1 Handfull dried, unpared, sprouted* peas
10-12 very thin slices of black radish
Steam the sprouted peas about 15min. When soft, then they are done.
Wash the black radish chop into very thin slices.
Arrange the peas on it.
I placed it like a flower on the plate.
Season with olive oil, some fresh lemon juice, cumin, sea salt and black pepper to taste.
Let peas soak for at least 8 hours, e.g. overnight in cold water.
Then drain and rinse well with water in the mornings and evenings.
Place it during the day, either in a sprout glass or in a colander, where water can run off.
Already after a very short time you’ll spot the sprouts.
Always a miracle for me. They look so beautiful. Quite apart from the nutritional value exploding by sprouting. The peas get while sprouting everything they need to grow for when you plant them in the soil. In this case your body gets the nutrients.
“Indeed, sprouts may be small, but they are packed with nutrition, including vitamins, minerals, antioxidants, and enzymes that help protect against free radical damage.Watercress, for example, is an absolute powerhouse of nutrition. It may actually be the most nutrient-dense vegetable out there.
Based on 17 nutrients— including potassium, fiber, protein, calcium, iron, thiamin, riboflavin, niacin, folate, zinc, and vitamins A, B6, B12, C, D, E, and K—[…] sunflower seed and pea shoots—both of which are typically about 30 times more nutritious than organic vegetables. They’re also among the highest in protein. In addition, sunflower seeds contain healthy fats, essential fatty acids, and fiber—all of which are important for optimal health.”
By Dr.Mercola (02/09/2015) “Great Reasons To Eat More Sprouts”