Cooking or not cooking?
There is no need to cook the sprouts of green developing seeds such as broccoli, alfalfa, radish...
Large beans (kidney, garbanzo...), even sprouted required some cooking but less than dry beans.
The reduced cooking preserves the nutrients and these have been increased during the germination. Here is a good reason to sprout them.
Smaller beans such as lentils, adzuki, mung... can be eaten raw in small quantities or lightly steamed.
Sprouted cereals also need to be cooked except sprouted wheat. Usually, sprouted cereals are used in the confection of bread or bakeries.
How to eat them?
There are endless ways to use sprouts. Let your imagination speaks.
Here are some suggestions:
Realized by Laurence LIVERNAIS-SAETTEL, dietitian
© Copyright L. Livernais-Saettel 2002
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