The Superfoods Guide

Sprouting is a simple and amazing adventure. I first started sprouting mung beans and alfalfa seeds about thirty years ago. At that time it wasn’t a common thing to see in our western world. It was a little more difficult back then to find like-minded people in this health-nut craze.

Sprouts Can Grow Anywhere

The simplicity of growing sprouts makes them perfect food for any kitchen in any home, climate, city or country. They rival meat in nutritional value, no soil or sunshine is required, they areinexpensive and they grow in 3 to 5 days.

People who are really into growing their own fresh produce find this to be a great solution for the cold or snowy winter months. Since sprouts grow right in your own kitchen, the weather or season doesn’t matter.

Loaded with Protein and Vitamins

Sprouted soybeans, take on some additional and wonderful properties. They do loose a little bit of their protein, more so if you grow them long like shown in the picture. You’ll retain more of the protein if you shorten the growth time.

What surprised and amazed the researchers is the increase in both Vitamin C and Vitamin A that takes place during the sprouting. There is about a 600% increase in the Vitamin C. The Vitamin A increase averages 300%. There is no loss in the B-complex vitamins with the sprouting so these beans turn into a power house of goodness.

The Simple Sprouting Directions:

Wash 1/4 cup soybeans in cold water. Change the water a few times during the wash. Soak the beans in cool water 4 to 12 hours. Overnight should do it. Drain, rinse well and put the beans in a clean mason jar.

Cover the jar opening with cheesecloth held with a rubber band. Or you can get plastic lids with tiny holes in them. Health food stores generally have these. Sprouting kits are a common thing now.

Place the jar on its side somewhere away from any direct or indirect light. I have a brown glass jar that I use to keep the light out. For the next 4 or 5 days, you need to rinse the beans well and drain them well at least twice a day. I’ve found that soybeans sprout better with more rinses, so I generally rinse them 4 or 5 times a day.

Usually during the second day you’ll see the hulls breaking away and falling off. They will float up during the rinsing so that you can remove them from the jar. You can start eating the sprouts anytime after the hull are gone. It’s up to you how long you want them to grow.

Keep the sprouts in the refrigerator and use them within a day or two. They are great for salads and stir-fry or even a snack with a little salt sprinkled on them. Enjoy!