Sprouting Goodness

Occasionally I like testing various seeds for sprouting to increase my raw vegetarian comsumption.  I think it is fascinating how quickly the seeds can go from this:

To this in less than 48 hours:

After less than 2 days

I have a very simple system of glass mason jars, a mesh sieve/strainer, and tap water for rinsing.

I found some amazing recipes and ideas for this online at http://www.sproutpeople.com where you can purchase seeds online as well as get generally free advice and great ideas of what to do with your sprouts once they have developed!

Each seed/bean has a different taste, and I made raw hummous based on a recipe from the sprout people and it was wonderful!  You don’t have to cook the chickpeas!  Some sprouted legumes do need to be cooked to kill off a particular toxin – look into each type before eating raw!

And then there are whole almond soaks – what a great way to wake up your food!

I just love watching the sprouts develop – give it a try yourself!  Be sure to get organic seeds though for best results!  non organic ones may be “mules” and not meant to be grown, just cooked and eaten…

0 thoughts on “Sprouting Goodness

  1. Just a quick note: beware of mold.

    With the weather having cooled off a bit, the heat came on in the apartment and the red quinoia had a hairy covering this morning.

    I dumped them out amongst some wild flowers in the back yard – they will either be eaten by local squirrels and birds, or continue sprouting and even take root, or simply add to the composting in the yard – all worthy courses for the lovely sprouts to take!

    The mung beans and chickpeas have been well rinsed and place in the fridge to reduce the chances of mold. Some will enliven some veggie puree soup that we’ll have for lunch today.

    All were in their own separate containers as they all sprout at a slightly different rate.