All pulses contain a substance called phytic acid which binds to minerals such as magnesium, calcium, iron, copper and zinc hindering their absorption. Soaking and sprouting helps to neutralise the phytic acid allowing those nutrients to be freely absorbed. Sprouting also starts to break down the complex sugars found in pulses that can be responsible for that bloated, gassy feeling making them easier to digest. Sprouting is super easy. It takes a few days to do, but you don’t actually have to do very much in that time. If you’re going to do it regularly then it makes sense to invest in a sprouting dish (£10-20), but otherwise a large lidded casserole dish lid or bowl with a tea towel over the top will do. Mung beans like to be in a dark place otherwise they can taste a little bitter
Add your beans to the dish or bowl and cover with water – remember they will eventually double in size so make sure you have something big enough.
Let the mung beans soak for a few hours and then rinse well in a sieve (other pulses such as chickpeas need much longer to soak, usually overnight)
Pop them back in the container, cover and leave for a further 12 hours.
Rinse and drain again. Continue to rinse and drain a couple of times a day for a total of 3 days – on the second day you will see the root starting to come out and on day three they will be fully sprouted and ready to eat.
Boil or steam the beans for 5 mins, until tender, drain and then plunge into ice cold water – this helps to keep the vivid colour.
Put the beans, lemon zest and juice, and mint into a food processor and pulse. Keeping the processor running add a steady stream of the olive oil until it’s a good consistency – you will need somewhere around 60-70ml (4-5 tbsp.) of oil. Add salt and pepper to taste and top with a little olive oil.
Line a baking tray or two with parchment paper and preheat the oven to 190°C (GM 5)
Cook the sprouted mung beans for 10-15 minutes in double the amount of water. Drain and set aside.
In a food processor add the shallots, garlic, parsley, coriander, coriander and cumin seeds, black peppercorns, turmeric, nutmeg and lemon juice and blend until it resembles a chunky puree.
Add the mung beans and pulse until broken down but not fully pureed. Add the flour and baking powder and mix in well with either your hands or a wooden spoon.
Form into small even sized patties with your hands and then brush both sides with olive oil.
Bake for 20 minutes and then turn and bake for a further 10 minutes
Serve with the broad bean houmous and a salad of mixed leaves, grated carrot, cucumber and radish drizzled with extra virgin olive oil and lemon juice.
Ingredients
Directions
Add your beans to the dish or bowl and cover with water – remember they will eventually double in size so make sure you have something big enough.
Let the mung beans soak for a few hours and then rinse well in a sieve (other pulses such as chickpeas need much longer to soak, usually overnight)
Pop them back in the container, cover and leave for a further 12 hours.
Rinse and drain again. Continue to rinse and drain a couple of times a day for a total of 3 days – on the second day you will see the root starting to come out and on day three they will be fully sprouted and ready to eat.
Boil or steam the beans for 5 mins, until tender, drain and then plunge into ice cold water – this helps to keep the vivid colour.
Put the beans, lemon zest and juice, and mint into a food processor and pulse. Keeping the processor running add a steady stream of the olive oil until it’s a good consistency – you will need somewhere around 60-70ml (4-5 tbsp.) of oil. Add salt and pepper to taste and top with a little olive oil.
Line a baking tray or two with parchment paper and preheat the oven to 190°C (GM 5)
Cook the sprouted mung beans for 10-15 minutes in double the amount of water. Drain and set aside.
In a food processor add the shallots, garlic, parsley, coriander, coriander and cumin seeds, black peppercorns, turmeric, nutmeg and lemon juice and blend until it resembles a chunky puree.
Add the mung beans and pulse until broken down but not fully pureed. Add the flour and baking powder and mix in well with either your hands or a wooden spoon.
Form into small even sized patties with your hands and then brush both sides with olive oil.
Bake for 20 minutes and then turn and bake for a further 10 minutes
Serve with the broad bean houmous and a salad of mixed leaves, grated carrot, cucumber and radish drizzled with extra virgin olive oil and lemon juice.
A food diary and basic health questionnaire will be sent to fill in and return (at least 3 days prior to the consultation) to assist in the assessment process and allow for some initial research into your case.
The initial consultation will take up to 90 minutes, where a thorough case history will be taken and details of any health goal or preferred outcome. It is important to know about your whole life – past and present; including medical history and any treatments used, dietary patterns, digestion, as well as lifestyle factors such as sleeping, exercise, emotional and physical stressors, or major life events. Tongue and nail analysis, alongside basic iridology are also incorporated into the consultation to look at inherent strengths and weakness which may help in the assessment process.
An initial therapeutic assessment will be given at the end of the consultation as well as dietary and lifestyle recommendations designed to help relieve the presenting symptoms and any nutritional imbalances that may be present. The aim is to empower the client with enough information to want to make these changes (often just small adjustments), so that they can take control of their health in the long term. Supplements may also be recommended at this time.
Follow-up consultations will take up to an hour. I recommend at least one follow-up approximately a month after the initial consultation where we can monitor progression and make any adjustments to the protocol as necessary to compliment the clients changing needs.
Appointment packages are available consisting of an initial consultation and 2 follow-ups. Many conditions respond well within the first few consultations, but some longer-term or chronic conditions may require further support and if necessary a more comprehensive package can be designed.