Why Sprouts? Because sprouts are:
Nutritious - seeds are packed with nutrients, and sprouted seeds are even better. As each sprout grows, proteins, enzymes, vitamins and other nutrients increase while becoming more bioavailable. At the same time, toxins and enzyme inhibitors are reduced, increasing digestibility.
Fresh - sprouts grown at home and harvested at the dinner table are the freshest food you’ll ever eat. They won’t have lost their vitamins, like store-bought vegetables, or have travelled around the world. They will be organically grown, full of life and energy.
Cheap - sprouting is ridiculously cheap! You can get pounds of greens for pennies.
Easy - it all boils down to "just add water." With few resources and very little time or effort, you can supply yourself with an abundance of live food, in your home, all year round. If you travel, they can too.
Varied - you can grow many more young plants than you would find in the store; your salads and recipes will always have something new...diversity is the spice of life!
So what exactly is Sprouting? It's the practice of soaking, draining and then rinsing seeds at regular intervals until they germinate, or sprout.
One of the most common sprouts is that of the mung bean (Vigna radiata); other common sprouts are chickpeas, alfalfa sprouts, and barley sprouts.
The good folks at RenegadeHealth.com have produced a 10-minute YouTube video to help you get started. It's called How to Sprout Buckwheat, Oats and Sunflower Seeds; Check out: http://www.youtube.com/watch?v=eqv65dhRgD4
Or do your own Google search and see what you come up with. Make this a new adventure for your kitchen, and for your diet!
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