We are constantly reading professional perspectives about why, how and what people sprout to deepen our understanding of sprouting. Some people use sprouted ingredients for nutrition, some for digestion and others for taste and texture. Despite various reasons for preparing and consuming sprouted foods, one motivation remains constant – the enhancement of whole food.
Whether you are a pro sprouter or this is a new topic of exploration for you, we highly suggest these authors, chefs and bakers to help you figure out how sprouted ingredients can enhance your food. There is also great information on how to sprout at home for those who enjoy witnessing the sprouting process first hand.
Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health
By Dr. Bill Schindler
Dr. Bill Schindler approaches food as both an archeologist and a chef. His mission is to preserve and revive ancestral diets to create a nourishing, ethical, and sustainable food system. In the grains chapter he specifically speaks about why and how to soak and sprout grains.
Please Note: This is a very condensed list and we realize there are many more authors, bakers and chefs out there who are amazing resources when it comes to sprouted ingredients. If you are someone who works frequently with sprouted ingredients, please reach out and introduce yourself and/or your suggested resource!