I want to tell you about my amazing, filling, and energizing breakfast plate and how I sprouted some legumes.

The plate contains sprouted lentils on a bed of cabbage, baked pumpkin (I’ll describe it in a moment, it was delicious), avocado, and red cabbage. We can have very satisfying breakfasts without eggs and cheese in the mornings. I get bored if I eat eggs every day, so I use sprouted legumes. They’re practically superfoods with their amazing phytonutrients.

Sprouting is very simple. I soak the legumes overnight. Then I drain them and put them in porcelain, glass, or earthenware pots. I water them twice a day, morning and evening, like I water flowers. We don’t leave them in the water; we always water and drain them. The goal is to keep them constantly moist. To prevent dust, you can cover them with a cloth and leave them at room temperature. The step-by-step instructions are on my blog (you can find the recipe here).

Many people can’t digest dried legumes. We’re essentially reviving a dried seed, watering it daily like a flower. When we revive it, the phytochemicals become digestible. Carbohydrates decrease, protein increases. Many enzymes and vitamins become active. Our bodies use them more easily and beneficially. And they’re so much fun to make! 😍

Now, I’m moving on to the recipe for my amazing pumpkin chips. They’re not crispy, don’t expect that from a chip, but they have a wonderfully crispy texture. I’m now 100% sure that my favorite way to enjoy pumpkin is in its salty form.

I sliced ​​the pumpkins very thinly, as shown below. You can see how thin they are in the photos.

Then I coated them in olive oil, salt, and 1 tablespoon of nutritional yeast. This isn’t an animal product, it’s a type of yeast, but it tastes just like Parmesan cheese. I really like using it. You can also use any grated hard cheese instead, like Parmesan or aged cheddar, or even omit it altogether. Just olive oil, salt, turmeric, and cumin also give great results. It was done in the oven at 170 degrees Celsius in about 20 minutes. Keep an eye on it as you go because I don’t remember the exact time.

It can be added to the salads above, used as a garnish, or even, in my opinion, as a main course 🙂

I strongly recommend you try it before pumpkin is gone. I didn’t even realize how quickly I made it and it was gone 🤩

Wishing everyone a healthy, happy, and sugar-free week.

With love,

Sema