I have been sprouting a lot lately and have been finding it a nice addition to salads, soups, and more. Even a great snack. It’s the easiest way of getting fresh, enzyme rich foods into our diet.
Items to sprout:
Chick Peas (garbanzo)
Lentils (green or red)
1/4 C beans
3.5 C pure water
opt. a few drops of 35% food grade hydrogen peroxide
Soak overnight in a covered Jar.
Rinse with pure water and a drop of hydrogen peroxide (optional)
Drain out the water & cover the top of the jar with a cheese cloth & rubber band, or sprouting lid. Turn over into a bowl, on an angle to allow the remaining water to drain, and air to flow in. Let sit this way for 8-12 hours.
Most sprouts will be ready to eat at this point, with a small tail already sprouted out. Some sprouts, like lentil, you may have to rinse, drain and let sit 1 more time.
Alfalfa Seeds will take 2-3 days, be sure to rinse and drain 2x a day. Also cover the jar with a towel the first day to reduce the amount of light. Make approx 1 Tablespoon of alfalfa at a time, since it needs lots of space. And the first soaking you only need enough water to cover the alfalfa plus a half an inch.
Nuts, like almonds, need only be soaked overnight and not sprouted.
For more info about sprouting, check out: http://sproutpeople.com/
they have exact info on how to sprout all types of foods.