Over the winter, I started sprouting seeds and beans on a weekly basis. I was looking to grow some nutrient-rich food that had not been drown in chemicals and other pesticides! Since I could not use my garden, I thought the next best thing would be to try sprouting some seeds. I had heard a bit about sprouting from a man at the Farmer’s Market this past summer but thought it was going to be messy and tedious. However, now that I have tried it, I have realized, Sprouting is SO simple!
I had looked into buying kits to be able to sprout but after talking to the owner of a local natural food store, I was informed that you can simply use a mason jar with a thin netting over the lid and an elastic to hold it in place. I decided to take this route as the price was right, I had everything I needed. The only thing I purchased was some organic alfalpha sprouts for $1.50. I began my sprouting adventure. It worked so well that within 5 days of soaking my seeds I was eating delicious sprouts on my salad!
Directions for Sprouting:
1. Gather a mason jar, a mesh cover, an elastic and some organic seeds (local food store sell them).
2. Take 2 tsp of alfalpha sprouts (or whatever seed you want) and soak them in the mason jar in water for 2-6hours.
3. Drain them and rinse twice a day. When you drain, tilt the jar to make sure ALL the water gets out. It usually takes 3-10 days depending on the seed.
4. Use them in salads, smoothies, sandwiches and wraps!
Sprouts are rinsed between twice a day and three or four times a day accordingly with climate and type of seed. Each seed has its own ideal sprouting time. Depending on which seed is used, after three to five days they will have grown to 5 to 8 centimetres (2–3 in) in length and will be suitable for consumption. A popular baby green is sunflower after 7–10 days. The growth process of any sprout can be slowed or halted by refrigerating until needed.
Common causes for sprouts to become inedible:
- Seeds are allowed to dry out
- Seeds are left in standing water
- Temperature is high or too low
- Insufficient rinsing
- Insufficient air flow
- Poor rate of germination of seed
Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, amd starch. In a simply sprouted Barley seed, over a 7 day span there are increases in the crude protein and fibre content. On Day 1 the original seed contains 12.7% protein and 5.4% fibre, however by Day 7 it contains 15.5% protein and 14.1% fibre. All of this very easily absorbed and broken down by the body’s metabolic system. Sprouting is a great assest to a raw diet.
May you enjoy the blessings of new life sprouting up in your life today!