Tuesday, March 1, 2011

What, Why & How to Sprout!

What is "sprouting" and why should I "sprout" you ask?

Besides all of the nutritional benefits, sprouted seeds are economical, ecological, toxin-free (depending on seeds and water) and most of all help to detoxify the body. Many surveys and clinical studies by ecologists confirm that there is a steady and alarming build-up of toxic chemicals in the human adipose (fat) tissue of the entire American population. Some of these toxins have been placed on the EPA's banned list. Yikes!

Sprouting is an easy way to help detoxify the body.

"Sprouting" is germination - this is a process where vitamins, minerals, proteins and essential fatty acids are dormant until the seeds are soaked in water. Sprouting the seeds eliminates some acids and toxins in the plant life that can interfere with our digestion. An example of this is that sprouted beans are easier to digest because their protein content increases and their starch content decreases.

You don't need a "green thumb" to sprout seeds. In a nutshell, here are the easy steps to follow.

Place seeds, grains or beans in container and rinse with purified water. Let them soak, according to sprouting chart, for the specified time. Pour soaked seeds in sprouting tray - rinse again, drain completely and cover. Place container away from direct sunlight.

Repeat the rinsing 2-3 times per day (once in the morning and once in the evening should be fine) until your seeds sprout a "tail" about 1/4 inch long.

Finally, rinse one more time, put in direct sunlight for a couple of hours so they turn green and develop chlorophyll. The sprouts then should be put in a container in the refrigerator which will last about 3-4 days.

Include your sprouts in salads, rice, eggs, sandwiches, juiced, soups and much more. Use your imagination and let me know if you have any other suggested uses. Enjoy!

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