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