Sprouts are an inexpensive way to supply our bodies with concentrated vitamins, minerals, and enzymes. Sprouts are “live” foods. Sprouts are rich in highly antioxidants that prevent DNA damage, and protect us from aging.
There are a varieties of seeds that you can use for sprouting, for example Lentil is rich in protein close 26%. You can use it adding it to steamed veggies, stir-fries and soups, or eat it raw. Clover, is high in isoflavones, help prevent cancer. They are commonly used raw in sandwiches and in salads. Radish is high in Vitamins A and C and in Calcium. Best used in salads or sandwiches. Alfalfa seeds sprouted are great in salads and sandwiches. Also you can sprout Broccoli seeds and use is a similar way.
You can easily sprouts the seeds in about a week.
Make sure that the seeds are certified organic.
- In a large glass container 1-4 L with a wide mouth.
- Place in the jar three tablespoons of sprouting seeds (organically grown), and add, three times the amount of purified water into the jar with the seeds, and cover the jar with a lid.
- Shake the jar gently with the lid on to make sure all the seeds are soaked.
- Remove the lid, and cover the mouth of the jar with cheesecloth, and secure it with rubber band.
- Allow the seeds to soak for at least 6-12 hours, away from direct sunlight.
- Sprouts are to be rinsed often to avoid Mold growth.
- Repeat the process a needed until sprouts develop completely.
You can start harvesting the sprouts when they are 3-5 centimeter long. Rinse and drain well. Place in an airtight container and refrigerate right away. They will be fresh up to 5 days.
You can also, sprout in the soil with less effort and more nutritious food. You can produce more sprouts in less space without jars.