Tag Archives: pumpkin seeds

Sprouted Lentils

Sprouted LentilsMost pulse and seeds will sprout. Health food shops have a good selection of ingredients for sprouting. Alfalfa, broccoli, chickpeas, mung-beans (soy), sunflower and pumpkin seeds all sprout well. In this instruction we are using puy lentils.  With just a small square sealed container and a sieve you can start learning the sprouting process and try to integrate it into your life. If this interests you will find a lot more elaborate equipment to help you out in health food shops or online. This is really just to show you how straightforward it can be to start.

Incorporating sprouted pulses into your diet is a way to avoid the flatulence found in cooked pulses whilst maintaining their benefits in your diet eg  fibre intake, protein content as well as vitamins and minerals. You could have two or three different types of sprouts on the go at the same time. In this recipe 100g lentils are used, this will make enough for two or three salads. They keep well for three days in a sealed container. In my experience the pulses from health food shops that are organically certified are in a different league so far as quality goes. The price difference is not so much.


100g green puy lentils


Sprouted LentilsSoak the lentils in enough water to cover them for 3 to 4 hours, in a sealed container. Drain, rinse and put back into the container and cover with kitchen roll.  Leave at room temperature. I always advise people to leave them close to the washing-up area so you don’t forget about them.

Sprouted LentilsYou have to wash the lentils under cold running water twice a day, once in the morning and once in the evening.  Use the sieve for this. Always put back into the container and cover with kitchen roll. This process will take three to four days to complete. When ready place in a container with a lid and keep in the fridge. Graze on these, put into salads or use as a garnish on crackers.

Banana & Almond Bars

This is an alternative recipe to flapjacks. We found all flapjack recipes contained butter and sugar.  We tried a few flapjack recipes substituting the butter for oil but they did not hold together.

In this version the natural sweetness comes from the bananas and the dates. The bananas bind it all together.


2 large, ripe bananas
125g dates (buy dates without the stone)
60g walnuts
60g blended linseeds or pumpkin seeds (you can buy this already done in health food shops, there is a good brand called Linwoods)
225g small oats
125g flaked almonds


Heat the oven to 200 degrees centigrade.  Place the flaked almonds into the oven and toast until golden brown.  Take out, leave to cool and reduce the oven temperature to 180 degrees.

Mash the bananas until very soft.  Chop the dates into small pieces (size is not so important, but they need to be fairly small).  Roughly chop the walnuts, and mix together all of the ingredients except for the flaked almonds.

To bake these bars you need a 22x22cm (9x9in) glass or ceramic baking dish. Lightly grease the dish with olive oil.

Evenly spread the flaked almonds onto the bottom of the dish, and then press the oat mix over the top.  Press down firmly with your hands as you need the almonds to stick and to ensure a compact biscuit.

Bake in the oven for 30 mins.

Leave to cool completely, before cutting into squares.  If you have used a metal baking tray, then you will need to turn out onto a board, to prevent scratching the tray with your knife.