What's the big deal about sprouts? 'Living' foods? Well, they are the most vitally alive and nourishing foods you can eat. Grains, seeds and beans are nutritionally dense little powerhouses, full of all the potential and nutrients required for new life. When they are sprouted, they truly 'wake up' to their full potential, preparing the plant for it's first stages of life: their protein content increases by 15% – 30%, they have up to 10 times the B-vitamins, and boosted vitamin C, E and K, beta-carotene, calcium, phosphorus and iron. They are low calorie and saturated with nutrients that are easier to digest and assimilate.
As winter approaches, home sprouting is also a brilliant way to eat fresh 'super local' (i.e. your own kitchen) produce. You will have seen sprouts in plastic packages at the supermarket - but did you know you can make them at home whenever you like for a fraction of the cost? All you need is clean water, a glass jar, some mesh and a rubber band.
Plus, you can sprout just about anything: chickpea, alfalfa, sunflower, lentil, wheat, quinoa, mung bean, adzuki bean, clover and radish to name A FEW*. Really, any “seed” that has the capability to germinate is sproutable.
*except red kidney bean.
4) Rinse them under cool water twice a day to keep them moist. If you have mesh to cover your jar (mine was a tea towel so too thick), you can just swirl water inside the jar and invert to drain. Let them drain well - about a minute - and put them back in the jar with the cover on. You don't want puddles in the bottom of your jar.
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