SPROUTING: supplies you with roughage and vitamins.
popular choices include alfalfa, mungbeans, garbazo beans, whole green peas, lentils, triticale
(soybean sprouts should be cooked, and corn sprouts simply do not taste good)
most seeds can be sprouted: however, avoid sprouting tomato or potato seeds, both of which are TOXIC.
DON’T sprout seeds which have been treated with insecticides.
Occasionally a fuzzy mold may develop on the sprouts. Such mold can be TOXIC, and these sprouts
should be discarded.
Approximate sprouting time:
wheat berries - 2 days mung, lentil - 3 days alfalfa - 4-5 days
HOW TO SPROUT:
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place 1/4 cup of washed seeds in a quart size wide mouthed jar. |
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add one pint of lukewarm water |
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put cheesecloth or a piece of nylon stocking over the mouth of the jar,
securing with a rubber band or a jar ring. |
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let stand overnight |
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then drain off the water |
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turn jar upside down |
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turn the jar on its side and shake so the seeds separate and spread along
the side of the jar |
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keep the jar in a warm dark place. |
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rinse sprouts twice a day in lukewarm water, drain and spread sprouts
along the side of the jar again. (3 times a day if weather is very hot or dry) |
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note that the non sprouters will sink to the bottom of the jar during
rising. Remove and discard them. |
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3-5 days later your one inch sprouts are ready to refrigerate to keep
fresh for eating. |
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