Healthy nutrition with sprouts, germs & co.

Thecompact guide by Dr. Barbara Rias-Bucher explains how to use them and what you can prepare with them

Germinated seeds and sprouts provide the necessary energy and a wealth of nutrients for the first growth phase of young plants. Their high vitamin, mineral and fiber content makes them the ideal ingredient for a varied and wholesome cuisine.

Vitamins all year round
Nutrition expert and guidebook author Barbara Rias-Bucher discovered her love of sprouts and gerbils many years ago when she was intensively studying the topic of wholesome nutrition. The most important thing was natural ingredients, preferably from controlled organic farming. Sprouts and gerbils are an excellent fit for this sometimes unusual but interesting and authentic diet because you can grow them yourself from grains and pulses, kernels and seeds, vegetables and herbs. Growing sprouts on the windowsill provides vitamin-rich ingredients all year round.
Barbara Rias-Bucher shows in her new compact guide what you can prepare with them and how to successfully and healthily grow sprouts. In addition to 45 delicious recipes from the sprout kitchen, this guide contains many tips and know-how about seedlings, sprouts, etc.

Healthy food from the windowsill
The seed, as the "embryo of the plant", already contains roots, stems and leaves as well as a highly concentrated nutrient tissue so that the plant can develop. During the germination process, this nutrient tissue is activated; the concentration of bioactive substances, protein, carbohydrates and fiber is now at its highest and is not reached again during the entire growth phase.
The immune system benefits from sprouted vegetables because they contain a lot of fiber. In addition, the quality of plant proteins and fats improves in sprouts, and carbohydrates change in their structure: legumes, for example, are better tolerated as sprouts and sprouts because most of the carbohydrates that can cause flatulence are broken down. The vitamin content increases significantly during the sprouting process; in addition to vitamin C for a stable immune system and to ward off infections, sprouts and sprouts also contain the B vitamins - thiamine (B1), riboflavin (B2), B6, folate (folic acid), niacin and biotin. In addition, sprouts and sprouts provide us with the minerals that are otherwise mainly found in animal foods: calcium, phosphorus, magnesium, iron and zinc. "They therefore provide a range of vital substances if we want to avoid not only meat and fish, but all animal foods," says Dr. Rias-Bucher.

Alternatives from the sprout kitchen
Sprouts go perfectly with meatless food, and that's why this book contains almost exclusively vegetarian and more vegan recipes than Barbara Rias-Bucher's other cookbooks published by Mankau Verlag. But the recipes offer all the nutrients and flavors a gourmet could desire.
Germinated seeds, with their mild, often nutty aroma, go well with sweet dishes; they taste wonderful in muesli, porridge, cakes, waffles, pancakes and bread.
Sprouts, on the other hand, usually already have the characteristic taste of the plant: for example, the spiciness of cress or radish, the earthy aroma of beetroot or the curry flavor of fenugreek. Sprouts are mainly used for cooked and baked dishes because the vitamin content is still relatively low, so not much is lost during cooking.
Sprouts are the young plants with stems, unfolded leaves and fine roots. With their high vitamin content, they are suitable for salads, raw vegetables and cold dishes. And the sprout greens can be used like herbs: for salads, soups, sauces and smoothies. An overview of all the seeds used in the recipes and tips on how to use them make it easier to choose the different dishes.

Book tip:
Barbara Rias-Bucher: Germs and sprouts. Compact guide - vitamins and minerals from the windowsill. Mankau Verlag, 1st edition January 2017, paperback, full color, 11.5 x 16.5 cm, 127 pages, 8.99 euros (D) / 9.20 euros (A), ISBN 978-3-86374-364-2.

Link recommendations:
More information about the guide "Seedlings and sprouts"
To the reading sample in PDF format
More about Barbara Rias-Bucher
To the Internet forum with Barbara Rias-Bucher