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Everyday we have freshly sprouted legumes. We love it because we can carry them dried and rehydrate them months later. Today's mixtape is lentils, radish and fenugreek.

http://grimgrains.com/site/sprouting.html

Grimgrains

An illustrated food blog.
Grimgrains
in reply to Devine Lu Linvega

Devine Lu Linvega
Devine Lu Linvega
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Ideas on how to eat sprouted legumes?

Make some za'atar, a bit of olive oil in a pan, a roasted onion, black olives and sprouted legumes on pasta.

#theGalley
#theGalley
in reply to Devine Lu Linvega

n3wjack
n3wjack
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funny, "legume" in French just means "vegetable", so this read a bit confusing to me (not that my french is that good).
But types of beans, peas, etc apparently. TIL.
in reply to Devine Lu Linvega

Jack Rusher
Jack Rusher
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The radish ones are my favorites. We use them as toppers on all sorts of dishes 😋
in reply to Jack Rusher

Devine Lu Linvega
Devine Lu Linvega
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@jack they're great! I think mustard and fenugreek are my favourite as toppings since they add a bit of caramelized sweet to a dish
@Jack Rusher
in reply to Devine Lu Linvega

Anaëlle Overlin
Anaëlle Overlin
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it looks so cool (in addition to it looking delicious and interesting to me since I have never had any)

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