I Don't Love Sprouts -- But They Love MeOkay -- I admit it. I'm not a sprout lover. I also have to admit that I don't like legumes or beans. It has been thought that legumes and beans have been some of the culprits that cause inflammation in my gut and joints. However, I was willing to try sprouting my lentils and/or beans to see if they were any gentler on my system that way. I know that I have not covered "sprouting" on my Blog and I probably should have started with a story on that. But when I posted photos of the Sprouted Lentil Burgers on my FB Page (Rejuvenation And Wellness - RAW), I got a lot of requests for the recipe. So I'm starting backwards. To quickly explain the process of Sprouting (lentils in particular -- many different seeds and beans have different sprouting instructions).
- Soak lentils 12 hours, drain and rinse.
- Put in a wide mouth jaw and cover with cheese cloth, a sprout bag or even an old pair of pantyhose and tuck away on a counter somewhere. Rinse twice a day and then put back in the jar and recover. After about a day -- you'll see a little tail form. It's like a little science experiment. After 3 days, the tail will be about an inch long. At this point, I put them in the fridge. I have read that you can continue to rinse and drain once a day in cold water to keep them fresh.
- Keep in mind that a little goes a long way. I started with 1/2 cup of dried lentils and they grew like weeds out of the jar within 3 days!
Lentil BurgersI got this recipe from Everything Raw Food Recipe Book by Mike Snyder and Nancy Faass. 1 TBS Coconut Oil 2 cups lentil sprouts 1/4 flaxseed, ground 1/4 cup carrot, shredded 2 TBS olive oil 1 clove garlic 1 teaspoon garam marsala powder (I used oregano) 3 TBS lemon juice 1/4 scallions (I used onion) Add all the ingredients to a food processor with an "S" blade and process until al the ingredients become a chunky pate. Form into burger patty shapes. Place them on dehydrator trays and dehydrate at 145º for 2 hours. Flip over patties and continue dehyrdating for 8 to 12 hours at 110º. Serve over salad, or arugula as I did with sliced tomatoes, or serve on RAW Onion Bread from my recipe posted in my Blog. [gallery link="file" ids="1785,1787,1788"] The next time I make these sprouted lentil burgers, I think I will double the recipe. I want to make them a little thicker than I did. The ones I made were really thin. I will admit they were very tasty and my joints did not ache (that's my barometer -- achy joints -- foods that cause inflammation in my system) so I know that I will be making these again. I may also try to shape them into meatballs and eat them that way as well. If you feel like being adventurous and try your hand at sprouting -- or if you're a pro at sprouting -- this recipe is a very good one to try. Either way -- whatever you do, the most important thing is that you