Tiny miracles of the baby plant world – that’s what I like to call them: Sprouts are the new nutritious bombs you all need! You do not need to be an experienced gardener to experience what I’d done in the past two months.
Sprouting has become my personal hobby. Sprouting does not require a lot of time nor money, but pays off really well because you get fresh, healthy, and delicious food for your body. Sprouts are said to convey “the miracle of birth”.
They are pure, whole, alkaline, and natural foods and it is a pity we are just now rediscovering their value. You really need to take some rest from scrolling up and down the organic online stores and take some action. Sprouts are extremely cheap and available for body nourishment. They work best for you by preventing diseases if consumed in the long term.
What are sprouts exactly and how does the sprouting process occur?
A sprout is a form of transition because it is on the road between a seed and a plant. This baby plant is in fact a pre-digested food because the own enzymes of the seeds are the ones who do most of the work.
What happens during sprouting is a nutritional change due to the breaking down of complex compounds into simpler forms. The development of important nutrients, constituents, and breakdown of anti-nutrients together with the above-mentioned nutritional change make the process of sprouting possible.
The metabolic activity in the seeds that are dormant can be soon started when they are hydrated during soaking. These sprouted seeds have a naturally acquired digestibility and richness of nutrients.
Therefore, they can give our bodies all the important minerals and vitamins if we make them a part of our daily diet. To put sprouting simple, it is a healthy way to “awaken” the seed and convert compounds into nutritious and healthy food for us.
Shortly, these nutritional power houses (sprouts) are baby plants, as we mentioned before and they are grown from seed. In terms of sprouting, almost any seed can be germinated (sprouted), but not all of those would be edible and tasty.
Some of the most common plant seeds that are possible to be sprouted are broccoli, alfalfa, and radish. Also, you can sprout garbanzo beans in order to make hummus. Alfalfa and broccoli among others are shown to have anticancer abilities.
Why not start sprouting at your own leisure?
In order to sprout seeds, you need to make suitable conditions so that the seeds can germinate with no problems and then turn into small plants that you can use in your diet.
You do not have to worry, because sprouting seeds at your own home is a quite simple job. There are only three points that you need to know (three actions are on their way): soaking, draining, and rinsing.
The good conditions for sprouting (warmth and moist) can cause an increased risk of certain bacteria, such as E. coli and Salmonella, not depending on the fact whether sprouts are grown at home or purchased.
That’s why you should only purchase seeds that were specifically prepared for sprouting. In this way what you get is much cleaner seeds. If needed, you can do an additional cleaning at home once you purchase the seeds.
There are certain groups of people that should avoid eating sprouts (those that are susceptible to foodbrone diseases: the elderly, people with weak immune systems, or children).
How to grow your own sprouts at home
- one clean and quart-sized glass jar;
- spouting seeds (they can be found online or at a health food store);
- an old sock or tin foil (you can use anything to cover the jar so that light is kept from getting in);
- a strainer lid (for the jar) or cheesecloth and a metal ring or rubber band in order to secure the cheesecloth.
1.Take ¼ of the seed and pour it in the jar. Then, use the cheesecloth or whatever you have to cover the jar and secure it.
2. Now run cold water through the seeds in order to rinse them. Do this in the jar with the help of the trainer lid/cheesecloth. After swishing the seeds, drain the water out again through the cheesecloth/strainer lid.
3. Next, soak the seeds in cold water. Add the cold water into the jar (twice as much water as seeds) and let the jar sit for 12-24 hours at room temperature.
4. Drain the seeds. Rinse and drain thoroughly again (same as step 2). From now on, keep the seeds out of direct sunlight. Cover the jar glass, still leaving the lid uncovered so that no light gets in. Now store the jar on its side somewhere where there isn’t direct sunlight and at room temperature. Some examples would include a cupboard or a dark corner in the kitchen.
5. Rinse and drain the seeds thoroughly two to four times daily. It’s better to do this in the morning and in the evening – it will be easier for you to do and remember.
6. Seeds will grow very quickly, so don’t forget to check on them. They will be ready to use anywhere between two and seven days. You will know they are ready when the outer seed hull (the protective shell of the seed) will soften and may come off as well.
7. Now remove the seeds from the jar, rinse and drain again. This is the last time you drain them, do not worry.
8. Store them in a plastic bag or a container for up to two weeks or use them immediately to make a yummy sandwich or salad. There are numerous recipes in the internet to get started with! Good luck!