. The exceedingly high level of enzymes in sprouts makes them easy to digest. Sprouts are a wonderful addition to the diet all year. In winter they can supplement scarce fresh salad vegetables. All you need for sprouting is a glass preserving jar. Round the neck place some muslin held by a rubber band, or a screw on wire mesh top bought from a health food shop. Our favourite sprouts are mung"- bean, brown and

red lentil, alfalfa, and wheat. e Place 4 tbs of seeds in a jar (2 tbs for alfalfa), cover well with water and leave to soak for 8 hours. ® Pour off the water. ® Rinse the sprouts in warm water twice each day. Mung beans must be sorted through before soaking, to remove broken seeds and the odd small stone. Sprouts can be grown conveniently on the kitchen windowsill, but in winter will grow faster and be bigger if grown in a warm place, such as a hot water cupboard.

It is essential to remember to' rinse sprouts twice a day and to drain them well afterwards.

Wheat sprouts are at their sweetest when just sprouted, lentils and mung beans, when the shoot is a little longer than the seed. Alfalfa is best if grown until the pale yellow leaves emerge, then placed on a windowsill to allow them leaves to turn green in the light. Rinse the brown husks off in a colander before eating. While most sprouts are at their tastiest for only two or three days, alfalfa will continue to grow jind will taste equally gooffifor

a week. Refrigerating sprouts will kill them, so leave remaining sprouts in their jars on the windowsill, as you gradually use them up. Mung Bean Salad To serve four you need: 1 cup mung bean sprouts 1 cup finely chopped celery 1 cup grated carrot y 2 cup wheat sprouts 1 tbs sesame seeds (optional) lettuce French dressing Combine all ingredients except lettuce. Add dressing and toss lightly. Serve on a bed of lettuce. Lentil Sprout Salad To serve four you need: 2 cups lentil sprouts 1 tomato, chopped 2 tbs oil 2 tbs lemon juice y 2 tbs minced onion i/2 tsp curry powder alfalfa sprouts Mix oil, lemon juice, onion and curry powder. Let stand 30 minutes. Combine lentil sprouts and tomato. Pour curry dressing over salad and toss lightly. Garnish with alfalfa sprouts.