Sprout for Life Part 2: Sprouting Nuts, Seeds, Grains and Legumes
The first step is soaking grains, seeds, nuts and legumes to improve a person’s nutrition. The second step is sprouting them. Why sprout? The life of a sprout enters right into our cells, giving us life. Dormant seeds have digestive inhibitors which protect the seeds. After seeds germinate, the digestive inhibitors are released and the nutrients become fully bioavailable. Because the sprouting phase is when a plant needs the most protection from pests, disease and weather to grow to maturity, it is also when the first leaves appear that plant phytonutrients are strongest in sprouts, giving them their highest nutritional value for consumption.
Sprouts contain the largest amount of nutrients per unit of any food known. Enzymes that initiate and control most chemical reactions in our body are activated in the sprouting process. Sprouting helps convert proteins into amino acids, starch into glucose, and increases the value of vitamins.
A sprouted seed bursting with life contains the necessary elements the body needs.
Sprouting is a quick, easy, and inexpensive way to access fresh greens throughout the year. They will grow in any climate, require no soil or sunshine, and cause no waste in preparation.
All nuts, seeds, grains, and legumes become enzymatically active after soaking for 4 to 48 hours in purified water. However, not all will grow into sprouts. Beans are easy to sprout, but only some grains and nuts visibly sprout. Sprouts are versatile and can easily be incorporated into your meals and recipes. The vegetable sources of complete proteins are: alfalfa, clover, buckwheat, chickpeas, sunflower seeds, mung beans, soy beans, sesame seeds, millet, lentil, quinoa, almond, and pumpkin seeds.
I recommend pretreating the sprouting nuts, seeds, grains and legumes with food grade Hydrogen Peroxide. Mix a solution of 3% food grade Hydrogen Peroxide. Soak the seeds in the solution for a minimum of 30 seconds and rinse.
Sprouts can become moldy and/or rot. Visually inspect for mold and throw the sprouts out and sterilize the sprouting equipment with boiling water. Smell the sprouts and if they smell like compost or rotting foods, throw them out and sterilize the sprouting equipment. You can also tell if sprouts are bad as they will develop a slippery film on them.
Equipment: Wide mouth jars, rubber bands, stainless steel mesh or cheesecloth, or sprout jars with lids and a draining rack
How to sprout
- Put nuts, seeds, grains or legumes in sprout jar. 1 tbsp or more depending on the amount desired and how big the jar is. You can mix sprouts within their own categories – like different sprouting seeds or different lentils.
- Fill jar with purified water to a level of 1 inch above the seeds. Add liquid kelp in a small amount to the soaking water if you want to give the seeds an extra boost. This is optional.
- Soak small seeds for 4-6 hours, and legumes for 8-12 hours, generally. Overnight works also.
- Drain off water and rinse seeds.
- Leave jar at a 45 degree angle upside down with screen on top of jar. Cover with a towel or keep in a dark room as sprouts need darkness to sprout best.
- Rinse sprouts 2-3 times a day.
- If you want green sprouts (chlorophyll rich), take off the towel and put in the sunlight at 3 to 4 days and continuing rinsing every day until the sprouts are the desired size. If you don’t want green sprouts, as they become more fibrous, keep under a towel in the dark.
- Remove hulls by soaking all the sprouts in a tub of water and remove the floating hulls.
- Place in an air tight container with a towel or paper towel to absorb excess water. Sprouts will last 5-10 days in the refrigerator.
Sprouts mature quicker in warmer weather- soak less, and rinse more
In colder weather, sprouts may need to soak longer and rinse less