To maximize their health benefits, eat sprouted grains raw. The only exception are sprouted ‘beans’ (ex: lentils, peas, chickpeas, azuki, mung beans) that we “un-raw” by steaming for 3 minutes before plunging them into boiling water for a few seconds in order to reduce purines (uric acid). These are both proteins and starches. Sprouts can be eaten either plain or in salads, with other vegetables or incorporated into other recipes. To eat them as a compliment to a hot main course, it is preferable to add them to the dish at the very last minute. For example, use them as a topping for crepes, cakes, omelets, soups, pasta, rice, vegetables or to take any other main course up a notch. At Pousse-Pousse, we use sprouts to make our crackers, sauces, salad dressings, dips and caviars.