Basic instructions for sprouting healthy addition to salads, sandwich toppings, or a stand alone snack.
Put 3 tablespoons of seed into your sprouting jar. Add 2-3 times as much cool (60°-70°) water. Mix seeds up to assure even water contact for all. Let stand in water 6-12 hours.
Drain off soak water. Rinse thoroughly in cool water. Drain thoroughly! (this is important)
Set sprouting jar anywhere out of direct sunlight and at room temperature (70° is optimal) between rinses. Ensure sufficient air circulation is provided.
Rinse with cool water and drain thoroughly every 12 hours for 3-7 days. Always drain thoroughly. Refrigerate after growing if you don’t eat them all straightaway.
Food borne illness is a possibility when consuming raw products. Sprouts will smell fresh not musty. Keep them cool.
Here’s an interesting article concerning health benefits.
Day 1 – 3 tablespoons of sprouting seeds in a quart jar with screen top or use cheesecloth and a rubber band. These are broccoli, alfalfa, radish, and clover seeds. I’ve chose Food To Live brand, but there are others.Day 1 – pour in some cool water, swish it around to stir up the seeds, then allow to stand in water for 6-12 hours. Pour out the water. Add more and swirl around then drain thoroughly.Day 3 – Be sure to add cool water, swirl it around to rinse seeds and drain thoroughly EVERY DAY TWICE A DAY!I start another batch every 3 days or so because i like a continuous supply to eat if i want them. This batch is using 2 tablespoons rather than 3 tablespoons in this quart jar which should allow more room to grow longer and green up more. This also helps eliminate those extra crunchy seeds by allowing the it to sprout longer.This first batch had filled the jar in 6 days.
Great for toppings on sloppy joes, sandwiches, and most everything! — well, maybe not ice cream.Or as a stand alone salad. Here i sliced olives and our home raised eggs. Squirt a bit of dressing you like on top or none at all.
