Sprouts - are full of nutrition. They have been grown by many civilizations for over 5000 years. Research shows that sprouts are loaded with antioxidants, and are full of protein, chlorophyll, vitamins, minerals and amino acids. Sprouts contain enzymes which digests themselves.
Sprouting Instructions
- Yields approximately 2 cups of sprouts.
Add 2 tablespoons of seeds to a mason jar with strainer lid. Rinse thoroughly with 60-70 degree water. First day, fill half way with water overnight to soak. Set out of direct sunlight and at room temperature, 70 degrees is optimal. The kitchen counter is fine. Rinse and drain twice a day. At the end of day 5 or the start of day 6 your sprouts will be ready to eat. Refrigerate your sprouts 8-12 hours after the final rinse and drain.
Day 1
Day 2
Day 4
Day 5
Alfalfa - the most famous sprout in the U.S. It has a mild flavor, an abundant amount of nutrition, and easy to grow.
Nutritional Information – Vitamins A, B, C, E, and K. Also calcium, iron, magnesium, phosphorus, potassium, zinc, carotene, chlorophyll, amino acids.
Protein – 35%
Seed to sprout: 5-6 days
Yield: 7:1
Seed shelf life at 70 degrees: 3-4 years
Sprout shelf life: 2-6 weeks
