Mountain Lentils, organic, raw food quality, germinable, 500g

Germinable seeds - raw food quality

Sprouted mountain lentils taste wonderfully nutty and fresh. They contain a great deal of protein and are therefore nutritious and invigorating. You should eat the lentil sprouts before the small leaves develop, approx. after three to four days.

During the germination process, proteins and carbohydrates of the seeds are converted into amino acids, essential fatty acids and multiple sugars, which the body can easily utilize. In this power phase the sprouts are rich in vitamins (vitamins A1, B1, B2, C, folic acid, niacin and especially much of the cell protective vitamin E), proteins, minerals and secondary plant substances.

The sprouts can be used very versatilely, for example in salads, Asian dishes, wraps and sandwiches, or you can give the smoothie the extra protein kick. A spicy salad of germinated lentils with dried tomatoes and celery is also very tasty.

Use: The germination period is 1-2 days with 12 hours previous soaking time. You can harvest the sprouts after 3-4 days. For germination a germ tray or sprouting glasses are suitable. The seedlings must be watered and rinsed twice a day. After approx. 3 days the sprouts are edible.

IMPORTANT when using sprouts: In a permanently humid environment, especially at warm temperatures, undesirable germs and even dangerous pathogens can quickly multiply. This danger can be minimized by using only certified organic seeds of food and raw food quality for sprouting. The optimum temperature for sprouting is 18-20°C, from 23°C the risk of rapid multiplication of pathogens increases. The most important measure against the growth of unwanted germs is WATERING, at least twice a day. Make sure that no slime is formed. Then it is better to water more often. Consume the sprouts immediately after thorough rinsing in a sieve. After sprouting, clean the sprouts thoroughly, preferably in the dishwasher. If you want to store the sprouts in the refrigerator, it should be at 5°C or colder (a zero-degree compartment is best for storage). Wash thoroughly before eating. Never use sprouts that smell odd or strange.

Risk groups that should not use raw sprouts include seniors, children, pregnant women and people with a weak immune system. They should only eat blanched or cooked sprouts.

Production: The amaranth is organically grown and the seeds are obtained from it.

Storage: Store in a dry place away from heat.