5 Ways To Eat Sprouts, As Per Ayurveda

Sprouted Mung Bean Salad:

Mung beans are commonly sprouted in Ayurvedic practices. To make a sprouted mung bean salad, mix the sprouts with finely chopped vegetables like cucumber, tomatoes, and bell peppers.

Sprout Stir-Fry:

Prepare a stir-fry by lightly sautéing sprouts with colorful vegetables like carrots, cabbage, and peas. Season with Ayurvedic spices such as cumin, coriander, and turmeric.

Sprout and Rice Congee:

Ayurveda often recommends easily digestible foods, especially during times of digestive imbalance. Cook sprouts with rice in a porridge-like dish known as congee.

Sprouted Lentil Soup:

Create a hearty and nourishing soup by combining sprouted lentils with vegetables like kale, carrots, and celery.

Sprout and Quinoa Bowl:

Combine sprouts with cooked quinoa and a variety of colorful vegetables to create a balanced and nutritious bowl.