How about growing sprouts all year round for a tasty and effective way to achieve those extra vitamins and minerals that are sometimes hard to obtain in a vegetarian diet? It's so simple that the whole family can get involved. For the next six weeks, I'll be posting a 'how to' grow and use sprouts and some easy and great tasting recipes to follow.
The first accounts of sprouting are said to come from China and the Aztecs and certain North American Indian tribes were also familiar with the process. Sprouted Barley was used in Roman times to obtain malt for beer making and sprouted beans were used by Captain Cook to prevent scurvy. So why sprout them today for our consumption?
The nutritional value alone is the stand out. Sprouted grains,beans and seeds are some of the most complete foods available, being rich in protein, fats, carbohydrates, fibre, vitamins, minerals and trace elements. During the sprouting process, the starch is converted to simple sugar and is very quickly digested and because all the natural B-complex is still present this sugar becomes energy!
Sprouting is also one of the fastest ways of improving the nutritional value of food. The process will increase the value of Vitamins C,B,E,A, 4-10 times. In fact a study was done in England and found that even though in the dormant seed Vitamin C was absent, once the sprouting occurred it wasn't only present , but found in enormous amounts. 24hrs after of germination 8mg were present, but after 96hrs there was a whopping 86mg was present. With such amazing results is it any wonder why they are so good?
Soy bean sprouts are the most nutritious of all as they also contain Vitamins U and K.
The king of all the sprouts though is the alfalfa and one of the easiest to grow. Alfalfa contains vitamin B12 and is an essential vitamin that is only found in 3 other plant substances. Comfrey, seaweeds and fermented soya bean products.
Are you ready to do some sprouting and get all the benefits?
Let's go...
We'll start with lentils as they can be harvested in a couple of days.

It's a simple process and the rewards are endless.
You may need to go to a health food store or market to buy the legumes as the supermarket bought ones have usually been heat treated or are sprayed and will not sprout as well. Also, separate any that are damaged or grit.
1. You will need a Jar, (900gm) some netting or stocking and a thick and sturdy elastic band to secure the the net.
2. Put 1/4 of a cup of lentils in a bowl and cover with water (at least 2 cups). Leave over night.
3. Rinse and place in the jar cover it with the netting and secure it with the elastic. Place in a dark pantry.
4. Rinse 3 times a day if possible, if not then once in the morning, once in the evening. Use fresh, clean water, tank or filtered if possible.
5. After a day you will see 'white' tails on them. Eat anytime after 2 days.