The life-giving potential continues increasing, and the earth is always covered with yellow sprouts, the world blooms with Golden Flowers.
Liu Yiming, The Taoist I Ching, Hexagram 16 Joy
The life-giving potential of spring lives all winter in my kitchen. Glass bowls provide nests for tender bean and lentil shoots. My lentil volume increases dramatically when the seeds are sprouted.
See in the photos a bag of beans like the one I started with and the initial eight quarts of sprouted lentils it created; I cooked one of those quarts of lentils, and let the other quart continue growing until I had an additional quart of fresh sprouts.
Sprouting is a key element of my diet. While summer months bring massive piles of local, organic, living greens onto my countertops, winter generally means veggies shipped in from far lands. What could be more nutritious during hibernation season than baby beans? They offer their vibrant riches to whomever accesses them.
Sprouting is easy to do, if you plan ahead and can find organic beans still capable of sprouting. Local health food stores usually have a supply. Just soak one part beans in four parts filtered water for about 12 hours. Rinse, drain, and repeat the rinsing and draining two or three times each day. After a couple of days, depending on the temperature in your home, you will see little white legs growing on these babies. Your nutritional powerhouses are ready for preparation and consumption.
Cook the sprouts as you would any dried bean. My preferred method to reduce intestinal gas formation is to bring the beans to a boil, rinse and drain, then bring to a boil again with a fresh pot of water and cook until tender.
Mung bean sprouts can be eaten raw and are extremely nutritious. I put them in my high-speed blender along with a liquid tonic, such as green tea and homemade kombucha tea. I usually add blanched kale and various other nutritious foods. It’s not exactly a gourmet-tasting slushy, yet I sure like the end results. I’d say the sprouts and greens have something to do with my hair looking so healthy. I’m 56 now and sidestepped the grey hair typical of chemo veterans.
I thank my sprouts and green smoothies.
While the world outside slows down, ices over, and darkens, my digestive system gets a sunny delight every day to keep my cells humming happily.
Thriver Soup Ingredient:
Here are links for sprouting beans and other ideas:
http://www.sproutingsprouts.com/how-to-sprout-beans/how-to-sprout-beans-including-adzuki-garbanzo-lentil-peas-and-mung-beans (how to sprout beans)
http://www.choosy-beggars.com/index.php/2009/10/16/spinach-and-white-bean-dip/ (bean dip recipe)
http://www.livestrong.com/article/473284-how-to-blanch-kale/ (how to blanch kale)