5 Benefits of Sprouting Beans (and why you should be doing it)
By Amber Alexander
In my early explorations into being a healthier person – oftentimes experimenting with being a vegetarian of varying degrees – sprouts kept popping up as a common theme in health food.
Alfalfa sprouts are probably the most common type of sprout, as well as what most people tend to picture when thinking of sprouts. A close second are mung bean sprouts in Thai or other Asian cuisine.
What I never really took the time to stop and think about was what are sprouts and why are they so great for you? When I started looking into the science behind the hype, I became a sprouting convert with my own little set up in my kitchen, constantly churning out micro-greens packed with a punch year round!
Here are my top 5 reasons you should be sprouting your beans…
1. The soaking and sprouting process causes protein to be present in more powerful and numerous quantities. Take lysine for instance: Lysine is an amino acid that works hard to fight cold sores and is a great immune system booster; it is an amino acid that is present at greater levels in sprouted beans. This makes sprouting a great superfood source and a great source of protein for plant-based diets.
2. Bean Sprouts are an INCREDIBLE source of fiber. This means they help keep things moving and are great at helping naturally lower LDL cholesterol levels. Fiber can also help promote hormone balance and fat loss and in general, can really help clean out your pipes!
3. The vitamin content skyrockets in sprouted beans. The vitamin content has been shown to increase up to 20 times within just a few days of the sprouting process. This is especially true for vitamins A, B Complex, C, E and K.
4. Minerals bind to the protein in the sprouting process. This means they are more digestible and our bodies are better able to use all the nutrients found within the sprout.
5. They are incredibly alkalinizing to our bodies. Many chronic illnesses and diseases (such as cancer) are linked to high acidity in the body. Creating a balance of acid to alkaline is important for optimal health and overall well-being.
So, with all of these amazing benefits, how do you get started? It’s easy! You can sprout practically any bean, except for kidney beans (they are toxic when consumed raw). All it takes is some mason jars and cheese cloth or mesh lids.
How To Sprout Beans
1. Wash and rinse ¾ cups of your bean of choice (my favorites are mung beans and adzuki beans).
2. Soak them overnight in a mason jar full of water.
3. In the morning, rinse the beans again and place them back into the mason jar, then cover the mason jar with a cheesecloth or mesh lid. Let it sit out where there is consistent light and air flow.
4. Rinse, leaving the lid on, twice a day. In a few days, the beans will start to sprout. Enjoy them as they sprout further, or pop them into the fridge to slow down the sprouting process (I like my sprouts younger because they don’t seem to be as bitter, but that is just my personal taste).
And there you have it! Happy Sprouting!
As a Certified Holistic Health Coach, Amber Alexander follows her passion for vibrant wellness by supporting others in cultivating greater health and joy, specializing in family nutrition and individuals recently diagnosed with autoimmune diseases and/or food sensitivities.
When not working to make the world a healthier place one person at a time, she can be found on her yoga mat breathing deeply, in her kitchen cooking up nourishing deliciousness for her family and loved ones, or out dancing in the woods. She strives everyday to do at least one thing that infuses her whole being with radiance, joy and strength and believes that a hug can solve almost any quandary.
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