There was a time in my life I soaked and sprouted just about anything I could possibly soak and sprout. Beans, nuts, seeds, grains and flours. My kitchen counters were cluttered with mason jars filled with a rainbow of beans and nuts soaking and germinating their little selves to digestibility. For whatever reason, that phase ended years ago only to be re-inspired by this months Food and Wine Magazine.
The reasons why one would soak and sprout various beans and grains may not be obvious. It’s simply a matter of initiating the sprouting process, causing the beans or seeds to germinate, thus releasing the necessary enzymes for optimal digestion. In other words, you soak your nuts and seeds so you can digest them. Simple as that. It’s an age-old practice that went out of style with the industrialization of our culture. If you’re curious about reading more on the subject, I highly recommend visiting this blog.
In the meantime, follow this link to Food and Wine’s super simple process for soaking and sprouting beans. It’s the one I used.
Sprouted Lentil Salad with Golden Beets and Fuji Apples
Feel free to dress this salad with whatever turns you on. I kept it simple with
a light drizzle of olive oil and a squeeze of lemon. The possibilities are endless.
1-2 cups sprouted lentils
1 golden beet, baked and thinly sliced
1/2 fuji apple, thinly sliced
Handful of spicy pepitas, optional
Toss all of the ingredients together and enjoy!