Once a seed has soaked up its fill of water, it is Alive! It is now a nutritional phenomenon, with its own enzymes. It requires very little energy to digest, yet provides your body with an amazing nutritional gift.
Benefits of Sprouts:
We eat sprouts because they are packed with chlorophyll, nutrients, proteins, fats and enzymes that are extremely beneficial to our health. Soaking the dormant seed begins the process of becoming a live plant.
Vitamins, including A, B-complex, B-12, C, E & K, increase to meet the growth needs of a young plant. For example, B-complex in wheat, increases by 600 percent, while vitamin E triples and vitamin C increases six-fold. Vitamin C in a 100 gram serving of peas, goes from 0 to 69 mg. in 48 hours!
Sprouting neutralizes naturally occurring enzyme inhibitors called phytic acid, that prevent the seed from germinating, until implanted in the ground. Phytic acid binds with calcium, magnesium, iron, copper, and zinc, making it difficult, or even impossible, for you to absorb those nutrients. It is also irritating to your digestive system. Sprouting makes seeds, nuts, grains and even beans easier to digest, which can eliminate intestinal disturbances.
What to Sprout:
We will discuss sprouting unhulled seeds, beans & legumes only. Contact us for additional information, supplies and assistance for sprouting and planting hulled sunflower seeds and peas which are both grown in dirt.
HOW TO SPROUT - IN 5 EASY STEPS
No Dirt Required - Grow Right On Your Countertop
We highly recommend the EASY SPROUT kit for the most convenient & healthiest sprouts. (Visit the Well Naturally Store)
If not using Easy Sprout, you will need a fine mesh colander & glass jar with cheese cloth rubber banded over top.
Seeds, Beans, Legumes, Grains, Nuts: found at health food stores or local suppliers.
WHERE TO BUY SPROUTS & SEEDS:
Leafy Sprouts: Alfalfa, Clover, Radish, Fenugreek, Broccoli - 2 Tbsp.
Beans: Lentils, Adzuki, Mung, Garbanzo, Green Peas - 3/4 cup
Grains: Quinoa, Oat Grouts, Wheat Berries, Kamut, Millet, Rye, Barley - 1 cup
Sprout times for grains are typically 1 day.
Nuts: Soaking times vary for nuts, and a tail will not appear. Harder nuts like almond & brazil should
be soaked for 12 hours and sprouted for only 12 hours before eating, dehydrating or using to make
PRE-RINSE (use colander or Easy Sprout) -- Place seeds in colander or Easy Sprout & rinse, using cool water.
SOAK (use glass bowl, jar or Easy Sprout) -- Cover seeds with water. As a rule use 2-3 times as much water as seeds. Let sit on counter, covered with water overnight for 8-12 hours.
DRAIN -- Rinse seeds thoroughly. Be careful to drain off all excess water. Shake colander or Easy Sprout vigorously. Firmly tap Easy Sprout on side of sink. The most common cause of inferior sprouts is inadequate drainage. Let colander sit in dish drain.
SPROUT -- Let seeds sit on counter top for the next 2-5 days. Rinse 2 times per day (every 12 hours), taking care to shake off excess water. The leafy mass that develops with leafy sprouts should be gently broken apart when rinsing with a spoon. Your sprouts are done when a tail appears or when leafy sprouts get grassy looking. You decide by tasting, when you want to eat them.
STORE -- Properly stored, fresh sprouts will keep for weeks in your refrigerator, but fresher is better. Sprouts can be stored in the Easy Sprout container within the refrigerator. Never refrigerate wet sprouts.
Need some help? Watch these videos for more information.