Sprouting

Sprouting literally means to bring a seed to life. The process of sprouting makes the seed more easily digestible and more nutritious. There are three ways you can sprout:

This method is best for broccoli sprouts, alfalfa sprouts, radish, beans or legumes. Simply add 4 tbsp of your chosen seeds to a 1l jar with 1 cup of water. Leave the seeds to soak for at least 6 hours or overnight, then rinse them in a sieve. Place the seeds back into the jar with a piece of kitchen paper covering the top of the jar, sealed with an elastic band. Find an ambient place for your sprouting seeds, such as a shelf out of direct sunlight. Repeat the rinsing process morning and evening, and within a day or two you will see the sprouts start to grow. For alfalfa and radish, they will be ready when the top blooms into a colourful shoot. For legumes, the tail of the sprout should not exceed the length of the bean, which will take 3–5 days.