My green thumb doesn’t exist.
I’ve killed house plants, basil, cilantro, and even mint.
Sprouting is either idiot-proof or it doesn’t count as growing something, because I succeeded in sprouting my own chickpeas!
Why would I want my chickpeas to grow little tails? It’s healthy, of course!
Benefits of sprouting raw chickpeas:
- Nutrients increase their concentration: proteins by about 20%, nucleic acids by 30%, and many vitamins by as much as 500%
- High enzyme activity stimulates the body’s own enzymes into greater activity, giving you more energy
- Sprouted seeds are easier to digest since complex carbohydrates break down into simple sugars, and proteins break down into amino acids; both are easier for the body to process and promote our ability to absorb minerals in the food
- Seeds use energy to grow a sprout; therefore, sprouted seeds have fewer calories than in their whole form
- Sprouts have a number of anti-cancer properties.
The other benefit is that it’s one more way you can incorporate raw foods into your diet. Eating raw gives me more energy, is cleansing (the improved digestion is no joke!), and – maybe its just me – feel a little “high.”
It has taken me a long time to attempt sprouting because I always thought it was a complex process. Notsomuch. This may be the easiest thing I’ve done in the kitchen (PB&J sandwiches aside).
How to Sprout Chickpeas:
- Rinse 1/2 cup of dried chickpeas and place in a wide-mouth container.
- Cover chickpeas with water, then cover the container with cheese cloth or other mesh, secure with a rubber band or tape, and let soak for 24 hours.
- Drain and rinse the beans through the cloth, then drain again.
- Store the jar out of direct sunlight at room temperature atop a kitchen towel. Lay the jar on its side with the bottom propped up so that excess water drains onto towel.
- Rinse and drain the chickpeas once every 8-12 hours for 36-48 hours (depending on how large you like your peas). The tails should be about 1/4 inch long.
- Rinse and drain once more, and allow sprouted chickpeas to air dry. To store, place then in a container or plastic bag and refrigerate for up to 5 days.
I have been popping them like candy every time I pass the fridge; however, I’ve used them to make some awesome salads too.
Sprouted chickpeas are still a bit crunchy, which adds a great texture to dishes. The taste is more or less the same as it is when cooked, maybe just a bit earthier. It did give me energy – I busted out a few intervals on the bike while watching Desperate Housewives (don’t judge).
Here’s what my all-raw dinner looked like last night:
In my salad:
- Sprouted chickpeas
- Broccoli sprouts
- Red cabbage, shredded
- Broccoli slaw
- Red pepper
- Asparagus, julienned
- Yellow onion
- Celery leaves
- Raw sweet potato hummus dressing (1T of my sweet potato hummus recipe + 1 T apple cider vinegar + red pepper flakes)
Last week I set aside my fears and posted this ab-bearing pic… you guys couldn’t have been sweeter with all of your support. It reminded me once again why I LOVE blogging. I’ve met some of the coolest, most supportive people. This community is among the most motivating and encouraging I’ve ever been apart of. Thank you!!! 🙂
Sweat sessions last week were really satisfying. I upped my weight in several workouts, tried some new moves, got my butt kicked by BodyRock, AND completed the CrossFit Dynamics course this weekend. Tonight is my first “real” class… I’m a little nervous and very excited for a new challenge!
Workout Recap (2/27 – 3/4):
- Monday – P90X Cardio, Bike Intervals, 100 push-ups
- Tuesday – Tris/Chest, Core, 100 push-ups
- Wednesday – This 5-4-3-2-1 workout, Legs,100 push-ups
- Thursday – Shoulders, P90X Ab Ripper X, Bike Intervals
- Friday – Biceps/Back, This BodyRock, 100 push-ups
- Saturday – CrossFit, 100 push-ups
- Sunday – CrossFit, Bike Intervals, 6 min plank intervals
Have you ever sprouted your own seeds?
What was the best part of your weekend?