Professor Sprout….

Sprouts….

Who would have thought these little shoots would cause such a stir?

How do you sprout grains, beans, and seeds?…
Is sprouting hard?…
Why do people sprout grains?…
These are among the most common questions I hear regarding sprouting.
 
Sprouting is the process of soaking, draining, and rinsing seeds until they germinate, or sprout. Sprouting grains, beans, and seeds make them easier to digest for some people. Additionally, sprouts contain a variety of vitamins, enzymes, proteins, minerals, antioxidants and phytochemicals that are more abundant while in sprout form than in a fully mature plant. When a grain, bean, or seed is soaked in water, its enzyme inhibitors are removed allowing the germination (sprouting) process to begin at a rapid pace. This releases a chain-reaction that dramatically increases the seeds’ vitamin and enzyme content and begins the break down of proteins, carbohydrates, and fats into a “pre-digested” form.
Got it?

Sprouting really is as easy as one, two, three. Well, that, and a little bit of trial and error.

The Equipment:
  • Clear, Glass Jars
  • Screen, cut in a circle
  • Rubberbands
  • Seeds/Dried Beans
  • Water

The Method: 

  1. Place seeds in your jar and completely cover with water.
  2. Soak seeds overnight, or at least 4 hours.
  3. The next day, drain and rinse.
  4. Leave jar inverted, at an angle, in your sink. This will drain the water, but still allow air to flow.
  5. Rinse sprouts 4 times a day.

Tips:

  • Sprouts like a cool environment (70-75 degrees F), but will tolerate slightly warmer temperatures.
  • Use 4-6 Tblsp. of seeds, depending on the size of the jar.

Sprouting Times:

  • Alfalfa: 4-5 days
  • Broccoli: 5-7 days
  • Garbanzos: 2-4 days
  • Lentils 4-6 days
After seeds are finished sprouting, store in an air-tight container in your refrigerator.
Now go out there and get sprouting!
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