Sprouting seeds is a way to significantly boost the nutrition in your diet using resources you may already have on hand. It’s a simple process that involves soaking, draining, and rinsing seeds until they germinate.
This can be done with a variety of seeds including broccoli, mung bean, alfalfa, chickpea, barley, sunflower, and lentil.
Using seeds specifically sold for sprouting that haven’t been exposed to radiation increases the likelihood of successful germination. The beauty of sprouting is that it doesn’t require soil or special equipment and can be done anywhere, any time of year.
The sprouting process enhances the seeds’ nutritional content and transforms them into an easily digestible form. Sprouts are filled with vitamins, minerals, proteins, fiber and enzymes. A study found a serving of chia seed sprouts has more calcium than milk, more iron than raw spinach and much more Omega 3 content than salmon.
The process is simple: select a container that allows for water drainage, like a jar with a mesh lid, or use cheesecloth or a fine strainer. Soak seeds for about 12 hours, drain, and rinse them 2-3 times a day, keeping them out of direct sunlight until they sprout. Once sprouted, exposing them to sunlight will create chlorophyll which turns them green and makes them even more nutritious. They can be refrigerated for up to two days.
The fresher the better, so enjoying them right away on salads, sandwiches, soups or simply eating them on their own is best. No matter the weather outside; sprouting is a simple, inexpensive process that can transform your health from the convenience of your own home.
