Sprouting is an awesome and lost art in the kitchen. Anyone can do it and anyone can benefit from it! You don't need dirt, you don't need light but you do need persistence. Sprouting is capturing the growing power of the plant in a little tiny form. When the growing power is captured, it also explodes the nutrients, amino acids and minerals. Glutenous sprouts have a notably diminished carbohydrate, protein and gluten content then the unsprouted seed. It's all just marvelous and I'm loving it! Take a look at how to sprout in your kitchen...
Sprouting Wheat
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1- DAY 1 - For larger grains like wheat, Soak in pure water for 10-12 hours.
Water needs to be 3 times the volume as grain because the grain will pulp up |
2-DAY 2- Spread seeds in Sproutmaster container.Use about 1 Tbls for each side. 12 hours later
rinse and drain. Cover.
3- DAY 3 - Rinse and drain. Cover. 12 Hours later rinse and drain.
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4- DAY 4 - 12 hours later, rinse and drain again.
You can already see the sprouting process begin and this means that the nutritional
content is already multiplying along with the amino acids and minerals. If you want to use it in your breads, pancakes or whatever, it's ready to go or 12 hours later rinse and drain. |
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5- Day 5- Rinse and drain. Sprouting is obvious and if you taste it, the sprout is super sweet.
You can use it for smoothies, salads or whatever you can think of.
Sprouting Alfalfa
I think alfalfa is my favorite sprout because it is so easy to grow. It's very forgiving and if you miss a rinsing, it won't rot. Just get back on the schedule. The sprouts are very fine, which is great for sandwiches, salads and smoothies. |
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1- DAY 1 - For small grains like alfalfa soak for only 8 - 10 hours.
2- DAY 2 - Spread in 5 x 7 Sproutmaster with only 2 tsp on each side.
12 hours later rinse and drain. |
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3- DAY 3 - Sprouts are coming but not quite ready. 12 hours later rinse and drain.
4- Day 4 - Rinse and drain morning and night
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5- DAY 5 - Beautiful! As you can see, the brown seed is still attached to the sprout.
When the leftover seed can be rinsed off and the top green leaf has 2 heads,
it is perfectly ready with all the nutrients magnifying significantly.
You can either rinse and drain for another day of growing or stick it in the fridge to preserve it for a few days. |
Sprouting seed mix of beans & wheat
I'm new to this mix so I can vouch for anything but here are the pics.
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1 - DAY 1- Again, soak for 12 hours with water reaching twice volume of seeds.
2- DAY 2- Place in 5 x 7 try very thinly. 12 hours later rinse and drain. |
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3 - DAY 3 - Rinse and drain. 12 Hours later, rinse and drain. Notice the cute little tails coming.
They are ready for consumption or you can keep growing.
Growing wheatgrass is a great way to have a powerful, chlorophyl empowering plant right in your kitchen. It's not as simple as sprouting and I don't do it very often, but if I'm sick or need a real boost, I love being able to juice this powerful plant.
Growing Wheatgrass |
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1- DAY 1- Soak wheat berries for 12 - 24 hours (same as prepping wheat sprouts)
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2 - DAY 2 - I use the plastic container from the Costco chicken Rotisserie. First, I clip the
corners with an x shape to create drainage into the black lid. Next, I fill the clear container with 1/2" dirt from my garden. This equals about 1 cup of dirt.
3- Soak Dirt |
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4- Rinse about 1 cup soaked berries
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5 - Spread on top of moistened dirt.
I didn't do this but create a bowl shape so water drains into middle.
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Spread soaked wheat berries all over dirt
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6 - Cover with inkless paper towel.
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| 7 - Soak and drain over paper towel |
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| 8 - Drain extra water and place in drain dish |
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9 - Place in dark pantry. Water and drain every 12 hours until grass is about 1 inch long
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10 - DAY 3 - Sprouts coming. I've noticed some moldy, white stuff in the dirt,
but we're not eating down at the base of the plant, we're just eating the grass. |
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| 11- Water and drain. |
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12 - DAY 5- Now that grass is grown to 1 inch, place in the sun and
continue watering and draining until thick and about 1 1/2" tall |
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