The Pharm Table kitchen follows 10 mantras based on Ayurveda, cuisines from the Blue Zones, and heritage foods of the Southwest.Our ninth mantra: Sprout and soak your dry ingredients for increased fiber, nutrition, and ease of digestion.Sprouting grains and legumes is a great way to convert enzymes into more easily-digested proteins and minerals. These nutrients are easier to digest and can help prevent gas and bloating.
At Pharm Table, we sprout quinoa, lentils, mung beans and sunflower seeds, but you can sprout just about any legume or grain at home.
Follow the handy guide below to get started!
How to Sprout Legumes & Grains1. Submerge in hot water. Do not overfill container.2. Strain all water from the sprouting vessel.3. Place the vessel at 30% angle so air can circulate inside the container to ensure sprouting.4. Place the vessel in a warm area of the kitchen. Ambient temperature will have an impact on sprouting.5. Rinse daily to ensure the product does not spoil or mold.6. Once sprouted, place product under refrigeration to halt further sprouting.7. Enjoy product for up to 2 weeks under refrigeration.8. If cooking sprouted product, know that the product will cook in far less time and may become mushy.9. Enjoy eating living food!