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Sprouted Grain Benefits

Enhanced nutrition plus a larger purpose.

Esha and Nimesh Ray, co-owners of truRoots, founded their company on a simple yet profound concept: Our connections to the sources of our food are important. This goal sends them all over the world to find and work with the farmers who provide truRoots with its line of Organic Sprouted Lentils, Organic Sprouted Mung Beans, Organic Germinated Brown Rice and Organic Whole Grain or Sprouted Quinoa.

“We travel in search of quality ingredients and work closely with all the farmers and processors that grow and process for us. This way we can offer traceability of the raw material and verify authenticity of the organic products,” says Esha.

The two owners are also pioneers in the field, as they brought the first Organic Basmati Rice to the U.S. in 2001. “Being vegetarians, grains were a major part of our everyday meals and we wanted to make the same available for mainstream markets,” Esha notes.

The amazing difference between these grains and other varieties is their enhanced nutritional profile. The process of sprouting breaks down all the complex carbohydrates and proteins in the grain and converts them into simpler forms. This not only makes the grain more easily digestible but also allows for better nutrient absorption by the body. These shelf-stable sprouts can be quickly re-energized to a fresh sprout in about 5 minutes, allowing for quicker meal time. And they’re dried using eco-friendly solar energy at temperatures to preserve the micro-nutrients in the germinated products. They can be used in a variety of recipes, and have a shorter cooking time, making them easy to incorporate into your repertoire. Visit www.truRoots.com for more information and recipes.—Denise Shoukas

LINK TO RECIPE

This Mediterranean Quinoa Salad can be served as a salad or as a stuffing for pita sandwiches.

Mediterranean Quinoa Salad

Serves 4

Ingredients

1 cup quinoa

2 cups water

1/2 can chickpeas

1/2 cup finely diced bell pepper

1 small bunch chopped parsley

1 tsp. lemon juice

3 tsps. extra virgin olive oil

1/2 cup diced green olives

3 tbsps. crumbled feta

Salt and pepper, to taste

Method

1. Bring quinoa and water to a boil, simmer on low heat for 20 minutes. Cover and let stand 5 minutes.
2. Let qunioa cool to room temperature, transfer to a serving bowl.
3. Mix chickpeas, bell peppers and parsley with quinoa.
4. Stir in lemon juice and extra virgin olive oil.
5. Finally, mix in olives, cheese and season with salt and pepper.
6. Set aside for at least 30 minutes before serving.