Cereal grains and legumes, contain the most nutrients from the plant, as they have the energy to create a new plant.

The low percentage of water and rich in starch and protein, they are both cereal grains and legumes are consumed cooked, for easy assimilation. Cooking transforms the starch into simple sugars and more similar, but late in life that the germs of the grains disappears with the heat.

With germination avoid losing not only life, but is even enhanced through the process.

When sprouted grains and legumes, the amount of enzymes, vitamins and minerals increases. Foods rich in enzymes are easy to digest because the enzymes are essential for digestion and if we get our food the body does not produce much needed to perform the digestive process.

The process of seed germination benefits as follows:

• Proteins are converted into amino acids.
• Carbohydrates are converted into simple sugars.
• Fats are converted into fatty acids. Vitamins
• increase considerably during the germination process. For example, in soybean the vitamin A doubles in 48 hours at 54 hours increased by 280% in 72 hours and a 370%. Vitamin C increases the wheat germinated 600% in the first days of germination and vitamin E triples in four days. Some
• sprouts contain chlorophyll, which is very similar to hemoglobin. The chlorophyll carries oxygen to cells and is a good agent detoxifies and regenerates.

addition to nutrient inputs already mentioned, the germination of seeds has the following advantages:

• Can be obtained in any season. They are not expensive
• andalusia germinate and increase their weight 600% and its volume by 2900%. They
• quality assurance, as if it were not also lose their ability to germinate.

varieties of seeds that can germinate are: alfalfa, green soybeans, lentils, fenugreek, soybean, peas, chickpeas, sesame and beans.

Practical method of germination in pot

• To soak the seeds in a pot glass wide mouth and cover your mouth with a gauze or mesh or cloth fastened with a rubber band. (3 hours for the alfalfa and fenugreek and 12 to 15 hours for lentils, chickpeas, soybeans, etc)
• After the steeping time the water is removed and rinsed.
• Place the pot in a warm dark place upside down to facilitate the escape of water. Rinse the grains
• 2 or 3 times a day, entering the water through the mesh or gauze, draining and then placing the pot upside down again.
• After 4 or 5 days the germinations are ready. Remove the crust therefore has no nutritional value, and store in the refrigerator, where they keep about a week without problems.

The sprouts can be added to salads or breakfast cereals, as well as other foods. And can also be made in which dishes are the main food.

Chow Mein

• 1 cup of green soybeans germinated.
• 1 cup of lentils germinated.
• 2 cups sliced onions.
• 1 cup of mushrooms.
• ¼ cup olive oil.
• Tamari to taste.

Cook steamed mushrooms and onions. Add oil, and germinations aligned. Warm but not cook and serve with millet, rice or pasta.

Chocolates

fruit

• 1 part banana. 3 parts
• nuts.
• ½ cup germinated wheat or alfalfa. Vanilla
• stick.

Skip nuts and germinations by a meat grinder or a juice extractor of natural. Chafa bananas and mix with fruits and germinated. Add vanilla to taste. Expand all with a roll and coated with grated coconut.

Bibliografia

The sprouts in the diet.
Claude Gelineau. Editorial
Integral.