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Why & How to Sprout Seeds

sprouting-2

Sprouts are by far the most nutritious whole foods on earth. I began sprouting in my thirties and I have to admit the instructions in the books I read made it seem complicated. Try as I might I never managed to get it right but even that far back in my life, I must have realised there were many benefits to be gained from this wonderful source of food that nature has provided for us. Now I teach my students how to cut through all the complicated jargon and keep the process simple and user-friendly.

Sprouts are baby plants, let me be specific just in case you think I am referring to Brussel sprouts I am referring to seeds, such as alfalfa, cress, broccoli ect. The little seedlings have a greater concentration of nutrients when the plant is starting to grow. At the two leaf stage of growth the incredible little plants contain the most concentrated natural source of enzymes, vitamins and minerals and amino acids which are vital for health. Sprouts have the highest level of phytonutrients, they are 10 times more nutritious when sprouted than when they are seeds. They have amazing healing powers because food with the highest electric currency has the highest nutrients.  One pound of seeds produces ten pounds of the most nutritious food and they cost a pittance to grow. When you sprout you are basically going your own organic foods that are free of chemicals, pesticides, herbicides, fungicides.

Start out with mung beans, lentils, alfalfa, cress and fenugreek. These are so easy to grow and will get you into the swing of sprouting. I always soak beans, lentils, nuts, and seeds overnight, as it makes life simple, the only exception to this is pine nuts or macadamia nuts for quick recipes. Soaking the seeds, beans and nuts overnight makes them more digestible and you will soon get into the habit. Check out my favourite set of jars for sprouting . They have a special rack that allows the sprouts to drain completely at a 45 degree angle. This is important as if water sits in the lid of the jar it will rot your sprouts. Remember children grow alfalfa in egg cups in junior school so if they can do it so can you. It's child’s play and it takes about 5 minutes a day to produce a constant supply of these amazing nutritious living foods.

 

Space Requirements

Sprouting really does not require a lot of space. You can grow five pounds of food in the form of sprouts in one square foot of kitchen countertop space. This takes care of all the beans, legumes, and leafy sprouts. The kitchen is also the best place to grow all your sprouts because you have a water source right in the same room at the kitchen sink. Remember, you will be watering each day – so you want to make this easy and convenient.

These jars are the ones I use and are available HERE

What you need for beans

All you need are a set of jars, beans, and water.

What to do
1. Scoop ½ cup of mung beans in a jar and cover with lid.
2. Fill the jar with water and soak overnight.
3. Drain the water and rinse under tap. Place the jar upside down on rack at 45 degree angle to allow the water to drain completely.
4. Rinse once a day for two or three days. In warmer climates rinsing twice a day works best.
5. When the roots begin to emerge from the beans they are ready to eat. Store in the refrigerator to extend the shelf life of your sprouts.

What to do for seeds

  1. Basically it's exactly the same procedure except you need a smaller quantity of seeds.
  2. About 2 tablespoons per jar should do it.

What to do for nuts

  1. Nuts don’t really sprout but they should be soaked and rinsed to make them more digestible.
  1. Put the desired amount of nuts into a jar and cover with lid. Fill the jar with water and soak overnight. Drain the water and rinse under tap.
  2. Place the jar upside down on rack at 45 degree angle to allow the water to drain completely.
  3. The nuts are then ready for use.

You can learn more about sprouting at my upcoming courses* in Cork and Dublin. Click Here For More Details

*These October Course Dates will be my last courses  until Feb 2017

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