The sprouts in the kitchen are a panacea, harbingers of a well-being that dwells right in their hearts. Vegetables generally begin their "vital decline" as soon as they are harvested, while the shoots keep their vital forces intact until they are actually consumed. The sprout is, in practice, a concentrate of active nutritive principles that would only wait to be put into the earth to start the growth of the plant.
The sprouted seed that ends up on the table and in the dish is at the moment of its maximum energy. The sprouts bring to the kitchen a high percentage of proteins, vitamins (C, A, B, D, E, K, U), mineral salts (calcium, iron, potassium, magnesium, sulfur, phosphorus, copper), trace elements, chlorophyll, extra enzymes if added to dishes or habitually consumed.
How to use the sprouts in the kitchen
Sprouts in the kitchen can be introduced in various recipes, especially of oriental or fusion inspiration. In addition to the anti-inflammatory and strengthening properties for the body, the physical vigor and longevity that these small plants give to humans, the shoots are also tasty, fresh and good to eat, to be cooked or, even better, raw.
Among the sprouts can be found of various types, born from the seeds of alpha-alpha, lentils, wheat, sesame, watercress, radicchio, peas, sunflower, wheat, barley, azuki, oats, rye, fenugreek and so on. On the market there are special sprouts, machinery through which the seeds can be opened quickly, or traditional sprouting techniques can be learned. The kitchen with the sprouts becomes really green and vital!
Sprouts in the kitchen: here are some simple recipes
Tofu and ginger sprouts . Wash and sauté 500 g of bean sprouts in a non-stick pan with a couple of tablespoons of seed oil , add a little chopped fresh ginger or small cubes of soya sauce to finish. Sauté everything for a few minutes and serve hot.
Barley salad and azuki sprouts . Rinse the barley, put two pans of water on the heat. Clean the onion and carrot, cut the first into strips and the second into cubes and put them to cook together with the barley in a saucepan for about 20 minutes, with a little salt. Meanwhile, in the other saucepan, cook the azuki sprouts in boiling water for 3 minutes, drain and let them dry. Mix the ingredients and add pine nuts, sesame seeds, extra virgin olive oil and soya sauce.
Curry lentil sprouts. Prepare the lentils for sprouting. Once the sprouts are ready to enter the kitchen, rinse them well and sauté them in a pan with a tablespoon of extra virgin olive oil. Add curry and a pinch of paprika, according to taste, finishing with a handful of chopped fresh parsley. A wellness that awakens the senses and the palate!
Curiosities : The shoots are among the secrets of longevity of the Hounza, a population in Northern India that exceeds 140 years of age, the longest-lived of the Earth.
