What’s for lunch? Sprouted legumes!

Hi, friends! I hope today finds you all well.

I first drafted this note in early April. I described the scene: “Water cascades off roofs here, snow melting in the bright sun. Puffy white clouds loll on the horizon. The green space is turning actually green, and the tulips are ambitious though they are nestled in heavy, wet snow.” It’s late June now. The grass in the green space is shading to brown, the tulip leaves are white and papery, the snow-in-summer is in full bloom, and I hope you are all still well.

I’ve been working for a while on learning to sprout legumes, so that I can eat more protein from plant sources. (Well, that is a true reason, although another reason is that I love the diverse flavors of legumes.) If you sprout your legumes before cooking them, they are easier to digest. Thus, all the nutritional goodness, less gastrointestinal discomfort.

Many of you have shown interest in learning about this, too. So here are some photos of sprouted-legume meals I have made.

The photos show examples of meals with black and green lentils, garbanzo beans, adzuki beans, and soy beans. (The photo captions list the other ingredients in each meal. To see the captions, just touch a photo or hover your cursor over it. Mouse-click or double-touch will bring the photos up in a slide viewer.) I also love sprouted black beans, pinto beans, and black-eyed peas, but I don’t have photos of meals that include them.

Here’s to the lovely legumes, sustaining for both people and planet. Let’s enjoy them together!

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