![]() Or, as demonstrated by our 1-Ingredient Gluten-Free Tortillas, skip the dehydrating step and turn your sprouted beans directly into tortilla batter. Then use as a substitute in recipes calling for bean flour. Sprout, then dehydrate beans, then grind into a sprouted bean flour. □Ĭheck out our Basic Sprouted Chili! #5 - Use Sprouted Beans As Flour (Raw Or Cooked) ![]() If your sprouts are a little older, you can still use them in stews, but if you have any picky eaters around, they may be able to tell the difference. They take only about 30 minutes to cook, too! Sprouted beans - just a few days old, with barely a sprout peeking out - make a great addition to a soup or stew. The flavor may be a little different (if used raw), but I’ve always found these bean dips to be very tasty! #4 - Use Sprouted Beans In Soups & Stews (Cooked) You can use barely sprouted beans - either raw or cooked - as a substitute for cooked beans in any bean dip/spread recipe. #3 - Use Sprouted Beans In Dips & Spreads (Raw Or Cooked) But older sprouts can be used in this salad as well. Like a bean salad, only better! If you want to pass it off as a bean salad, use younger sprouted beans that are barely sporting a sprout. Other things to add: olives, diced sweet onions, and crushed garlic. Run out of greens or other salad fixings? Toss a variety of sprouted beans together with your favorite dressing, nuts, and cheese. ![]() #2 - Use Sprouted Beans As The Salad Itself (Raw) Depending on your preference, you can use mature or less mature sprouts.Ĭheck out Sprout, Purple Cabbage, Pumpkin Seed, & Tomato Salad, as well as 3 Dishes Made From Sprouted Lentils. Toss a handful of sprouted beans atop your salad greens. #1 - Use Sprouted Beans As A Topping For Salads (Raw) This same concept applies to sprouted beans, as well! So, check out How To Sprout Beans, and then read on to discover 5 yummy ways to use sprouted beans. The sprouts, transforming itself into a plant, and we know that plants consist primarily of simple sugars that easily digest in the body in the form of vegetables.” The body recognizes and readily digests simple sugars for quick energy, as opposed to starches that can be stored as fat. Simple sugars are the building blocks that make up complex carbohydrates but in a form that the body absorbs more easily. “During the sprouting process, the starch molecules, or complex carbohydrates, are broken down into smaller parts, referred to as simple sugars. If you feel like there’s not much dressing left, you can freshen this salad up with a little more olive oil and a generous squeeze of lemon juice.So come winter time, we do quite a lot of bean sprouting! Sprouted beans even digest as vegetables - and yield a nutritious burst of enzymes and vitamins.Īccording to Janie Quinn in Sprouted Baking, Leftovers: The leftovers of this salad are great! Just store them in an airtight container in the fridge for up to 3 days.Store it in an airtight container in the fridge. Make Ahead Options: You can make this salad several hours (even a day ahead) of when you want to serve it.Sometimes I like to mix chopped grilled chicken right into the salad. It’s also great served stand alone as a light lunch or snack. What to serve with your sprouted bean salad: This salad is delicious with barbecued chicken, or really any grilled meat.Add more veggies, or stir in 1/2 cup cooked quinoa, black or green olives are a great addition as well. Salad Additions: As with any salad, the additions are always flexible…make this salad to match your tastebuds.Just make sure that you use sprouted beans, as they take a lot less time to cook than regular dried beans. But you can use any type of lentil or sprouted beans. Sprouted Beans and Lentils: I used this sprouted bean and lentils mixture from TruRoots.
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