Sprouting

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!

14 thoughts on “Sprouting”

This is sooo helpful! Thank you 🙂 — So excited to try it out!

Thank you for sharing this information!

Reblogged this on theHungryIrishman and commented:
Excellent Post

I love this post! Sprouting beans and seeds has been on my mind a lot lately. This is perfect!
Veggiewitch ♥

I’ve been wanting to do this, and now I know how! Thanks for the tips. I’m excited to have sprouts for lunch soon.

Reblogged this on Rachel's Table and commented:
When I was a child, my mother had an obsession with bean sprouts. She ate them all the time on everything from salads to sandwiches and by themselves with French dressing. While I wasn’t a huge fan of the cute little sprouts, I did eat them on occasion. They are a nice addition to a tomato and cheese sandwich. When I saw this post by Emma of A Simply Beautiful Life, I knew I had to share. Who knew that sprouting sprouts was so easy? And so very, very local.

Wow – I never knew! This will come in relly handy since we don’t have space to garden here in Alaska!

Good post. I purchased a pack of sprout seeds at a garden center last month. I don’t know why I bought them (impulsive) and I was not sure what to do with them, but now I know.

This is one of my very favorite kitchen magic tricks, such fun stuff!

Have you tried other varieties yet? I’ve been doing quinoa, lentils, black-eyed peas, and mung beans…each has such a unique flavor!

Reblogged this on The Food Fools and commented:
I’ve been looking for a simple, close to the source and healthful way to grow vegetables for my family. I’m an advocate for Food Democracy and decry all the crap that Monsanto is doing to the American Farmer and our food supply. That being said, I’ve been trying to feed my family non-processed simple foods in new and exciting ways. I was on The Hungry Irishman’s blog and he re-blogged this article on “Sprouting” what a GREAT IDEA! i thought…this looks pretty simple. I’m going to try it. I can’t wait to cram some sprouts into a homemade turkey sandwich and stuff that into my kids’ brown bag lunch! I am not kidding. Yum. I’ve been missing sprouts and avocado and my kids need that nutrition at lunch. Instead of the cheetos, floppy pizzas, strawberry milk and twizzlers they can buy at school. Cheers and start the Mason Jar Growing Revolution!