Directions for Sprouting and Growing

Why Soak? Seeds are packed with nutrients. When you sprout (soak and rinse) the seed, it becomes alive, it wakes up. Proteins, enzymes, vitamins and other nutrients activate with sprouting. At the same time toxins and enzyme inhibitors are reduced thereby increasing their digestibility. Beans are a time-honored way to get plenty of protein with low fat, high fiber and no cholesterol. Steve Meyerowitz says, "Sprouts are a veritable vitamin factory."

Sprouts grown at home are the ultimate in freshness. They are grown organically, by you, and will be full of life and energy. All living things are surrounded by energy. By eating live food and absorbing the energy field, you are reaping tremendous health benefits. What are you waiting for? Start sprouting now. Have fresh greens for every meal, all year round! Sprouts travel well too.

My belief about sprouting is this: the simpler, the better. Although I do believe that climate and environment have lots to do with success, if at first you don't succeed...well you know the rest. The following is my opinion regarding sprouting and growing. I encourage you to test and do your own research. What works in one home may not necessarily work in another. There are many ways to sprout. We hope to bring you some other tools for sprouting a little further down the road...

Some basics to know about sprouting:

• Sprouts need air to breathe. Without it, they will succumb to mold and slime. Don't put them in sealed containers. They are living beings. Allow them to breathe.
• Soak them in water to start, 8-12 hours. 2:1 ratio of most seed to sprout. Add 2-3 times more water than seed. Stir the seed around to be sure all seed has water contact. The seed will only absorb what it needs.
• Rinse them well after your soak. I love the mesh sprouting bag. It's what I first started sprouting with. Run the water on top of, through the center and around the sides, while holding the top closed. Move the seed around in the bag, being sure you rinse ALL the seed thoroughly. Sprouts need water 2-3 times daily. Regularity is key. Water them, but don't drown them.
• They must be allowed to drain. From here you can leave them inside the bag, in a colander, or hang them back inside your glass jar, but allow space on the bottom for breathing. Do not put a lid on your jar. Mason jars are perfect.
• They need to be kept warm, but too much sunlight and they can wilt and die. Sprouts are fine in indirect sunlight.
• Out pops the tail. If that isn't the cutest thing on earth. Seeing that little tail starting to grow out of your seed. Your last rinse can be when a 1⁄4 inch tail appears. Longer if that is your choice. Taste throughout the cycle. Rinse very well the last time and allow to dry completely. Store sprout dry in the refrigerator. Most will last a week in the fridge. Rinsing daily can extend their life.
• EAT. By the handful, in salads, on your sandwich. In the car or at the dinner table. JUICE. Sprouts can also be put into your juicer or your mixer (see recipes here). Sprouts! The handy, dandy live food treat!

On the last day, you can always put sprouts in direct sunlight to green them up and increase their chlorophyll content.

These statements are purely for information only. They have not been evaluated by the FDA

So?? What about this seed? Why should I sprout it? Why should I grow it?

Adzuki Bean: The most "yang" of beans. A russet colored bean with a nutty, sweet flavor. Low in fat, high in protein, and rich in fiber. They contain calcium, thiamine, niacin, iron and riboflavin. Adzuki beans also contain protease inhibitors which discourage the development of cancerous cells.
How to Sprout: Soak 24hrs, sprout 48hrs, rinsing 3 times a day.

Alfalfa: A lovely mild taste. You can't grow enough of this. And it's easy to grow! Rich in protein, fiber, vitamin A, B-complex vitamins, vitamin C, E, K, calcium, magnesium, potassium, phosphorus, iron, folate, and many important trace minerals, Alfalfa contains eight digestive. Alfalfa also contains a full spectrum of amino acids and supply vitamin D without the dairy. These baby greens contain an abundance of the sun's energy and chlorophyll, and are considered "a complete food."

Alfalfa also lowers blood cholesterol by raising HDL's and getting rid of LDL's with its source of saponins. Saponins stimulate the immune system. The fiber in alfalfa pushes out cholesterol from the arteries. Studies on animals have proved beneficial in arteriosclerosis and cardiovascular disease.
How to Sprout: Soak 8-12hrs, sprout 3 days, rinsing 3 times a day, separate and green for 4 days. Rinsing at least 3 times a day.

