Monday, February 23, 2009

Soak n' Sprout

It seems like I soak everything before we eat it. From right to left: Wheat berries, french lentils, quinoa, and mung beans. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid (which can block the absorption of vitamins and minerals).
So...for breakfast we had wheat berries (which had been sprouted) with a little bit of cream and a bunch of berries.

6 comments:

Rebecca said...

Those look so yummy! Can Jacob slip in a little whole wheat?

Kurt Knudsen said...

LOOKS BERRY GOOD~

Ann said...

Is sprouted quinoa good? How do you go about doing it?

Katy said...

How long do you soak things before you use them?

The Baker's Goods said...

You soak everything over night and then you drain the water and rinse 2 or 3 times a day. Wheat berries are ready as soon as you see a tiny sprout, usually about 2 days. Mung beans you can eat raw after they have are 1/2 to 1 inches long. Lentil sprouts should be 1/4 and you need to steam or cook them slightly. Quinoa just needs to be soaked over night and then you cook it like normal.

Kemp Kuties said...

Can you teach a class on nutrition for me??? Where did you learn all of this? I need to be better at eating (something I've never been good at) and I'd love to learn from an expert like you!