Curry Sprouted Chickpea Butternut Squash

My friend Joy shared a recipe with me for a Vegan Chickpea Curry. I tweaked the ingredients and then realized I could make it cooked or living cuisine. To keep the dish as living food, I simply put aside a portion of the recipe in a Pyrex dish in the dehydrator to soften the vegetables. Simmered for 15 minutes or in the dehydrator for 2 hours, the aroma and seasoning are infused in the vegetables, sumptuous! So, we’ll have both options eat it cooked … or, as living cuisine, eat it chilled. Either way, it’s heavenly!

Did you know Chickpea sprouts pack significantly more protein than other sprouts and are loaded with nutrients?
To name a few, one cup of chickpea sprouts offers 36 grams of proteins, 5% of the daily value of Vitamin C and 40% of the daily value of iron. Interestingly, sprouting has been shown to drastically increase isoflavone which is a phytoestrogen —a plant-based compound that mimics the role of the hormone.
Since estrogen levels start to drop when women reach menopause, eating phytoestrogen-rich foods may help reduce menopausal symptoms, including osteoporosis and high blood cholesterol levels. Sprouted Food is Medicine! (Healthline)