So what are lentils? Lentils are small beans with a round flat shape that are native to Central Asia. You should use only green lentils for home sprouting because red lentils are hulled after harvest and most of them will not sprout. However, if you are buying lentil sprouts for sprouting don’t worry about it. Organically grown lentils are available at most natural food stores.
Lentil sprouts are rich in protein, iron and vitamin C. You can use them in salads with dulse (yum!), in sprout loaves, breads, and in green drinks. They also go well with marinated vegetables or a super yummy lentil sprouts soup. Below is our lentil soup recipe.
To make the World’s Best Lentil Soup Recipe you will need:
- 1 kg fresh tomatoes from your organic garden
- 200g (1 cup) sprouted lentils
- 2 onions
- 1.25 litres (5 cups) vegetable stock
- 1 tsp brown sugar
- fresh or dried basil
- olive oil
To Make Lentil Soup
- Place the fresh tomatoes in a pan of very hot water for 1 minute, fish them out with a slotted spoon and peel away the skin. Set them aside for use later on.
- Peel and roughly chop the onion and rinse the lentils in a colander.
- Cook the onion in a little olive oil in a large saucepan, until golden.
- Add the lentils, tomatoes, stock, basil and seasoning and stir well.
- Bring to the boil and simmer gently for about 30 minutes.
- Blend the soup, adjust the seasoning and if necessary, thin it down with a little more stock or tomato juice.
Frugal living is easier to start than you think, and it all starts with organic gardening. Organic gardening is a growing movement that is gaining in popularity as it allows you to potentially save yourself a small fortune on food costs by growing your own fruits, vegetables and sprouts. Even for those who aren’t interested in frugal living, organic gardening has lots of other benefits besides saving you a lot of money. The satisfaction of seeing your own food grow is so much fun and something that everyone should experience.
Not only is organic gardening fun, this is one hobby that you can do almost anywhere and not having a backyard is no excuse. Organic gardening only takes exposure to at least six hours of daylight and a little determination. All you need to start organic gardening is some really good soil and some organic seeds. Soil you can get from your garden center or you can be create your own. You can compost even if you’re in an apartment by using worms. If you’re just sprouting sprouts, you don’t even need soil.
Almost anything filled with earth will work, including old pots or even a recycling bin. Seeds will sprout without a lot of prompting and just a small amount of TLC.
And while you’re growing your veggies, you’ll also be fattening your bank account. A recent study suggests just a $50 investment in vegetables can save a family as much $1,250 a year if they eat what they raise. How’s that for frugal living?
You can feed you and your family easily from a plot just about 4 X 10 for the entire summer. And preserving you foods will allow you to feed yourself even beyond the summer.
To learn more about organic gardening you can click here to read about the bestselling eBook My Organic Food Garden.
The following is an excerpt from Flat 2 Fab a natural breast enhancement eBook.
Fenugreek seeds are more than just an Indian spice; they’ve been used as a healing herb for thousands of years. Middle Eastern harem girls were reported to be the first to use fenugreek for breast enlargement. Here in America, the folk practice of eating fenugreek seeds for bigger breasts goes back as far as anybody can remember. Now we know why!
Fenugreek seeds contain diosgenin, a phytoestrogen that mimics the effects of estrogen in the body. Researchers at the Jawaharlal Nehru University in New Delhi, India, conducted a study on mice and found that diosgenin stimulates growth of the mammary glands. Aside from that, fenugreek is one of nature’s most potent prolactin stimulators. It’s been used to increase milk production in nursing mothers for hundreds of years.
In his book, The Green Pharmacy, Dr. Duke tells the story of a woman who experienced unintentional breast growth after eating too many fenugreek seed sprouts. Talk about a happy accident! Fenugreek has other benefits, as well. The seeds contain a special type of fiber known as mucilage. In addition to easing constipation, mucilage contains six compounds that help regulate blood sugar. Since imbalanced blood sugar levels can increase testosterone and decrease growth hormone, mucilage can give your breast enlargement efforts an extra boost.
Possible Side Effects
- Fenugreek is very safe and allergies to this herb are rare; however, diabetics should get their doctor’s permission before using it, since fenugreek can lower blood sugar levels.
- Fenugreek may cause mild bloating in some women. Fortunately, this can usually be controlled through the use of red clover, which is a diuretic.
- Fenugreek has a distinct smell similar to maple syrup; consume enough of it and you may notice that your sweat smells like syrup! Use deodorant and a peppermint
- scented body wash to counteract this effect.
Natural breast enhancement is a lot safer than surgery and cheaper too. For a few dollars you can get pounds of fenugreek sprouts to increase your breasts naturally! I’m going totally going to be stocking up on fenugreek sprouts. 😉
To learn more about natural breast enhancement using the Flat 2 Fab program click here.
This simple sprouts recipe only take 5 minutes to make and makes a great snack or side dish to a meal.
You can also be creative and try different fruit, cheese and sprout mixtures. Suggested cheeses are goat cheese, blue cheese, marble, cheddar, Gouda, and brie. Suggested fruits are apricots, fresh strawberries, pineapple, cherries, and apples. Use mustard or clover sprouts if you want a spicier kick, wheat or spelt if you want a sweeter sprout and peanut, green pea or sunflower sprouts if you want something hardier. The possibilities are endless! Have fun.
