"A leader sees everything as 'perfect', just the way it is."
- Rishi Prabhakar

Sprouting
Sprouts are a concentrated source of nutrition. When a seed sprouts, a lot of biological activity is happening as preparation to develop the mature plant. As a result, the amount of enzymes, vitamtins, minerals and proteins increase exponentially.

When food is cooked, much of the vital nutrients are destroyed (vitamin C is destroyed at 50° C!!) leaving us with nothing but a carcass of a vegetable. So please, try to eat your sprouts fresh!!. Almost any seed, bean or grain can be sprouted. Try them all!!!

Equipment
  • a wide mouth jar
  • cheesecloth or old nylon stocking
  • rubber band
Soaking
  • put the seeds in a jar and cover with the cheesecloth or nylon
  • fasten it by placing the elastic around the mouth of the jar
  • wash the seeds by rinsing several times
  • fill up the jar to about halfway with lukewarm water
  • set the jar in a dark area
  • see the chart for the exact soaking times
Draining
  • after the seeds have been soaked, drain off the water
  • rinse the sprouts with fresh water, then pour it out
  • now let the sprouts rest by tilting the jar at a 45° angle, making sure mouth of the jar is not completely covered with seeds as to allow adequate air circulation (a dish rack is useful for this)
Rinsing
  • rinse and drain well 2 - 3 times a day for 3 - 5 days
  • rinsing is basically to make sure the sprouts don't dry out
Sprout Chart

Seed
Soak(hours)
Rinse(daily)
Ready In
Adzuki
8-12
3
3-5
Alfalfa
5-8
2-3
5-6
Chick Pea
8-15
4
3-4
Corn
8-15
3
2-3
Fava
8-12
3
3-4
Fenugreek
6-8
3
3-4
Lentils
8-12
3
2-3
Millet
5-8
3
3-4
Mung
8-12
3
5-6
Oats
5-8
2
3-4
Peas
8-15
2
3-5
Radish
5-8
2
3-5
Red Clover
5-8
4
5-7
Rye
8-12
3
2-3
Soyabeans
15-24
4
3-4
Sunflower
8
2
24 hours
Wheat
8-15
2
2-3

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Disclaimer: The information on this website is provided for informational purposes and is not intended to replace the advice of a professional health practitioner.