All about sprouts for nourishment and good health.

HOW TO SPROUT FOR NOURISHMENT

Almost any seed, grain or legume can be sprouted. Seeds offer a concentrated storehouse of energy and nutrients, held in reserve, ready to burst forth when a suitable environment is offered. You can store seeds, grains and legumes in a freezer and they will sprout.

During the sprouting process, vitamins, minerals, proteins and enzymes are produced at an incredible rate. Vitamin content triples at least. In wheat, vitamins, B-complex and C increase by 600 percent.

Most seeds will yield between 6 and 10 times their weight in sprouts. Sprouts are by far the most economical and nutritious food you can eat. Be sure that the seeds or grains have not been chemically treated. If they have been, the germination rate will drop.

Basically, care of sprouts means keeping them moist and providing adequate aeration and drainage.


SOAKING

Put seeds in a jar and cover with a screen. Secure the screen with a rubber band or place seeds in a sprout bag and put in bowl. Fill up a jar or bowl about half-way with lukewarm water, preferably filtered water. Seeds are soaked according to their size. Check charts for soaking time.


DRAINING

After the seeds have been soaked, drain off the water. Rinse sprouts with fresh water, pour off. If using bags, dip the whole bag in water and hang up to drain. Now let sprouts rest by tilting the jar upside down, at a 45 degree angle, making sure that the opening allows air in and is not completely covered up by sprouts. A dish rack is useful for this. Keep out of direct sunlight for the first few days.


RINSING

To rinse, stand the jar upright. Fill the jar with water. As it fills, you will see a ring of foam rise to the top. Let the water overflow and carry the foam away. The foam contains the waste products of the sprouts.

Rinse and drain well two or three times a day. Use cool water. Rinsing is basically making sure sprouts are kept moist, without getting moldy.



HARVESTING OF SPROUTS

The outside layers of seeds (hulls) are removed in a process called 'Harvesting'. Alfalfa, radish, red clover and mung respond well to harvesting. Fenugreek, sunflower, peas, grains and lentils don't need it.

Place sprouts in a bowl or in the sink and fill with water. The hulls will rise to the surface and sink to the bottom. Scoop off the hulls from the surface, reach underneath the sprouts and pick them out of the water. Place the sprouts back in a jar and drain off excess water.

Alfalfa, radish and cabbage sprouts need to be set in indirect sunlight after five days, so that they can start manufacturing chlorophyll. Sprouts are most tender when young. They refrigerate well.


SPROUT NUTRITIONAL INFORMATION


WHEAT SPROUTS

Living, sprouted wheat contains the eight essential amino acids or proteins needed by the body, in an easily assimilable form. It also contains vitamin E and more vitamin C than oranges. Wheat sprouts are used to make rejuvelac, blended with raisins to make cereals, in salads and sun baked bread. It is important to use as a winter food for cold climates.

ALFALFA SPROUTS

The "queen of sprouts" sends its plant roots as deep as fifty feet· into the earth to gather trace minerals from the soil. Sprouts are rich in amino acids, minerals, enzymes, chlorophyll and vitamins A, B, C, D, E, F and K. Its fiber is easily digested and is a wonderful intestinal cleanser.

MUNG BEAN SPROUTS

Mung sprouts are rich in vitamins A, C and B-complex. They are a complete food when mixed with alfalfa. They quadruple their vitamin content during the sprouting process. These beans are sprouted best in the dark and under pressure; rinse but don't stir them.

LENTIL SPROUTS

These are one of the most ancient beans on earth. Cooked lentils can be acid forming and cause flatulence. Lentils are alkaline when sprouted. They are 25% protein rich in vitamins C&E, iron, phosphorus as well as other trace minerals and amino acids.

FENUGREEK SPROUTS

They are an effective blood, liver and kidney cleanser. Fenugreek is an herb and has been used for centuries in the Middle East as a tea to clear away mucous in the bronchi. They're a great lymphatic cleanser and natural deodorant. They have the very pleasant fragrance of maple syrup and you will too.
PUMPKIN SPROUTS
30% protein, abundant in B vitamins, phosphorus, fatty acids, iron and zinc. Great for a man's prostrate health.


RADISH SPROUTS

They are blood cleansers and heat producers. They're nice for providing warmth in the diet. They are hot, so use moderately. Also used as a natural diuretic. They contain vitamin C, calcium and potassium.

CHICKPEA / GARBANZO BEAN SPROUTS

They are a complete protein sprout and much more easily digested than when they're cooked. They make a delicious raw hummus. 20% protein, good source of iron, calcium, vitamins A & B.


SESAME SPROUTS
Contains 18% protein, vitamins B1, E, niacin and more than double the calcium that is found in cows milk.


SUNFLOWER SPROUTS

They have the second highest ratio of protein by volume ( alfalfa is first ), plus they contain complex vitamins including vitamins B12, D, E, all the minerals and zinc.
Thanks to The Creative Health Institute for the great information.

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