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If you haven’t thought about growing your own sprouts at home, hopefully today’s blog post will change your mind. Extremely cost effective and simple to do, once you start you’ll wonder why you ever bought sprouts from a grocery store.

 

Why Sprout?

Sprouts are nutritional powerhouses. High in digestive enzymes, protein, fibre and vitamins, sprouts are a delicious food that are versatile and delicious.  We eat them on sandwiches, salads and in smoothies. They are even good on their own just as a snack. And just as a note, we add them to our son’s smoothies and he doesn’t even notice!

 

Growing them yourself is cost effective and environmentally friendly. Very little of the food we eat here in Ontario is actually grown here which means most of what we eat was brought here by trucks over large distances. And although I purchased my seeds from Saskatchewan, that was only one trip to bring me my seeds. And now I have enough to sprout for years to come.

 

If you’re looking for more reasons to sprout, this guy has 10!

 

What You’ll Need

 

Sprouting is not only simple, it’s extremely cost effective and requires minimal equipment.

  • Mason jar (or any 1 litre jar that has been thoroughly cleaned)
  • Sprouting Seeds
  • Mesh or sprouting screen
  • Elastic band or ring portion of a mason jar lid
  • Bowl

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Where to Get Your Seeds?

I highly recommend Mumm’s Sprouting Ltd. Based out of Canada they sell a large variety of sprouting seeds and equipment. They have individual seeds and variety packs and sell seeds that range from beginner to more intermediate in skill/experience level.

 

How to Sprout

Soaking

  • Measure out your seeds/beans
    • If you purchased seeds from Mumm’s or somewhere similar they will most likely have instructions on the packaging
  • General rule of thumb is 1-2 tbsp for a litre sized Mason jar
    • 2 tbsp works but the seeds will be quite cramped when they are done
  • Fill your jar about half way with water and let sit for the appropriate amount of time

 

Small seeds: 3-8 hours

Larger seeds or legumes: 8-16 hours

Grains: 10-16 hours

 

For more specific times check out the nifty charts at the bottom of my post.

 

  • I usually soak my seeds overnight and start the rinsing process the next morning
  • Place your mesh or sprouting screen over the top of the jar
  • If you are using mesh like I do you will need an elastic band to secure it
  • The mesh I use is actually a dollarstore screen door! Works perfectly.

 

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Watch part one of my video blog series on sprouting here.

 

Rinsing

  • When the seeds are done soaking your seeds, drain the water and rinse them thoroughly
  • After each rinse (2-3 times daily is recommended) place the jar upside down in a bowl, tilted at a 45 degree angle
    • The goal is to keep them damp but not soaking in water

 

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  • Continue the rinsing process until the seeds are ready to eat
    • This time will depend on the type of seeds you’ve choosen to germinate (see charts at the bottom of this post)

 

Side Note:

  • Radish and broccoli seeds sprout a very intricate sprout system that looks like fine white hairs. This is completely normal and no, it’s not mold!

 

Storage

  • Once they are ready to eat place a lid on your jar and store in the fridge
  • Sprouts should be consumed within 2-3 days

 

Optional

I’ve never done this before but when researching for this blog I discovered something really interesting. Apparently if you place your full germinated sprouts in sunlight for a few days before consuming you will get the added benefit of chlorophyll in your nutrient profile. Neat!

 

Sprouting Charts

SPROUTING+CHART

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