It all begins with great Australia grown, whole-food ingredients.
We use the beautifully grown, Organic white quinoa from Kindred Organics in Tasmania. Quinoa is a highly nutritious grain that has numerous health benefits. One of the lesser-known aspects of quinoa is its sprouting process, which enhances its nutritional value and makes it easier to digest.
Sprouting is the process of germinating seeds, grains, or legumes. It involves soaking them in water and allowing them to grow into young plants. This process activates enzymes that break down complex compounds, making the nutrients more accessible and easier to digest.
We rinse the seeds thoroughly to remove any dirt or debris. Then, the seeds are soaked in water for around 8 to 12 hours. After soaking, the quinoa is drained and rinsed thoroughly again.
Next, the quinoa is placed in a sprouting container or a jar covered with a breathable cloth. The seeds are left to sprout for approximately 24 to 48 hours, depending on the desired sprout length. During this time, the quinoa is rinsed every 8 to 12 hours to prevent mold or bacterial growth. Then we mix the little beauties with the remaining ingredients to form the raw mixture.
What are the benefits of sprouted quinoa?
Sprouting quinoa offers several benefits compared to consuming it in its raw or cooked form:
- Improved digestibility: The sprouting process breaks down phytic acid, a compound that can inhibit nutrient absorption. This makes sprouted quinoa easier to digest and reduces the chances of digestive discomfort.
- Increased nutrient availability: Sprouting enhances the bioavailability of nutrients such as vitamins, minerals, and antioxidants. It also increases the protein content and improves the amino acid profile of quinoa.
- Reduced anti-nutrients: Sprouting reduces the levels of anti-nutrients, such as saponins and tannins, which can interfere with nutrient absorption and cause digestive issues.
- Enhanced flavor and texture: Sprouted quinoa has a milder, nuttier flavor compared to raw quinoa. It also has a softer texture, making it more enjoyable to eat.
