If you are like me, I LOVE sprouts!! I love them on salads & sandwiches especially. They make it taste so fresh & delicious. There are risks when buying them in the store because of salmonella and e. coli so just take the risk out and grow them yourselves. There are many good sprout growers, but it’s super easy & cheap to do it yourself. Here is a basic sprout lesson.
- Enzymes are activated.
- Proteins convert to free amino acids.
- Starches change to simple sugars.
- Minerals combine to increase assimilation.
- Vitamin content increases from 3 to 12 or more times.
- Chlorophyll and carotene content increase dramatically when exposed to sunlight.
- Home-grown sprouts are remarkably inexpensive.
How do I sprout?
- Soak raw seeds, grains, or beans for 12 hours (overnight, more or less)
- Dump water and rinse with cold water a couple times until the water is clear
- Leave jar upside down or tilted on it’s side to drain
- Rinse 2-3 times daily
- Sprouts are ready in 3 or 4 days when you see tails or your sprouts are long
- When ready, keep sprouts refrigerated & rinse every other day or so, storing upside-down.
- They should stay good for a week or two if properly rinsed.
- Pure filtered water is best-it produces the most alive food possible
- Dry seeds, beans & peas can be stored for years
This is what the bean mix looks like sprouted:
You can buy sprouting lids at a grain store or make your own with cross-stitch plastic
For more information on sprouting, visit www.sproutpeople.com