I love sprouting seeds. It truly is a great and simple way to get some extra nutrition into your meals. Sprouting seeds make delicious add ins for your salad, stir fry, sandwiches, etc. , And it is real easy too. All you need is a glass jar, a cloth, rubber band and some seeds, such as alfalfa, lentil or mung bean.
- I put a couple of tablespoons of seeds in a glass jar and fill with water.
- I wrap the cloth and rubber band over the top of the jar.
- I leave the jar on my counter top overnight.
- The next morning, I drain the water of the seeds and rinse them until the water runs clear.
- I put the jar with the rinsed seeds on the counter top and rinse them 3-4 times a day, until they are sprouted and ready to eat.
- Depending on the seed you use, it can take anywhere from 2-5 days for the seeds to sprout.
I add my sprouts to pasta sauce and soups and sometimes to salads and stirfry’s and green smoothies too. I particularly love sprouts because they are a quick vegetable to grow and when the harvest is not bountiful, you can always grow these little guys and still get an overabundance of nutrition into your meals. Broccoli sprouts especially are being said to raise protective and antioxidative enzymes to fight cancer! However, to preserve those enzymes, you must eat the sprouts raw. Any food that is heated over 45 degrees Celsius has no enzymes left.
Enzymes deliver nutrients, carry away toxic wastes, digest food, purify the blood, deliver hormones by feeding and fortifying the endocrine system, balance cholesterol and triglyceride levels, feed the brain and cause no harm to the body. All of these factors contribute to the strengthening of the immune system.
Click here for an informative article from natural news about the benefits of sprouting broccoli seeds.
Mung beans contain vitamins A, B, C and E as well as Calcium, Iron, Magnesium, Potassium and Amino Acids. Protein: 20%
Mung Bean Seeds
Red lentil sprouts contain vitamins A, B, C and E as well as Calcium, Iron and Magnesium. Protein 25%
Alfalfa sprouts are abundant sources of vitamins A, B, C, E and K, the minerals calcium, iron, magnesium, phosphorus, potassium and zinc. Also carotene, chlorophyll, amino acids and trace elements. They contain 35% protein.
Wheat grass is a source of vitamins A, B, C, E and K as well as Calcium, Chlorophyll, Iron, Lecithin, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Amino Acids and Trace Elements. Contains up to 30% protein. Wheat grass is excellent for juicing!
Broccoli sprouts contain vitamins A, B, C, E and K as well as Calcium, Magnesium, Iron, Potassium, Phosphorus, Zinc, Carotene, Chlorophyll, Amino Acids, Trace Elements and Antioxidents. Protein: 35%
Garbanzo beans contain vitamins A and C as well as Calcium, Iron, Magnesium and Amino Acids. Protein: 20%
Garbanzo beans & Garbanzo Sprouts