Sprouting
Sprouting is the easiest way to grow foods for yourself. All seeds are sproutable. The sprout is the young growth of a seed or nut when the enzyme inhibitors have been released and the food has become enzyme rich. Sprouts are abundantly rich in chlorophyll and are quite diverse. Sprouts are a very high source of protein. Sprouts are a high energy food providing a wide realm of nutrients.
To sprout, first select the type of seed you wish to grow and refer to the chart below to find out how long to soak it. As a general rule, use 1-2 Tbsp of small seeds (alfalfa,clover) 1.5 cups for large seeds (wheat, oat, garbanzo), soak the seed. Next, drain the sprout 6-12hrs. later. Then, rinse the sprouts at least twice a day until the tails are at least three times the size of the seed in length. Last step, expose your sprouts to sunlight for about 6 hours to activate the chlorophyll. Bon Appetit!
Type of Seed, Soak Time, Sprout Time,
- Alfalfa: 6 hrs. 3 days
- Almond: 8 hrs. 3 days
- Buckwheat: 6 hrs. 1-2 days
- Cabbage: 6 hrs. 3 days
- Corn: 8-10 hrs. 3 days
- Fenugreek: 7 hrs. 3 days
- Flax: 6 hrs. 2-3 days
- Garbanzo: 8 hrs. 2-3 days
- Lentil: 7 hrs. 3 days
- Mung bean: 8 hrs. 3 days
- Oat: 6 hrs. 2 days
- Peas: 7 hrs. 3 days
- Rye: 8 hrs. 3 days
- Sesame: 6 hrs. 2 days
- Sunflower: 7 hrs. 2 days
- Wheat: 7 hrs. 2-3 days
* Sprout time is from drain time to time of consumption
* All seeds are sprouted in a 1/2 gallon jar
