How to sprout seeds
Eating sprouts and sprouted seeds is very popular now. No wonder! This is the most rich for enzymes food in the world. Sprouts improve general well-being; strengthen nervous, blood and hormone systems, heart, respiratory apparatus and digestive organs. Eating sprouts contributes to rejuvenation, weight reduction and metabolism. They are good for teeth, hair and nails. Eating 50-70 grams of sprouts a day is enough to take necessary dose of vitamins and minerals and be healthy.
What to sprout? Any vegetable or herb seed along with legumes and nuts can be sprouted and eaten. The most common are wheat, rye, barley, oats, mung bean, lentil, peas, buckwheat, holy thistle, sunflower seeds, flax, soya beans, sesame and other.
Sprouts can be eaten separately or added to some other dish, such as salad, soup, porridge or yoghurt. It is better that you eat them, chewing thoroughly, in the first half of the day.
Sprouts are ready to eat at any point after a sprout tail appears.
There are several methods to sprout seeds. Sprouting in the sprouting kits is the most easy-to-use.
If you do not have it, you can grow sprouts by other methods. We are going to describe one of them. It is desirable that you do not sprout many seeds at a time, because sprouts should be stored up to 5 days. Keep them in the glass or plastic container with a lit (not closely sealed) in the fridge. In the fridge the process of sprouting will be going on, and useful properties of the seeds will be increasing.
To grow sprouts you will need:
Step 1. Examine the seeds and junk all bad and defective ones.
Step 2. Seeds and beads can be subject to contamination which can result in bacterial growth. That is why it is desirable that you disinfect them. Just soak seeds in manganese solution for 3-4 minutes.
Step 3. Rinse seeds several times with cool water. Remove the seeds which have come to the surface. They will not be able to sprout.
Step 4. Soak seeds. Place the seeds in some big bowl and fill about 2 centimeters above the seeds with cool water. Soak 5-12 hours. The time depends on the kind and size of the seeds, and also on the temperature. For example, mung beans need about 5 hours of soaking; wheat, rye, barley – up to 12 hours; smaller seeds such as sesame, millet – about 5-6 hours.
Step 5. Drain seeds, rinse with cool water and drain again.
Step 6. Spread the seeds in one layer on some dish or tray.
Step 7. Cover the seeds with clean cloth of natural fibers. It may be cheesecloth folded in several layers. Rinse the cloth with little water. You may use a sprayer or do this by tablespoon slowly pouring water on the cloth. The seeds should not be floating in water.
Step 8. Leave the seeds in some dark place for sprouting. It may take 1-2 days. During this time you should rinse and drain seeds twice a day. Then put the seeds again on the tray, cover with the cloth and rinse it with cool water.
Step 9. When sprouts are ready take off the cloth. Rinse one final time, put into container and place in the fridge. Rinse sprouts once a day while storing and one final time before eating.
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