For the following sprouts recipe you will need:
- 1/2 cup of mustard sprouts
- 1/2 cup of cress sprouts
- 1.5 kg of watermelon
- 500 gm Danish feta
- 150 gm pumpkin seeds
- pumpkin seed oil
- 1 lime
Cut the feta in to 5 cm cubes and using the lime, grate the zest over the cubes, set aside. In a warm fry pan lightly toast the pumpkin seeds until golden. Cube the watermelon also and arrange on plate with feta cubes. Sprinkle pumpkin seeds, drizzle the pumpkin seed oil over the salad lightly and finish with the sprouts over the dish.
This easy and healthy sprout salad takes 5 minuts to make and serves 4 people. For this sprout salad you will need the following ingredients:
- 2 cups of mixed sprouts of your choice
- 1 half cucumber (peeled in to strips)
- 1 tin of chickpeas (drained)
- 1 tin of red lentils (drained and rinsed)
- 1/2 red onion (sliced finely)
- 1 cup of fresh parsley leaves
- 300gm packet of tempeh (cut any way you like)
- 1 heaped tablespoon grain mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
In a lightly oiled fry pan sauté the tempeh until golden on edges and warmed through, set aside. Mix the vinegar oil and mustard in a glass and add to all other ingredients in a large salad bowl. Toss to combine and serve.
This nice light appetizer is a great start to any meal. For the following dish you will need:
- 1 cup of snow pea sprouts
- 500gm vegetarian meat fillet
- 270 gm packet rice paper sheets
- ½ Chinese white radish (peeled and cut in to 8cm *1cm strips)
- 200gm packet green tea noodles (boiled and strained with cold water)
- 2 carrots (peeled and cut into 8cm *1cm strips)
- Ponzu sauce
- 4 tablespoons of sweet soy (thick)
- 4 tablespoons of mirin (sweet rice wine)
- Juice of 1 lemon
- 1 teaspoon crushed garlic
- 1 teaspoon grated fresh ginger
Pre heat the oven to 180 degrees (10 minutes) then roast the vegetarian meat for 5-10 minutes depending on its thickness. Remove from oven and cut to check that it is warm inside. Allow to cool.
Arrange a bowl of lukewarm water, a damp tea towel the rice paper sheets, strips of radish, cut strips of pork, strips of carrot, snow pea sprouts and the noodles.
Place into the water one sheet of rice paper, when soft place on the tea towel, add all ingredients horizontal in the centre of the circle, ending with the noodles.
Fold the left side over the fillings and using the bottom of the circle roll it all up. Repeat this until fillings are exhausted.
To make the dipping sauce, combine all ingredients, and stir together.
Fenugreek is a small seed with a light tan color and a pleasant herb like smell. Although it is a native of western Asia, most of the fenugreek seeds sold in North America come from northern Africa.
Fenugreek is a valuable blood and kidney cleanser with a pungent flavor. Fenugreek sprouts are an excellent source of phosphorus, iron and trace minerals. Fenugreek is best sprouted with other seeds to mellow out its strong bold flavor. You can use fenugreek sprouts in salads, relish, sprout loaves and green drinks.
Fenugreek sprouts are best sprouted with a tray and are easy to grow.
Black eyed peas or cow peas are popular in the Southern United States. Black eyed peas are medium sized white beans with black spots on them, giving them their unique name. You can buy black eyed peas for sprouting at any health food store; try to buy them organic if possible.
Black eyed peas like most of the peas and some of the beans used for sprouting area great source of protein, vitamins A and C, magnesium, and potassium. Some people report that these sprouts taste like raw, fresh peas in a pod. You can add black eyed pea sprouts as a nutritious addition to any dish including salads, marinades, sprout leaves and green drinks.
One cup of black eyed peas yields about one quart of black eyed pea sprouts. Since the black eyed peas swell during the overnight soaking, allow ample room in your sprouting container. Black eyed pea sprouts have no hulls to wash away and can be harvested and eaten on the third or fourth day.
Some of the information from this article was referenced from The Sprouting Book by Ann Wigmore.
Chickpeas, or as I like to call them garbanzos, were originally cultivated in the Middle East where they are still considered a staple food item. They are also widely cultivated in India and throughout the Western Hemisphere.
Chickpeas are available to purchase for sprouting in most natural food stores. If you are buying them in bulk for sprouting chose ones that are not discolored, broken or chipped – they may not sprout. Chickpea sprouts or garbanzo sprouts are rich in carbohydrates, fiber, calcium, and protein. They also provide magnesium, potassium and vitamins A and C.
You can use chickpea sprouts to make hummus, add them to salads, add them in soups, to make sprout loaves, dressins and just eat them plain. Chickpea sprouts are extremely crunchy and mild in flavour. You can remove as many of the hulls from the garbanzo sprouts as possible before eating by gently using your thumb and index finger to pull the hull away from the sprout.
Some of the information from this article was referenced from The Sprouting Book by Ann Wigmore.
This sprouts recipe takes about 20 minutes to make and serves 4 people. For this sprouts recipe you will need the following ingredients:
- 1 cup of bean sprouts
- 500gm thick Asian egg noodles (boiled and strained with cold water)
- 800gm of mock chicken(diced)
- 100gm snow peas (top and tailed)
- 8 spears fresh baby corn or tinned (halved lengthways)
- 4 tablespoons soy sauce
- 1 onion (sliced finely)
- 1 clove of garlic (crushed)
- 1 2cm knob ginger (crushed)
- 1 tablespoon of vegetable or peanut oil
You will need to boil and strain your egg noodles first and put them aside. Then in a large wok heat the oil until smoking and add the garlic, onion, ginger and the mock chicken. Toss the wok often. After two minutes, add the other vegetables, noodles and then soy sauce. Continue tossing, adding warm water, to keep the mixture wet. Then serve.