Why Eat Sprouts?
Eating sprouts is the safest and best way of getting the advantage of both fruits and vegetables without the contamination and harmful insecticides.
Alfalfa is the king of all sprouts. Apart from minerals, alfalfa is also a rich source of vitamins A, B, C, E, K and amino acids. Flax seed sprouts are an excellent source of nutrition as well as radish sprouts.
Sprouts are an inexpensive method of obtaining a concentration of vitamins, minerals and enzymes. They have all the constituent nutrients of fruits and vegetables and are considered "live foods".
Growing Sprouting Seeds
Make sure the seeds are able to sprout, which means they are not chemically treated.
The seeds should be washed thoroughly and then soaked overnight in a sprouting jar with a mesh cover.
The duration of soaking depends on the size of the seed. Small seeds are soaked for five hours, medium size for eight hours and beans and grains for ten to twelve hours.
On the following morning, the seeds should be rinsed and the water drained off. Make sure that not more than one-fourth of the jar is filled with the sprouting seeds. They will expand about eight times their original size.
The seeds should be rinsed and water drained off three times a day until ready to eat. Use 1 teaspoon of citric acid to 1 quart of water to rinse the seeds to prevent spoilage.
The seeds will germinate and become sprouts in 2 or 3 days. Be sure that the sprouts do not lie in water. They should be kept well drained. Sprouts are at their optimum and ready to use when tiny leaves appear at the tips. Their nutritional value is also optimum.
Sprouts should be kept in the refrigerator when they have reached this optimum level and can be kept for several days.
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