How To: Sprouting!

Sprouted Mung Beans

If you’re ready to see the living potential of your food and raise its nutritional profile, all you need is a little patience and two basic supplies: a sieve and a bowl!

Let’s get sprouting.
  1. Place the desired amount of foods to be sprouted into a bowl.
  2. Cover in spring water and soak for 8 hours, or overnight. Keep out of & at room temperature
  3. After soaking, transfer seeds to a sieve to drain and rinse. Drain off as much water as possible.
  4. Leave the seeds in the sieve from now on & place over the bowl. Place seeds out of sunlight at room temperature.  *It is essential to make sure the bottom of the sieve does not touch the bottom of the bowl or any of the water that will drain from the sprouts. If drained water touches the sieve, it can contaminate the sprouts.
  5. Rinse every 4-8 hours, (still making sure you drain as much water as possible) until you start to see the tail of the sprout forming.

You will end up rinsing the sprouts on average 3 times a day for 1-2 days.

Store your sprouts in a sealable container for up to 7 days in the refrigerator.

Most nuts, seeds, grains, and legumes can be sprouted! Buckwheat, mung beans, garbanzo beans, quinoa, green split peas, lentils, alfalfa seeds, sunflower seeds and almonds are just a few options.

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