Wednesday, February 15, 2012

EASY SPROUTING


Sprouts are considered the most nutritional food on the planet. They are a very high source of protein, Vitamins A, some B, C, D, E and K, not to mention calcium, fiber, amino acids, enzymes, disease-preventing phytochemicals, etc. How something so small is so POWERFUL -- sprouts have a Napoleon complex.


Sprouts has been used as a medicinal herb for the past 1,500 years in China. The most common type of sprouts that most people recognize is alfalfa. Alfalfa is a flowering plant in the pea/legume family. As my mom would say, this food "IS ALIVE!" food. More on "It's Alive!" later. But she's absolutely right, its living food. Unlike other fruits and veggies that lose their nutritional value once picked off the vine or branch or rooted from the ground, sprouts actually increase their nutritional value and vitamin content as the days go by and even after they have been cut and put in the fridge. 


Here is a link to SPROUT NEWS  for some varieties of sprouts and their disease-preventative traits. Take this seriously people and read it, memorize and embrace it. Sprouts are our best friend.  When I detox, which I will eventually share with you my methods, I eat a ton of sprouts because I know it's one of the most important tools to clear out the toxins in my body.  


Ok, so if you have never purchased sprouts before, they're probably some of the cheapest things on the market. I'd say for a bunch you pay $0.99 - $2.99. Not bad. But I go through them pretty fast. When I make salads, half of my total ingredients are sprouts (or at least I try), so the cost might add up quickly. 


Anyway, all you need are the following long list of materials:


1. Canning Jars (save all your jars from jam's, pickles, mayonnaise, etc. - it's good for other projects besides just sprouting)


2. Small sprouting seeds 2-3 tablespoons or Medium seeds 1/4-1/2 a cup (any kind you want) Usually found at health food stores, nursery's, hardware stores or on the web. Try and get organic if possible. Why start off with chemicals?


3. Cheesecloth


Directions:


1. Rinse your seeds.

2. Cover the bottom of a jar with the seeds about the equivalent of two seeds deep.
2. Fill the jar with water about halfway and cover the top with cheesecloth.
3. Screw the lid of the jar over the cheesecloth.
4. Soak seeds over night.
5. The following day pour the water out of the jar through the cheesecloth. Use this water on your plants. It contains vital nutrients that should not be wasted.
6. Pour water again into the jar to rinse the seeds one more time and then pour out.
7. Lay the jar on its side at a 45 degree angle by propping it against something (so the sprouts don't drown if there's extra water). Make sure it's not in direct sunlight and keep in a dim place.
8. Repeat the rinsing and draining step twice a day for the next 4 - 7 days, or once the seeds have fully sprouted. Then devour!


Store the remaining sprouts in the fridge for upto a week. Easy.



No comments: