We have been wanting to share how we sprout post for some time now. Finally getting around to it!
We consider ourselves new to sprouting.
We have only sprouted garbanzo beans, quinoa, and buckwheat before. Now during this candida cleanse we are focusing on getting variety into our diet, so we expanded our sprouting list.
Most things we have read say not to have “grains” on a candida diet. This is one reason we sprout our pseudograins. There are mixed reviews about “grains” , so it is your personal preference. You have to pick your battles….what not to eat and what is allowed.
Sprouting makes it much easier to digest, which is always welcomed in our house!
Sprouted quinoa and buckwheat, our favorites! Love seeing them grow back to life….and got to love the little tails! (sorry for this being distorted, not sure what happened)
Sprouts are packed with nutrition!!! And you can sprout lots of things like nuts, seeds, and grains. From our research here our some key takeaways that we learned:
- Once sprouted it gets rid of the enzyme inhibitors.
- Sprouted seeds increase in protein while decreasing in carbohydrates as the seed uses the carbohydrate energy stored inside to grow.
- Soaking also breaks down the glutens and hard to digest proteins into smaller and easier to digest components.
We try to always at least soak and rinse if we cannot sprout.
Sprouting is really easy….we do it our own way just like most things 😉
We soak our ingredient, whether it be quinoa, millet, or lentils, over night in a bowl covered in water. Rinse them really well in the morning. Leave the seed or legume in the colander with bowl underneath, cover and let sprout. We rinse throughout the day. Most things we let sprout for 1-2 days. Although garbanzo beans seem longer.
We have not tried other sprouting like alfalfa and broccoli.
Twins Question: Have you tried sprouting? If so, what? Did you like it? For those of you who fighting candida, what are your thoughts on grains?
Till next time,