Sprouts are a fantastic way to dramatically increase the nutritional value of any meal and should be an important part of your daily diet. The sprouting process activates a number of enzymes within the seed/grain being sprouted; these enzymes in turn help make and release a plethora of nutrients that are otherwise trapped within the food. These enzymes also help the food ‘grow’ (hence the sprout) and are therefore, fully alive. They are also highly nutritious and contain concentrated amounts of nutrients.
It’s hard to purchase high quality sprouts it the store, as they often contain mold and are rarely fresh, as sprouts are best eaten within 2-3 days of sprouting. Luckily, it is easy to make sprouts at home!
How to sprout
- Need: glass jar, cheesecloth, elastic band
- Rinse sprout-to-be well and put in jar; fill to about ¼ mark
- Fill jar at least ¾ with water
- Let sit overnight
- Pour out the water and rinse with fresh water
- Put back in jar and put cheesecloth over the top, holding it down with the elastic band
- Briefly turn the jar upside down to let water drain out
- Within about 24 hours, sprouts will appear
- Make sure sprouts stay moist by pouring water into the jar and then turning it upside down to drain
- Sprout times vary – 2 days is typical
- Rinse sprouts with fresh water
- Store sprouts in a clean, uncovered container in the refrigerator
- Sprouts will stay up to 1 week
Best things to sprout
- Amaranth
- Beans (all)
- Lentils (all)
- Sunflower seeds
- Buckwheat
- Chickpeas
- Quinoa
Mix and match your favorites and enjoy sprouts every day, year-round!
