Living Food - Sprouted seeds and pulses

Sprouts are known as 'living foods' because they are still alive rather than being killed at harvest. Seeds that have been sprouted have dramatically increased enzyme levels, seed fats are converted to essential fatty acids and carbohydrates, proteins are converted to essential amino acids and sugars, minerals become more easily absorbed, and vitamin levels increase substantially. Thanks to these active enzymes, sprouts are highly antioxidant and much easier to digest than dry seeds. And as the seed sprouts, its flavour is enhanced - so they are sweeter, nuttier, tastier.

Sprouts need no preparation other than a rinse. They are quick, yes, but there's more: as the cell walls remain intact, so too do their nutrients. Sprouts are fast food at its very best! Sprouts make delicious sandwich fillings. They are ideal for filling fajitas and wraps, for adding to stir-fries, sprinkling on soups, stirring into casseroles … the perfect ingredient to enhance your healthy diet.

Sprouted seeds and pulses suggest themselves for salads of every kind. Generally, the sprouted pulses go well in salads with creamy dressings made with tofu, yoghurt or mayonnaise, whereas the 'light' sprouted seeds like alfalfa need little or no dressing and are great additions to any green or mixed salad.

Information courtesy of Aconbury Sprouts www.aconbury.co.uk