Sprouts
The seed has everything in it to become a full grown plant. It contains the condensed germinating energy, the pattern of life itself. Tremendous forces, that even scientists do not fully understand, lie sleeping, almost inert, until they are awakened by warmth (the fire principle) and moisture (the water element). Then the seed’s potential bursts from its shell and life begin. Seeds contain a hidden life principle as well as a moderate amount of vitamins, enzymes and minerals. But in the process of sprouting, these moderate amount of vitamins, enzymes, and minerals increases tremendously, by the special germinating process, which opens up Nature’s hidden values of the secret caves of living energies in all seeds. Basically electromagnetic light waves are attracted from the cosmic elements which bring with them the other elements needed for growth.
Sprouts
They are called “complete foods” because they contain all essential dietary nutrients, along with the enzymes to help assimilate them. Eating this enzyme rich food induces a heightened enzyme activity in our metabolism which is highly stimulating to our bloodstream and digestive system. The life force in sprouts is an energy which is capable of regenerating the cells of our body, slowing the aging process, and supplying us with new vigor and life.
Their proteins are called “complete proteins” because in correct combinations they contain all the essential amino acids. Sprouts are live foods because they are living plants. Getting the latent life-elements plus the protein in the food, included in the live sprouts and tender greens, is very important for health. And for children that are under nourished or always hungry and pale, use some of the sprouted grains or seeds with honey over it, or a little oil with garlic and honey.
Types of Sprouts
Some of the common seeds and grains used for sprouting purposes are: Alfalfa, Fenugreek, Wheatgrass, Barley, Mung Beans, Beans, Green Peas, Lentils, Chick peas, Millet, Wheat, Oats, Barley, Rye, Buckwheat, Corn, and Sunflower seeds. Alfalfa and Fenugreek are the most important because of their eliminative quality, high mineral content and ease in handling. Alfalfa is known as “King of Sprouts” and Fenugreek is soothing, healing, and at the same time dissolve the gummy substance from the mucous membranes and intestinal lining, and enable the system to absorb the nutrients from food. They (Alfalfa and Fenugreek) are excellent for all kind of diseases and especially very helpful for ill persons.
Instructions for Growing Sprouts
The technique for growing sprouts at home is simple. There is no cultivation, no spraying or weeding, and the sprouts are ready for eating in a few days. Some seeds sprout on soil (like wheat-grass), but most sprout in jars or bowls.
Jar Method
- Soak the seeds (from 2 tablespoon to 1 cupful) depending upon the family and the type of seed and container available. e.g 2 tablespoon of Alfalfa seeds in quart jar.
- Next day pour off water. Drink it, or make soup with it, but do not throw it away as it is rich in water soluble nutrients and enzymes which are good for digestion.
- Allow the jar to drain upside down, or at an angle in the sink for a few minutes to remove the excess water. If jar’s cap does not have holes in it, use a cheesecloth (double or triple folded) on top of the jar.
- Rinse 3 times a day during hot weather; otherwise once a day in cool weather. This is important so that no mold is present.
- Jars could be placed in sunlight but fully covered as sprouting need: warmth, moisture, darkness, and to be kept clean by rinsing.
- Within 3-8 days fine sprouts will be ready for use or storage refrigerated for up to a week, or even longer, in an airtight container. A glass container is better than a plastic one.
Tray Method with Soil (for Wheat Grass)
- Soak the seeds first – overnight – 12 hours, and then sow them.
- Spread he seeds thickly on the soil. Use good soil or 50/50 soil and compost in small tray or flower pots. Four to six inches of good earth is sufficient.
- Cover the 8 layers of wet newspaper and a sheet of black plastic. Place in a warm place for 3 days (not direct sunlight), or until sprouts start to push the layer cover.
- Remove the cover and place in indirect sunlight. Sprinkle with water as needed.
- Keep the earth moist; one can harvest the greens in 7 days. It can be cut 3 times and then replanted.
- Cut with scissors when husks start falling off or when grass is 4 to 7 inches tall.
- They can be chewed like gum and the benefit absorbed, and the residue, if there is any, can be split out.
Precautions
- Never sprout the seeds of the nightshade family which includes potato, tomato and petunia as they produce poisonous greens.
- Never sprout seeds, beans, grains, etc. that have been chemically treated (like seeds for planting). Sprout only those that have been explicitly certified as edible.
- Always use Glass Jars for sprouting.
- It is best not to cook the sprouts, as we loose the enzymes of life and vitamins. But sprouts can be added to any cooked vegetables or other food when served.
- It is best if done in warm and dark space. Seeds should neither be dry nor there be standing water in seeds.
- Follow these 6 rules:
- Rinse Often.
- Keep them moist, not wet.
- Keep them at room temperature.
- Give them plenty of room to breathe.
- Don’t put too many in any one container.
- Keep them covered – no light.
Further Reading:
- Sprouts: The Miracle Food: The Complete Guide to Sprouting By Steve Meyerowitz
- The Sprout Book: Tap into the Power of the Planet's Most Nutritious Food By Doug Evans