Sprouted breads, sprouted chickpeas, sprouted soy—what’s the big fuss about sprouting these days?
Quite a lot, actually.
Many of the whole foods so essential to our nutrition, like protein-packed beans or fiber-filled grains, are very difficult to digest in their non-sprouted form. Soaking and sprouting seeds, nuts, grains, or legumes helps to not only ease the digestion process, but also make their nutrients more bio-available and eliminate toxins like phytic acid and trypsin inhibitors.
In the curriculum of Integrative Nutrition’s Health Coach Training Program, students learn in-depth knowledge about the sprouting process, getting a comprehensive guide to the different procedures, as well as creative flavor-enhancing tips and essential recipes.
This handy infographic gives you a sneak peak at this content, and is a great at-a-glance guide to the basics of sprouting. Pin it to a Pinterest board, save it to your mobile device, and share it with your friends who are as passionate about healthy living as you are!
What will you sprout first? Tell us in the comments section below!
