Sprouting

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)
Mung Beans
Lentils (green or red)
Sunflower seeds

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.

Advertisements

2 thoughts on “Sprouting

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s