Buckwheat: Not a wheat, but an herb, these sprouts are an excellent source of chlorophyll, phosphorous, protein, iron, vitamins A, B complex, C and E, calcium, lecithin and large amounts of rutin and bioflavonoids. Flavonoids/Bioflavonoids are necessary nutrients to form an ascorbic acid or Vitamin C complex. Rutin and hesperidin are part of this group and function synergistically with Vitamin C in regard to maintaining healthy capillaries, to help heal wounds, to form collagen in connective tissue, and to support a healthy immune system. They make a great, healthy addition to salads or soups, sandwiches, or juiced in your favorite green drink. (see recipes page here)
How to Sprout: Soak 8-12hrs, sprout 16-24hrs. Plant on top of soil, spraying at least twice a day. Approximately 10 days to harvest as buckwheat sprouts.

Clover: Like Alfalfa, but sharper taste and bigger leaves. Packed with vitamins A, B, C, E and K, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc and Chlorophyll. The isoflavones and phytoestrogens found in clover are great for women.
How to Sprout: Soak 8-12hrs, sprout 3 days, separate and green for 4 days. Rinsing at least 3 times a day.

Fenugreek: Tall and bitter and can be used as a digestive aid, this sprout could reduce inflamation and fight infection. Rich in Vitamins A, B, C, E, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc and Chlorophyll. This sprout can be an excellent tool in women's breast health.
How to Sprout: Soak 24hrs, sprout 48hrs, rinsing 3 times a day.

Garbanzo Bean: Rich in soluble fiber, which helps to eliminate cholesterol from the body. They are a useful source of folate, vitamin E, potassium, iron, manganese, copper, zinc and calcium. They can also help reduce blood pressure. So why aren't you making hummus right now? (see recipes page here)
How to Sprout: Soak 24hrs, sprout 48hrs, rinsing 3 times a day.

Lentil: Rich in Vitamins A, B, C, and E, Calcium, Iron, Zinc and Phosphorus. Very easy to grow, lentils are rich in fiber. An important source of B vitamins, especially B2, which is essential for both a healthy nervous system and digestive system. They are a great substitute for meat and when combined with a leafy green, they are better absorbed by the body. So? Why not juice them with your kale? (see recipes page here)
How to Sprout: Soak 24hrs, sprout 48hrs, rinsing 3 times a day.

Mung: The famous Chinese sprout. Rich in Vitamins A, B, C, and E, Calcium, Iron, Magnesium, and Potassium. Ready in five days, but you could grow longer.
How to Sprout: soak 24hrs, sprout 48hrs, rinsing 3 times a day. You can also sprout these in the dark for five days to get the long white sprout.

Quinoa: Pronounced "keen wah", quinoa is an excellent source of protein and slow releasing carbohydrates, which help to maintain blood sugar levels. It is a small grain, looks like millet, and is a member of the same family as beets, spinach and swiss chard. It is considered a complete protein because it provides all eight essential amino acids. Packed with minerals, B vitamins, fiber, folate, potassium and magnesium. (see recipes page here)
How to Sprout: Soak 24hrs, sprout 48hrs, rinsing 3 times a day.

Radish: Packed with Vitamins A, B, C, E and K, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotene, Chlorophyll and Amino Acids. Radish sprouts have 29 times more Vitamin C than milk.
How to Sprout: Soak 8-12hrs, sprout 3 days, rinsing 3 times a day, separate and green for 4 days. Rinsing at least 3 times a day.

Snow Peas: Rich in vitamins A, B, C and E and also calcium and iron. They are a rich source of fiber and are useful in reducing the bad (LDL) cholesterol in the blood. Snow peas can also help control blood sugar.
How to Sprout: Soak 8-12hrs, sprout 16-24hrs, rinsing 3 times a day. Eat at this time or plant on top of soil, spraying at least twice a day. Approximately 10 days to harvest as snow pea shoots.

Black Oil Sunflower:The sunflower is 3,000 years old. It is rich in phosphorous and calcium making it excellent for bones and teeth, iron for healthy red blood, magnesium, and more protein than spinach. Sunflowers contain a full spectrum of amino acids and supply vitamin D without the dairy. These baby greens contain an abundance of the sun�s energy and chlorophyll, and are considered “a complete food.”
How to Sprout: Soak 8-12hrs, sprout 16-24hrs., rinsing 3 times a day. Plant on top of soil, spraying at least twice a day. Approximately 10 days to harvest as sunflower sprouts. Keep covered with a heavy tray for five days after planting on soil. Rinsing will help the shell slip off.

Hard Winter Wheat: The juice of wheat grass is used for blood purification, liver detoxification and colon cleansing. Wheatgrass is full of many amino acids, vitamins, enzymes, minerals and trace minerals. Wheat grass sprouts can be eaten as is or placed on soil for growing into grass for juicing.
How to Sprout