Sprouting your own seeds is really easy to do and it is a great way of getting really fresh and vibrant plant energy all year round. It is so cheap to do and takes no time at all. What’s not to love!
You can use all kinds of seed to sprout and they don’t have to be the fancy expensive ones that you get in the health food shops in small packets. I tend to use organic lentils and mung beans a lot, just the ordinary ones that you guy for cooking. The main thing is to store them in a cool, dry dark place until you are ready to sprout them.
The first step is to rinse the seeds thoroughly. I usually put them in a bowl and cover with a lot of water and change the rinse/soak water about 4 times. Some people also soak the seeds for a few hours, but you don’t need to. The main thing here is that the water ends the dormant phase of the seed and switches on the sprouting phase.
I use a 3 layer sprouting tray which I find works really well because they drain really well which is important to success. They also provide a lot of air circulation which prevents them going moldy. The air also allows them to breathe.
The other thing I like about these trays is that you can shove them in the dishwasher and give them a good hot sterilizing clean. That is really important so that you don’t end up with unwanted bacteria
All you have to do is spread a couple of tablespoons full of seeds on each tray and then rinse and drain twice a day. I usually do it more frequently in summer to keep them fresh.
It really doesn’t take long, here are some after just 3 days of rinsing and draining, they are now ready to eat.
And this is after 4 days, I have started eating them, but I’ll leave the rest to sprout even a little bit more.
Once they have sprouted and you are ready to eat them, remove them from the sprouter and either eat them straight away or put them in the fridge for a few days. If you do this, make sure you have rinsed them and dried them thoroughly first to stop them going soggy and moldy.
Sprouts are amazingly full of prana because the sprouting process increases nutrient levels providing more protein, folate, magnesium, phosphorus, manganese and vitamins C and K than dormant seeds. It is thought that they are easier to digest as well. Some Ayurvedic practitioners do not recommend them if you have a lot of vata in your constitution though, so you just need to try it for yourself and see how you get on. I do have vata going on, but I find that the sprouts make me feel alive and I find them grounding too.
They also contain a lot of antioxidants, more fiber and some studies show that they help control blood sugar levels.
I love them, and I love knowing that I’m getting vibrant, fresh live food all year round. And they look so pretty!