Did you know that sprouts supply the highest amount of vitamins, minerals, and enzymes per calorie of any other food on the planet?
Growing sprouts is a quick, simple and inexpensive way to add fresh greens to your diet. Sprouts are a real health food since they are literally full of life. Cooking can destroy many nutrients but fresh sprouts contain everything needed for life and health: protein, minerals, vitamins, enzymes and fiber. They are easily assimilated and readily available to your body.
Sprouts have amazing flavor and are especially appreciated when you have the flavor of something freshly grown in the middle of winter. You can use them on salads and sandwiches, in smoothies, as a pesto, steamed or stir-fried. They are low in calories and fat, yet many types of sprouts provide essential fatty acids.
Excited to get started sprouting? Gather your supplies:
• sprouts bought at Rolling Green Nursery
• cider vinegar or bleach
• a clean, sanitized wide-mouth mason jar
• cheese cloth or a circle of screen to use as the lid with the mason jar ring to allow seeds to be rinsed and air to circulate.
Start by disinfecting your sprouts.
All seeds have the possibility of carrying foodborne pathogens so to make sure your food is as safe as possible, your seeds should always be disinfected before use. The most simple and effective way to disinfect 1 heaping TBSP of sprout seeds is to use either 2 TBSP of cider vinegar or 1 tsp bleach in 1 cup hot water in the mason jar and let the seeds soak for 15 minutes. Rinse thoroughly until you no longer smell bleach or vinegar.
Add about 3 inches of fresh water and let the seeds soak overnight.
Rinse out water, shaking well to get out any excess water. (Every day, twice a day, add water then immediately drain.) To keep the seeds draining, you can also leave the jar slightly tilted in a shallow bowl. Don’t throw out your sprout water! It contains nutrients picked up from the sprouts. Use it to water your plants and give them an extra nutritional boost.
On the fourth day place the jar in indirect light to help the sprouts develop chlorophyll.
Sprouts are ready to eat on the fifth or sixth day. Eat and enjoy! You can then store sprouts in the refrigerator and discontinue watering.
For the first 3-4 days, keep the jar in a cool, shady place, not in direct sunlight.