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29
Jun

Sprouting Seeds, Legumes, and Grains

Sprouting Seeds, Legumes, and Grains, at Dawn on the Amazon Cafe

Some of the “better ingredients” at Dawn on the Amazon Cafe are growing now. I’m the “Chef” in charge of sprouting, keeping my hand in from my farming and  organic gardening days.

Each evening I soak a half cup of small lentils over night. Each morning I soak a half cup of whole grain quinoa and a half cup of sesame seeds for an hour or two. Then drain, then rinse 4 times each day. I only use purified water for soaking and rinsing…and for everything. Tap water in Iquitos is not fit for human consumption.

Sesame seed sprouts contain all of the essential amino acids, 20% protein, more calcium than milk, unsaturated fats, vitamin E, and vitamin B complex.

Lentil sprouts have 25% easily digestible protein and are rich in vitamins A, B, C, and E, calcium, iron, niacin and phosphorus, all essential amino acids.

Quinoa produces super nutritious sprouts that contains every amino acid, plus 15% protein, vitamins A, B, C, and E, calcium, iron, magnesium, niacin, phosphorus, and potassium.

Our sprouts are used on salads, sandwiches, and as a beautiful garnish. Sprouts are part of the blessing our cooks give to your food before it is served.

Sprouts are actually living growing food. Beyond raw food, sprouts are living growing food, among the most concentrated sources of vitamins, minerals, enzymes, trace elements, amino acids, and proteins on your plate.

Dawn on the Amazon Cafe is the only restaurant I know of in Iquitos that serves sprouts. Enjoy, for your health.

Sprouting Seeds, Legumes, and Grains at Dawn on the Amazon Cafe

Bill Grimes is “Chef” in charge of sprouting, as well as your host at Dawn on the Amazon Cafe, and president of Dawn on the Amazon Tours and Cruises.

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