Using your sprouts – How to bring sprouts into your kitchen

They will grow:

in any climate, at any time of year
– without soil and in low sunlight
– without weeding
– indoors with a minimum amount of space
– to 400% their size or more in 5 days
– to maturity in 3-5 days!

 

 

 

 

 

 

Cooking

Sprouted whole grains cook more quickly and their flavor profiles are often sweeter than traditional grains.

Baking

Try adding sprouts to your flour and enjoy a whole new level of baking.  Sprouting eliminates the need for pre-fermentation that bread makers deploy in part to sweeten their whole grain loaves.

Salads and Sandwiches

A simple home-grown addition to your salads and sandwiches.

Grow your own in 2 easy steps

1.soak seeds in water for 8-10 hours

2.rinse seeds twice a day by pouring water over the sprouts and allowing them to drain.

Most sprouts are ready to eat after 3-4 days.

Sprout your sprouts:

Alfalfa, broccoli, clover, green peas, mung bean, chia, sunflower.

Sprouts are…

– A potent source of antioxidants and alkalizing to the body. Both of these effects are essential for protecting against disease and strengthening the immune system.

– A good source of essential fatty acids.

– An excellent source of fiber.

– Rich in chlorophyll, if you allow them to reach their green leaf stage. (Chlorophyll is a powerful blood cleanser and blood builder.)

– A good source of vitamins. (The vitamin density of some seeds can increase from 100% to 2000% after several days of sprouting.)

– Filled with an array of essential minerals. (During sprouting, the minerals develop into a chelated form, making them easier for the body to utilize).

– A good source of protein.

 

 

 

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