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MEALS THAT HEAL
The power of sprouts
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It’s simple to make and tasty too. Try sprout soup
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PHOTO: A. SHAIKMOHIDEEN
THE BEST “LIVING” FOOD Sprouts
According to nutritionists worldwide, if there ever were a list of perfect foods, sprouts would top the list. We all know that sprouts are rich in nutrients, but did you know that their nutrition value is many times higher the nutrition value of the
original beans and seeds from which they sprout? In fact, whole dried peas have absolutely no Vitamin C, but when sprouted they provide more Vitamin C per ounce than a fresh orange! In addition, different forms of sprouts are extremely beneficial in curing and preventing various ailments, and are more effective than most forms of cooked food.
Health benefits
Sprouts contain more anti-carcinogenic properties than most other foods and are thought to contain one of the most potent cancer-fighting properties known to the world of medicine. A sprouts salad, which can form a side dish at any meal or can even form the main course if mixed with a good dressing and served with good accompaniments, costs half the price of a lettuce salad and provides more than five times the amount of Vitamin C, B-complex vitamins and protein. So if you are on a tight budget, eating sprouts is a great way to boost immunity and your health, and to help you fight most ailments.
Sprouting increases the vitamin content of a seed dramatically. Enzymes, considered the key to longevity are greatly activated in the sprouting process. The absence of enzymes produces that “tired, run-down feeling. Sprouts are the best “living food”.
In fact, they are so alive that they are still growing when you eat them.
Culinary uses
Sprouts are often eaten in salads, but they have many other uses, too. They can be used in soups, sandwiches (a great lettuce substitute), omelettes, breads (mix into dough), casseroles, Chinese dishes, vegetable dishes or eaten alone as a snack (try sunflower seeds).
How to make sprouts
Sprouted grains are more nutritious than un-sprouted ones. Take any pulse or a mixture of seeds, clean, wash well and soak overnight in water. Next morning, drain the water and place the seeds in a strainer basket and cover with a lid. Sprinkle a little water twice a day. Use when sprouts are about two to three cm in length or longer (this takes approximately after about 36-48 hours).
Instead of placing the seeds in a strainer basket, they can be placed in a wet muslin or cheesecloth and hung up. Dampen the cloth twice a day and use the sprouts as mentioned above.
One kilo of dry seeds is equal to six kg of sprouts.
Now, for a recipe.
Sprout Soup
Ingredients
Olive oil: quarter cup olive oil
Onion, chopped: 1 cup
Garlic, chopped: 4 cloves
Sweet pepper, chopped (any/all colours): three-fourth cup
Carrots, diced: 1 or 2 carrots
Vegetable or other stock: 1 quart
Oregano: 2 tsp
Bay leaf: 1
Sweet corn: 1 cup
Salt to taste
Tomatoes, chopped (optional)
Method: In a medium sized pot or pressure cooker, heat olive oil. Add the chopped onion, carrot, garlic and oregano - saute until the onions are translucent. Add the sweet pepper and cook briefly. Add Rice Mix, 1 quart stock, and bay leaf. Bring to a boil - then simmer for 45 - 180 minutes or until the beans are tender and creamy. Add sweet corn 10 minutes before soup is done and salt to taste. Garnish with tomatoes.
RISHI MANUCHA
Sous Chef,
Taj Connemara
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