Sprouts are perfect for salads and are good on top of soups or as a sandwich alternative to lettuce. They are also good all by themselves or in tacos or atop casseroles.
Choosing which seed to sprout is no biggie. Begin experimenting with some to see what is your favorite, use what you already have in your pantry, or buy a "sprouting seed mix" from your health food store for texture, flavor, and color variety.
The sprouts pictured in the corner above are sprouted from the same mung beans I bought for the kitcheree in the previous post. So if you made kitcheree and have a bunch of mung beans hanging around your house now here's an idea of what to do with them.
The only thing you need besides your seed(s) of choice is a large glass jar (mason jars will work) with a mesh screen top or cheese cloth on top. "Sprouting Jars" which are glass jars that already include a mesh screen are also available at many health food stores.
STEPS FOR SPROUTING SEEDS:
- Measure your seeds. You can use anywhere from about 2tbsp to about 3/4 cup of seeds. It might take you a while to figure out how quickly you can eat what you sprout while keeping it fresh. For myself, I can eat about 2-3 tbsp of sprouted beans/seeds in a little less than a week (ideal freshness window).
- Drop the seeds inside your jar, cover them with water and shake the jar around to rinse them off. Dump all the water out.
- Place the lid on top and put them inside a dark, cool cabinet.
- Now everyday twice a day, once in the morning and once in the evening, rinse your seeds in the same fashion as you did in step #2. That's it! Soon you will see that they will begin to sprout little tail like growths. This could take as short as 48 hours or as long as 4 days. It depends on what you are sprouting.
- Once all of the seeds have grown a tail rinse them well and then set your bounty on a window sill so that they can receive sunlight and produce chlorophyll.
- Eat em up yum!