Growing and Eating Sprouts
Sprouts are very nutritious because they contain all the elements a plant needs for life and growth. The endosperm of seed is the storehouse of carbohydrates, protein and fats.
When the seed germinates, these become predigested amino acids and natural sugars upon which the plant embryo feeds to grow. This life force we eat is filled with energy which is capable of generating cells in the body and supplying us with new vigor and life.
Research shows that sprouts are among the highest in vitamins. They are not only a low cost food but are also tasty and easy to grow.
Almost any seed, grain or legume can be sprouted though some are tastier than others. You may want to try mung beans, alfalfa, wheat, peas, fenugreek, chickpeas, radish, fennel, or celery seed. These are most readily found in natural food stores. You will need to soak small seeds only for 4 hours and beans for 15 hours. You also can mix these seeds. Get a 2 liter wide-mouth jar and a piece of cheesecloth or old nylon stocking to fasten as a cover with a rubber band. Put seed into the jar as follows:
2 Tsps alfalfa, 2 Tsps radish or fenugreek, 1/4 cup lentils, 1/2 cup mung beans. Soak these seeds for 15 hours and drain the water. Afterwards rinse and drain well twice daily for about 3-5 days. If you wish to make larger amounts of sprouts, so you may share with others, place 2 cups of mixed seed into a large porcelain pot, in the bottom of which holes have been drilled for easy rinsing. Simply place underneath the faucet and rinse morning and evening with warm water. Cover with a plate. The seeds grow beautifully and abundantly in a few days.