This creamy millet coconut pudding is extra delicious with the addition of Brazil nuts and is gluten free and vegan too.
What an exotic delicious combination this quinoa with pomegranate and cashews dish is! Also, it is a very filling meal full of nutrients.
How to Sprout Quinoa
Sprouting quinoa is a simple and fast, you make a healthy grain even healthier for your body. This is especially great for the summer when it is so hot you do not want to be cooking and heating up the house. We make sure you do it just right in our Summer 2-5-30 Diet and Detox.
This gluten free, protein rich grain becomes even more nutritious and digestible.
It is alkaline forming and we recommend it highly for a balanced body.
Sprouts of course can be eaten raw in your salads.
- Rinse quinoa thoroughly.
- Put quinoa into a jar and fill the jar to the top with filtered water.
- Soak quinoa for 6 hours or overnight maybe easier.
- Set in shade at room temp (70 degrees)
- Pour off the water, use a strainer as well.
- Rinse the quinoa with more water.
- Thoroughly drain it and set the jar with lid or mesh upside down in a container to catch excess dripping water.
- Every 4 – 7 hours, rinse with water, pour out and put upside down over bowl. Although the time does not have to be exact, make sure it is not sitting for too long before being rinsed.
- Sprouting quinoa will take about 1-2 days. Little thin sprouts will come out of the grains.
- Store the quinoa sprouts in a glass jar in the fridge; eat within a few days.
Makes approximately 2 cups sprouted quinoa
Note: Small sprouts last longer. Enjoy
Copyright © Diana Herrington http://www.realfoodforlife.com
Main photo by TheSproutPeople