Sprouting your own nuts and seeds is so easy and it’s a great way to really get connected back to the growing power of your food. Sprouts provide an excellent plant-based source of protein year-round and when you make them at home, you can eat them as short or as long as you like. They are also extremely affordable for those of you who are trying to add more raw foods to your diet but have a limited budget to spend on raw food.
Fresh sprouts only require some water and a nice, mold-free environment to grow. I usually recommend starting with mung beans, lentils, wheat seeds, quinoa, alfalfa seeds or radish seeds for beginnings. These sprouts are all very easy to grow and will build up your confidence to later try things like pumpkin seeds, sunflower seeds, mustard seeds, sesame seeds and garbanzo beans. Keep in mind that when sprouting lentils, you need to buy whole beans (not halves).
You can add sprouts to salads or raw soups for a nice garnish and added ‘crunchy’ texture. You can also make an afternoon snack using a few different types of sprouts and simply sprinkle with cayenne pepper, extra virgin olive oil and some sea salt. They are delicious! Be careful not to eat too many sprouts at one time as they can cause excessive gas, especially if your system is not used to them.
The real benefits of eating sprouts are that they are not only high in protein but they are also a great source of enzymes. All natural, not in any pill or supplement!
I recommend using 100% cotton bags for sprouting because they allow air-flow into the sprouts and they are designed to not have any standing water, which can often be a problem when using jars or sprouting trays. The bags only require a quick rinse with water 2-3 times per day, and in just a few days, you will see your sprouts happily growing! When I first looked online for cotton sprout bags, I was disappointed to only find nylon bags being sold, so I decided to have my own made! I now have them available for sale at the Healthy Bliss store!
The bags that I sell include a complete set of instructions for both sprouting and for using cotton bags to make your own nut and seed milks.
Soak overnight (8-10 hours) in a glass jar, using 2/3 beans to 1/3 water.
Empty beans or seeds in the sprouting bag and rinse well with water. Rinse until the water runs clear.
Hang moist bag in your kitchen or in a dry place (away from windows and direct sunlight).
Rinse bag with fresh water 2-3 times per day.
Check for readiness after 1 day. When at desired length, put entire bag in the refrigerator and continue to rinse one time daily.
The following are some yummy sprout recipes from the book Ann Wigmore’s Recipes for Longer Life. There is so much you can do with fresh sprouts – get creative, have fun and enjoy!
3 Cups Alfalfa Sprouts
1 Stalk Celery
2 – 4 Tablespoons Minced Onion
1 Teaspoon each : Cayenne Pepper, Kelp
Mash the avocado with folk, and chop tomato. Put both in blender and process for 4 – 5 seconds, just until both are mixed together. Put the other ingredients in a serving bowl and pour the sauce over all.
Variations : Instead of blending, cube the avocado and tomato, and use a different sauce to dress the salad.
1 Cup Wheat Sprouts
1 Cup Chick Pea Sprouts
2 Tablespoons Minced Parsley
1 Teaspoon Vegetable Seasoning (Cayenne Pepper, Cumin and/or Chili Powder)
1 Teaspoon Kelp
3 Tablespoons Coconut Oil
1 Tablespoon Lemon Juice
Mix the sprouts together with the minced parsley and seasoning. Pour the liquids over all.