COOKING WITH SPROUTS
Buying and preparing sprouts, including recipes for Adzuki bean nut mix, sprouted hummus spread, quesadillas, crunchy rice salad, vegetable stir fry.
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RICH OSENTOSKI/ENVISION
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NATURAL HEALTH
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MOTHER'S KITCHEN
The "King of Health Foods" is alive...and making a
comeback.
By Anne Vassal
Add a handful of sprouts to your favorite
vegetable dishes;
they're a lot more healthful than using highfat
nuts—and
tasty, too!
Sprouts? Disgusting! You're turning the page at
record-breaking speed and who can blame you? An image of
tasteless vegetation emerging from your sandwich springs to
mind. Your favorite fast-food restaurant has probably
attempted to give your sandwich a "healthy" appearance,
forcing you to yell "Hold the sprouts!" before they throw
it on your tray. After all, only health-food fanatics can
faithfully consume this food with any enthusiasm, right?
Maybe not. In the health-conscious and low-fat nineties,
sprouts are making a subtle comeback—and with good
reason. They're rich in essential vitamins and minerals,
low in calories and fat, and high in dietary fiber. They
are also inexpensive, especially if you decide to grow your
own. Sprouts are a "live" food, and easy to grow indoors
during the winter months. Flavorful new varieties, such as
radish and onion sprouts, are now available (fresh or in
seed form) at your local grocery or health-food store,
causing the old alfalfa sprout to take a backseat.
So how did the sprout obtain its "King of Health Foods"
status? Every seed contains the embryo of a future plant
and the nutrients needed to nourish its growth. When the
seed (or bean) germinates, it releases these nutrients into
the resulting sprout. In the course of its sprouting, the
seed uses up some of its stored carbohydrates and fat, adds
water, and manufactures some vitamins and minerals. You
wind up with a reduced-calorie food that is still rich in
protein, containing more nutrients than the original seed.
For example, the vitamin C in both soybeans and gar-banzo
beans increases from a mere trace during sprouting, until
the soybean sprouts are as rich in vitamin C as tomatoes.
Wheat berries have three times more vitamin E and six times
more of some B vitamins after they've sprouted. They also
contain Super Oxide Dimutase, Dimutases are a class of
proteins having the common feature of being antioxidants,
which removepoisons from the body and aid the remission of
aging symptoms.
Sprout Varieties
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