Comments on: Now 5! – Four (4) Yummy Ways to Use Sprouted Beans

By: Local Sprouted Chili | Hawaii Locavore

Local Sprouted Chili | Hawaii Locavore — Sun, 18 Sep 2011 01:01:53 +0000

[...] they still edible, some people actually did this on purpose. (For more info check out this site: GNOWFLIGNS) I’d heard of bean sprouts, but never with larger beans. There was even a chili recipe, [...]

By: Hans Holbrook

Hans Holbrook — Mon, 07 Jun 2010 21:12:22 +0000

From what I understand, you should NOT sprout kidney beans.

http://www.vegsoc.org/info/pulses.html

Search the page for kidney,

By: RFQM: Sharing The Message Of God’s Good Food | GNOWFGLINS

RFQM: Sharing The Message Of God’s Good Food | GNOWFGLINS — Mon, 03 May 2010 05:09:58 +0000

[...] with a bit of raw honey. There are tons of soups and other dishes you can make using soaked or sprouted beans and grains, and no-one may even notice the difference. If it’s a hit, you can use that [...]

By: Sprouting Beans: Lentils, Mung Beans, and Garbanzo Beans (Chickpeas) | GNOWFGLINS

Sat, 20 Mar 2010 22:45:39 +0000

[...] sprout other beans, such as kidney beans or pinto beans. Add them raw to salads or in soups. See Four (4) Yummy Ways to Use Sprouted Beans for more information and [...]

By: Lacto-Fermented Veggies, Sourdough, Mayonnaise (Tuesday Twister – 11/17/2009) « Cooking without almost everything

Tue, 17 Nov 2009 13:48:35 +0000

[...] this week should be “what is growing in your kitchen.” I have buckwheat sprouting on the counter. I also finally got around to starting a sourdough starter again. I am not sure if [...]

By: Wardeh

Wardeh — Mon, 09 Nov 2009 01:17:15 +0000

Faith – Thanks for sharing how you do that! I’d love to see a pic/read your blog next time you do it…

By: Faith

Faith — Sun, 08 Nov 2009 04:53:35 +0000

I do sprouted buckwheat sometimes and dehydrate with cinnamon and agave or raw cacao powder, sometimes with maple syrup or raw honey. We call them “buckwheaties” and we have them for breakfast just like any cold cereal. It takes some time though, so this isn’t a regular thing. Next time I do it, I’ll try to blog about it.
Also, plain or flavored dehydrated buckwheat adds an interesting crunch to desert things and as a sundae topping, a little like a candy bar crunch. I bet it’d be good in your coconut bark!
And a savory spiced or garlic variation might be equally interesting in a salad as a sub for croutons, especially if dehydrated with the buckwheat thickly forming a sheet you break apart when dried. Hmmm… haven’t tried that one yet, but it sounds yummy.
.-= Faith´s last blog post… The Vegan B12 Discussion =-.

By: Sprouted Bean Chili | GNOWFGLINS™

Sprouted Bean Chili | GNOWFGLINS™ — Fri, 06 Nov 2009 14:35:52 +0000

[...] Because the pinto beans in this chili are sprouted prior to cooking, they digest as vegetables. That’s a good thing for people who are watching their carbs. For more information on that, and to see other uses for sprouted beans, see 5 Yummy Ways to Use Sprouted Beans. [...]

By: Wardeh

Wardeh — Thu, 05 Nov 2009 01:00:29 +0000

Hi, Kimi – Thanks for mentioning that. I didn’t know Sally Fallon Morell recommended a light steam. Good to know – so thanks for pointing it out.

By: Kimi

Kimi — Thu, 05 Nov 2009 00:53:48 +0000

Great post. We don’t eat a lot of raw sprouted beans as we don’t like how they taste that well and Sally Fallon Morell recommends that you lightly steam sprouted beans before eating, but we do like them in recipes. I like your idea about sprouted bean flour too!
.-= Kimi @ The Nourishing Gourmet´s last blog post… The Healthy Dollar Menu & Gift Carnival =-.