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Sprouting 101

Sprouting 101

  • Aneta Trusner
  • health, Healthy food, hormones, Losing weight, weight
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Sprouting is easy and fun. It is a practice of germinating seeds to be eaten raw or cooked. Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids, and proteins. They are great to use as salads, wraps, or garnishes. It is wonderful especially during the Winter when finding the locally grown produce is difficult and sprouting can add a lot of benefits to your sandwiches, salads, and main dishes.

What you are using are seeds and water. It would be good if you could use as pure water as possible. The same applies to our seeds, so I would suggest going with organic ones.

It is totally up to you what kind of seeds you are going to use. For the beginners, I would personally suggest using small seeds like alfalfa or broccoli as it is a pleasure to see those green sprouts after a few days. It totally warms the heart.

SMALL SEEDS

alfalfa, broccoli, fenugreek, clover, mustard, onion, radish.

soak time 4-6 hours

sprouting time 4-6 days

SEED GRAINS (no gluten)

amaranth, buckwheat, millet, quinoa, wild rice

soak time 8-10 hours

sprouting time 2-3 days

BEANS

adzuki, mung, garbanzo, lentil

soaking time 8-12 hours

sprouting time 3-4 days

The process:

Soak

1) put 2 tbsp of seeds in the mason jar

2) use the proper lids

3) fill with water and soak as suggested or overnight

Drain

4) empty the water, place the jar on the side or angled (about 30 degrees) to let the extra water flow out

5) rinse your seeds 2-4 times a day and always put the jar like described in 4

Harvest

5) after 2 days you will see some activity going

6) wait till the sprouts are ready and harvest

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