Sprouting awakens the vitamins, proteins, minerals and essential fatty acids in beans, seeds and grains. As they are not cooked ensure the beans, seeds and grains are of the highest quality. Sprouting eliminates acids and toxins that effect the digestion. During the sprouting process their protein content increases and their starch content decreases thus making them more digestible than cooked beans.

The beans, seeds and grains that we recommend for sprouting are alfalfa seeds, whole brown or green lentils, chickpeas, moong beans, whole barley, wheat berries and buckwheat. We sprout here on our premises and our sprouts are available fresh everyday from our salad bar.

Lorraine FitzmauriceComment