SPROUTING 101

Hi friends. As promised here’s the skinny on sprouting. I began my love for sprouting back when I went shopping at my first health food store. I was in high school and living with my two older sisters. I just had a natural unction to be healthy back then. Sadly, I did’t continue my love affair with healthy living once I began college. My poor food choices along with environmental conditions took their toll on me eventually. In any event, the purpose for soaking (most nuts just require soaking) and sprouting is to activate the enzymes to bring out the amazing life giving, nutrients of raw seeds, nuts, grains and legumes. Soaking and sprouting also increases their digestibility. Another good thing about sprouting is that it is economical. One teaspoon of alfalfa seeds can yield 2 pounds of sprouts. Some say that sprouts are the perfect food because they are alkaline energy food. In addition they are so rich in vitamins and minerals. What’s more is their proteins, carbs and fats are broken down into a usable form.

Soak seeds, nuts, grains and legumes by placing them on a large enough bowl that will allow you to cover them completely with purified water. Soak overnight or for at lease 8 hours. The next morning, or after 8 hours pour them into a colander for rinsing. Rinse completely. Nuts and seeds only require this process to made them ready to eat or use in recipes. I prefer to spread them out on a large flat pan or cookie sheet that has been covered with paper towel. They will dry free from mole this way. If using them right away in a recipe it does’t matter it they are wet. As for grains and legumes after 1st rinsing you will have to leave them in the colander covered with paper toweling, away from bright sun another 8 hours. Repeat the rinsing process for at lease 2 days, 2 to 3 times per day until they actually sprout. Drain and place paper towel underneath them and store in the fridge. Sprouts will keep about 4 to 5 days. It's gonna be FUN!!
Blissful Blessings, Carmen