Sprouted Bean Salad

I feel I need to say a few words about sprouting. The thought of sprouting seeds, beans and grains can seem obsessive, time consuming and hard to do. I know this because that is what I used to think. Sprouting does not need to be this big mysterious thing. Just the opposite, it is easy and takes less time than toasting a bagel. Sprouting will save money at the market. For pennies sprouted grains, seeds and beans deliver a big pay off. Because of the magic of sprouting, acid foods become an alkaline powerhouse of enzymes, vitamins, minerals and proteins. Once sprouted beans become a high pH food, beans no longer cause gas, bloat or heartburn, because they are more easily digested and assimilated they actually improve the efficiency of digestion.

Start small with a glass quart canning jar. Choose a bean that is easy to sprout and will sprout quickly such as mung beans. Buy a good quality fresh organic bean and sort to eliminate any broken or damaged beans (they will only rot). I use a piece of plastic screening material to cover the top, an old nylon or cheese cloth will work just as well. You can use a rubber band to hold the screen to the top of the jar, or the ring portion of a canning lid. Cover the bottom of the jar with beans. Fill the jar with filtered water (I use filtered water, never straight out of thetap) and allow to soak 24 hours. These will need a cool dark environment, I keep mine in a top cabinet next to my sink. Drain through the screening, rinse and put back into the cabinet. Repeat the rinsing and draining twice a day until the beans sprout, around three days. I use the soaking/rinsing water on my plants, it's better than fertilizer and the price is right. Once fully sprouted add to salads, soups and vegetable dishes. Refrigerate any unused portions.

The most important part of sprouting is the feeling of being connected with the cycle of life. After a while you will have several jars lined up with different beans and seeds waiting for you to enjoy. This is a fabulous activity to do with children. The energy these little powerhouses of nutrition will give you will make you wonder why it took you so long to sprout!


Sprouted Bean Salad Recipe

Sprouted Bean Salad is one possible variation for a fresh raw alkalizing vegan salad out of The Feel Good Food Guide – Making the connection between acid-forming foods and common allergenic foods!

•    3 cups sprouted organic aduki beans. Directions for sprouting are outlined above.
•    3 cups chopped organic celery, leaves included
•    1/2 cup chopped organic red onion, or green onion
•    1 cup chopped fresh organic Italian parsley or cilantro leaves
•    1 organic chopped apple

•    2 inch piece of fresh ginger peeled and sliced thin across the grain
•    2 tablespoons of raw organic almond butter (optional if allergic to tree nuts)
•    2 tablespoons of XV Olive Oil
•    Juice of one lemon (or for more bioflavanoids, use a peeled whole lemon)
•    8 drops liquid stevia or to taste
•    1 teaspoon sea salt
•    1/2 teaspoon toasted sesame oil
•    1 cup organic coconut milk

When chopping the apple, celery, onions try to keep the pieces the size of the beans. Mix all together. Add Dressing. Toss with the bean salad mixture and refrigerate for a few hours until flavors set. Serve over fresh greens or as is.

Monica Pallares