Winter months are always a challenge when it comes to eating fresh healthy foods. Fresh, as in farm-to-table "living foods". Years ago when we were still city dwellers, we went through a health food fad that included sprouting seeds on our own in mason jars. 10+ years later and we’re back at it.
Not only are Sprouts delicious and inexpensive, they are jam-packed with essential vitamins, minerals, fiber and antioxidants. They are delicious and can be added to salads, sandwiches, soup, and even enjoyed on their own as a snack.
There are many sprouting seeds to choose; the most common ones include:
Bean & Pea Sprouts: mung bean, kidney bean, black bean, lentil, snow pea
Vegetable Sprouts: broccoli, alfalfa, mustard green, red clover
Nut & Seed Sprouts: peanut, pumpkin seed, sesame seed, sunflower seed
Sprouted Grains: wheatgrass, quinoa
How to Grow Sprouts:
Always rinse your sprouting seeds to remove any debris.
Germinate your seeds by soaking them in water for 6 - 12 hours (24 hours for nuts so check your seeds’ packaging instructions). A splash of food grade hydrogen peroxide is added for additional safety precautions.
Sprout your seeds. Once soaked for recommended time, drain and rinse your germinated seeds. Repeat process 2 - 3 times a day so that they do not dry out.
In 4 or 5 days, your Sprouts should be ready. Package and refrigerate your sprouted seeds.