-IBIS-1.5.0-
rx
patient handout (nutrition)
sprouting instructions
nutrition
definition
sprouting instructions
sprouts are great in: salads, sandwiches, omelets, added to bread dough (for every cup of sprouted wheat berries subtract 1/2 cup flour and 1/2 cup water from the recipe)
1. Obtain seeds that have not been chemically treating for planting. Mung beans, lentil, radish, alfalfa, and wheat berries all make excellent sprouts. Soy beans can be sprouted but require special attention, More about that later.
2. Soak 2 tbsp. seeds or 1/3 cup beans in 1 quart warm water overnight.
3. The next morning rinse seeds thoroughly in tepid water and drain. Place them in a quart jar and cover with a double layer of cheesecloth, nylon mesh screen or a damp washcloth. Fasten with a rubber band and store in a dark cupboard.
4. Continue to rinse 2 times a day and make certain excess water is drained off after rinsing so that the sprouts do not mold. You may invert the jar in a small bowl to allow excess water to drain. More rinsings may be required in hot dry weather to prevent sprouts from drying out.
5. Sprouted mung beans, lentils, and soybeans are ready in 3 days, while wheat berries take 2 days and alfalfa and radish seeds take 4-5 days.
6. For soybeans, sort out the non-sprouters as soon as they are evident. Rinse at least 3 times daily and disentangle occasionally. They should not be eaten raw due to a protein digestion-inhibiting enzyme that is destroyed by heat. They should be lightly steamed for 15-20 minutes before eating.
7. When sprouts are ready, place them briefly in cold water. Sprouted alfalfa seeds will shed their cases, which float above the sprouts and can be easily skimmed off, then drain. To allow the sprouts to develop chlorophyll, that is to develop a green color, place in sunlight for 4-8 hours. Store in refrigerator in a covered container.
footnotes