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Spotlight on Lentil Sprouts |
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With the EASY-SPROUT tm Sprouter's quick & easy "NO RINSE SPROUTING!" capability, we're able to enjoy "plant today - harvest tomorrow convenience," and a unique fresh vegetable loaded with nutrients. we always keep a sprouter or two of lentil sprouts in the refrigerator, ready to eat. |
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We use Lentil Sprouts alone, or in combination with other varieties - Alfalfa, Mung, Garbanzo, Sunflower, Pea, Peanut, Grains, etc. We serve them salad-bar style directly from the "mini-gardens" in which they're grown. (Pound-size batches!) We add various garnishes, dressings, etc. Unlike traditional vegetables, our sprouts are the ultimate convenience food - no cleaning, peeling, chopping or cooking! In addition to our salad-bar approach, we also combine them at mealtime with other foods - soups, pasta dishes, deli foods, etc. Sprouts add a welcome touch of freshness & vitality to every meal! |
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We rarely cook Lentil sprouts. This preserves their generous supply of the essential amino acid lysine. (According to Nutritionist Catharyn Elwood in her book, FEEL LIKE A MILLION, "we need larger amounts of lysine than of the other amino acids. Lack of it causes slow growth and leads to anemia, reproduction problems, pneumonia, and acidosis...it's dangerously low in many vegetable proteins and is destroyed in cooking & processing.") |
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Fresh lentil sprouts keep us trim & well-nourished! Their high nutrient-density, favorable protein/fat ratio & modest cost are pluses for health & food budgets. |
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HOW EASY IS IT TO GROW LENTIL SPROUTS? |
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Put 1 1/2 cups (Dome/full) Lentils in EASY-SPROUT tm. Fill Sprouter with warm water. Soak 4-8 hours, drain & rinse with fresh warm water. Leave them undisturbed & they'll have 1/4 to 1/2 inch sprouts (perfect!) in 24-36 hours. Refrigerate sprouts promptly (to retard growth) using the snap-on Vented Lid. (Optional: To "plump" and/or warm sprouts prior to use - soak the portion to be used for a meal for a few minutes in cold or hot water.) |
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Some simple lentil meals - for those busy times. |
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...A SIMPLE SALAD |
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1 dome/cup, Lentil sprouts |
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1 or 2 green onions, cut-up. Serve with lemon juice & olive oil dressing. |
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...BLLT (stuff it into pocket bread, or use it as salad) |
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1 dome/cup, Lentil sprouts |
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1 cup chopped iceberg lettuce heart (out of lettuce? - leave it out.) |
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1 tomato, chopped |
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1 T., BACON FLAVORED BITS. Use Mayonnaise dressing. |
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...LENTIL-STUFFED BAKED POTATO |
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1/2 can condensed soup (crm./mushroom, etc.) + 1/4 C. water. Heat, and add: |
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1 dome/cup lentil sprouts (don't cook them). Spoon mixture into Baked potato. If desired, garnish with chopped green onion, mushrooms, etc. |
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Variations - Use soup/lentil mixture on rice (oats), pasta or toast. Instead of soup, use salsa or picante sauce - top potato, etc., with lentils and add salsa to taste. A delicious cold (or warm) salad can be made by combining lentils with cut-up baked potato, thin-sliced red onion and choice of dressing. |
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Contact Address: |