If you know me or have seen my lunch, you probably noticed that I eat a whole lot of sprouts… and well, when I’m not eating them chances are they are in my juice! I actually love sprouts, I find them delicious, super easy and honestly they make me feel Amazing!

Well if you are curious about my sprout obsession or simply wondering how to get started, I am sharing some of my secrets!

Sprouts: The Reasons, the Truth and the Eye-Opener!

Nutritionally speaking they are the most nutritious whole food with 100 times more enzymes than raw fruits and vegetables. This reason alone is reason enough to start eating them! Sprouts are a ‘living food’ as they are a high frequency food that conveys its life-force energy to you. You can also literally pick and eat them the same day with zero nutrient loss.

Sprouts are super easy to grow at home … and cost effective. Yes you can afford to eat some of the best foods available!

Start with organic seeds and legumes to avoid then being contaminated with chemicals, pesticides, fungicides, and then you grow them yourself.

Your seeds will multiply 3 to 15 times their weight meaning more fresh organic food for a fraction of the cost! You also don’t need a lot of counter space, no special lights or a green thumb to get started.

Variety! There is so much variety to choose from; different beans, lentils, peas, fenugreek, clover, radish, broccoli, alfalfa, onion, buckwheat, chia, quinoa, sunflower, rye, chickpeas, etc.. Your salads will never be the same!

Versatile! Meals ideas are unlimited! You can add them to salads, soups, sandwiches and wraps; or use them to make sprouted grain breads or crackers. I’ve also used them to make dips, soups, ‘burger’ patties, and or course one of my favorite things to do is juice them!

Okay, so let’s assume that you are now convinced and would like to give sprouting a try; here is a good place to start.

How To Sprout Beans & Legumes:

Variety: use this method for lentils, fenugreek, mung beans, green peas, chickpeas and adzuki beans

Qty/Yield: ½ Cup of dry seeds will yield approx. 2 cups

1. Soak ½ Cup for 8 hours, in filtered or distilled water
2. Drain water, then rinse really well and drain again. Rinse with lukewarm water.
3. Set aside in sprouting container, or an inverted jar with mesh lid, or even a strainer or salad spinner – (what you need is to have them in container that allows air movement and drainage)
4. Rinse them twice a day until they grown a ‘sprout’ (usually 1-3 days is sufficient for these).
5. Time to enjoy them! Yum! (Let them dry before storing them!)

Please Note:

– Mung beans are the easiest to sprout and the easiest to digest. They are also delicious as a snack! I highly recommend starting with these if it is your first time sprouting!

– Chickpeas are a bit tricky to have them taste good, with these you only want to sprout for little time – just enough to see the beginning of the sprout ‘tail’ on most of them, once you see this they are good to start using. Also chickpeas like to be in the dark so keep them covered up during the process.

– Lentils can be a bit harder to digest, adding a bit to your meal goes a long way.

Fun Sprouting Tip:
Mix ¼ lentils, ¼ fenugreek and ½ mung beans together to sprout at one time! Super quick and handy salad mix!