Why sprout? It’s good to sprout all seeds, lentils, beans. Not just because they are super cute, but because they’re also super food. The sprouts show high levels of A, B, C and E vitamins – almost as much as 15 times the original. Additionally, the sprouts are much easier to digest than the original seed, bean, nut or grain.
Soaking nuts and seeds begins the process of germination this breaks down the phytic acid and enzyme inhibitors – making the nutrients a lot more readily available.
The awesome part is it’s super easy to do at home and no special equipment is needed at all. I prefer to use glass, because my experience with plastic is that it encourages molds to become present and it’s much more porous than glass.
What Can you Sprout?
How to Sprout
You will need:
Seeds, nuts, beans or lentils
1 large glass jar, sterilised
water (preferably un-chlorinated)
Mesh (I used an old pair of stockings)
PS – reuse your seed-soaking water in the garden,
as it has nutritional benefit for both humans and plants.
How to Do It:
1. Pour the seeds into the jar and cover with water.
Let the seeds sit overnight to soak.
2. Give the seeds a thorough rinse.
Rinse the seeds.
Cover the lid of your jar with the mesh, and secure with a rubber band.
Store AT AN ANGLE, UPSIDE DOWN.
This allows the water to run out.
Keep somewhere warm.
Most people store their sprouting jars on a dish rack.
3. Repeat for a few days, allowing adequate drainage to stop mold.
The hotter the weather, the quicker they’ll grow.
They’re generally ready after five days!
Store in the fridge for 1-2 weeks once ready.
Store by sealing in a container or clean jar.