Pender is one of the small islands that pepper the waters between our Big Island and the rest of Canada. Like most (all?) of the small islands it is a haven for organic farmers, musicians, writers, artists and ocean seeking vacationers.
As such, the true "islanders" at the farmer's market scoffed at my "big city" ways. I needed to slow down my pace of shopping, chat with the farmers and enjoy being on island time. It was a pace that reminded me of Maynooth, and suited us all very nicely. Now we're just left wondering if our budget would stretch far enough to buy our own little piece island!
Enjoying the view.
I did an earlier blog on sprouting for salads and sandwiches, but
this blog is something altogether different. After Uliana's fussiness to any beans that I ate (through my milk) this spring, we switched to
eating lentils. When I was chatting about this with my doctor, she
suggested that I try sprouting beans. It worked great!
it turns out, sprouting beans before cooking them has all sorts of
advantages. Basically it turns the complex "starchy" storage carbs in
beans into easier to digest "vegetables" carbs. It also gets rid of enzyme inhibitors that help them to store well, but aren't so good for us to eat. So sprouting makes beans
much easier on our digestive system, it helps to beef up our vegetable
load (who couldn't use some more vegetables?), and it makes the proteins
more readily available for the body.
1. Soak beans for 8-12 hours as normal
2. Drain beans and leave in a colander on the counter.
3. Rinse 2-3 times a day until sprouted. (1-3 days depending on the freshness of the bean. If your beans don't sprout in 3 days then they are OLD. Try a different source the next time.)
4. They only need to just be sprouted in order for the carbohydrates to be converted, so cook and use as normal!
I have sprouted everything from lentils, chickpeas, navy beans and pintos with success. I had a batch of black beans that never really sprouted. But we just cooked them up anyways...