What Can I Sprout?
How Do I Sprout?

Easy to follow instructions...

 **** Truly amazing little worlds of live energy & goodness - I like to call them, 'magic' beans. Sprouts are alive - offering protein & a smorgasbord of the most potent vitamins & minerals.

Once activated by water the life force enters the seed/ bean/ grain occurs & a superhero transformation takes place.

If placed in water over 48C 120F - seeds will die, so remember to soak your seeds in cold or slightly warm water. Keeping the seed alive allows it to grow & unlock all of its magical nutrients.

During germination the seeds latent energy converts inactive nutrients into a highly nutritious 'magic' bean. For those that like the technical jargon - the water deactivates the growth inhibitor enzymes :)


"Sprouting eliminates certain acids and toxins in plant life that would otherwise interfere with digestion. Sprouted beans are easier to digest than un-sprouted beans because in the process their protein content increases and their starch content decreases."
Raw The UNcook Book, Juliano
 

How To Sprout

It really is as easy as 1, 2, 3.

1. First add the cleanest water you can find to your seeds.

2. Soak overnight -  see exact soak times.


3. Drain & rinse, rinse & drain 

Repeat as required until your sprouts have a tail on them about 1/4 inch long. 

Sprouts will keep for 1 week in the fridge in an air tight container.


What to Sprout in?


Special 'sprouters' are available, but you can use anything from jam jars, bowls to sprouting bags. The key is to make sure that the seeds can breath & do not sit still without air for too long & rot. 
   
Make sure to swirl them round with your hands when you rinse them to make sure water gets to all of the seeds.
 
Longer the tail = sprouts holds more water & tastes more watery

Shorter the tail = sprout holds less water & taste more bitter

You can buy all sorts of weird & wonderful sprouting contraptions but this simple jar is a good place to start. 


What Can You Sprout?

All seeds need soaking to release the growth inhibitor enzymes that active the nutrients. This turns them from 'dormant' to alive

Sprouters - grains/ nuts/ legumes that produce a 'tail' or shoot

Soakers - grains/ nuts/ legumes that don't produce a shoot


 ****

    Sprouters

 Soak time     Soakers Soak time
    adzuki beans  8-12 hours almonds  8 hours
    barley  6-12 hours flaxseeds  1/2 hour
    black-eyed peas  8-12 hours sunflower seeds  1-2 hours
    buckwheat  20-60 mins walnuts  4 hours
    chick peas  8-12 hours

    lentils  8-12 hours

    lima bean  8-12 hours

    mung beans  8-12 hours

    navy bean  8-12 hours

    pinto bean  8-12 hours

    quinoa  20-30 mins

    rye  6-12 hours

    sesame seeds  2-8 hours

    soy bean  2-12 hours

    sunflower seeds  1-2 hours

    wild rice  9 hours


  Recipe Ideas 

These magic beans are wonderful in salads, sandwiches, houmous, dips, soups, smoothies - you can even juice them!

Sprouted Houmous  
Serves 2

 1 cup chick peas - sprouted 
 Splash of water
 Juice 1 lemon
1/4 cup olive oil
1/4 cup raw tahini
1 clove garlic
1/4 teaspoon sea salt

 Blend ingredients until smooth 

 Add your favourite fresh herbs for an extra twist. Great to eat with carrot sticks, cucumber, broccoli or celery.
 
     

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