HOW TO SPROUT ALMOST ANYTHING

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.

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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.

Buckwheat Sprouts

1) Place the buckwheat (or other seed/grain) in a strainer and rinse thoroughly. Place in a glass container and cover with filtered water. Soak overnight, about 8 hrs.

2) The next day, rinse thoroughly to remove the goo that collects in the soaking water. Let the water drain out until there are no more drips.

3) Now its time for the magic to happen! Place them in your glass container and place a semi-permeable cover (mesh/muslin is best, not a tea towel like me!) over the jar - your sprouts need to breathe as they grow. Place the sprouts in a well ventilated, cool area, out of direct sunlight.

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.

5) After just 2 days, they should begin to sprout. Eat in salads and sandwiches, within 3 to 6 days, when sprouts are 2 to 5cm long. Store in the fridge in a sealed container. It’s really that easy!!

Quinoa Sprouts

1. Day 1. Wash Quinoa. Place in a jar or bowl and soak overnight with cold water.

3. Day 2. evening Rinse, swish and drain again.

4. Day 3 and ongoing: Continue to rinse and drain your quinoa twice a day.

2. Day 2. morning Drain the water. Place muslin over the neck of the jar and secure with a rubber band. Pour water in through the muslin, swish around, drain out. Store in a well ventilated, dry place out of direct sunlight.

The sprouts are ready when you can see little tails. You can eat them raw (rinse em well) or cook them.

Serving suggestion - Quinoa sprout raw salad, with spinach, basil, radish, toms and avo with a deeelishious dressing of lemon, garlic, red wine vinegar, honey, olive oil & seasoning.