Sprouts are super healthy and rich in dietary fibre and protein! They are the healthiest form of greens to consume also because they do not need any fertilizer or pesticides to keep bugs away. They are totally organic and Ital.
Sprouts are essential to every raw-vegan or Ital livity to provide a wide variety of vitamins and minerals such as: vitamins C, A, and K, manganese, riboflavin, copper, protein, thiamin, niacin, vitamin B6, pantothenic acid, iron, magnesium, phosphorus, and potassium.
Sprouts can be bought at the grocery but it is better to make your own at home because they have a short shelf-life and easily contract bacteria because they are moist. Using these super simple steps below you can make your own sprouts with any type of seeds/peas or beans.
You will need:
1/4 cup Green mung beans, sunflower seeds or Lentils
1 large mason jar
1 square of white light cotton fabric
1 rubber band or elastic band
Method:
Day 1
1. Measure out the mung beans or lentils and wash them thoroughly.
2. Place them in the mason jar and fill with clean water. You can use a glass bowl if you wish.
3. Allow the jar to sit overnight as the seeds swell and germinate. 12 hours soaking time.
So start Day 1 at 7 pm and then at 7 am move on to next step, for example.
Or you can also start at 7 am and then move onto next step at 7 pm.
Place them back in the jar and using the small strainer, turn upside and drain off excess water. Cover with the cotton/cheese cloth fabric and secure with elastic. I take a knife and punch small holes in the fabric as well.
2. Place them in the mason jar and fill with clean water. You can use a glass bowl if you wish.
3. Allow the jar to sit overnight as the seeds swell and germinate. 12 hours soaking time.
So start Day 1 at 7 pm and then at 7 am move on to next step, for example.
Or you can also start at 7 am and then move onto next step at 7 pm.
Day 2
4. In the morning, pour off the water using a strainer and rinse the beans/lentils. Shake off the excess water.Place them back in the jar and using the small strainer, turn upside and drain off excess water. Cover with the cotton/cheese cloth fabric and secure with elastic. I take a knife and punch small holes in the fabric as well.
5. Set somewhere, where there is not much sunlight. A dark and cool place. A pantry may work, or on a shelf where the sun does not hit to strong. I just put mine on the kitchen counter away from the window.
6. Twelve hours later at night – again use the 7—7 time, remove the cover, fill with water and rinse the mung/lentil seeds again with strainer. Drain excess water again and place back in jar and cover with cloth. Place back in cool dark area.
Day 3
7. In the morning rinse and drain the seeds again, they should have long tails by now.
At this time I throw my seeds onto a plate and I remove the bad seeds or sprouts and all the outer seed skins that have come loose. That will help keep them fresh and not smell as these loose parts will start to break down.
If you wish to have more leaves then place sprouts back in the jar and cover til twelve hours later again. Set jar in the same spot.
8. Perform the night time rinse and drain, then recover with cloth. Place back in cool dark area.
At this stage you can also choose to store the sprouts for use. They should be just starting to show leaves. See below for storage tips.
10. Evening rinse and drain, replace covered jar to its location.
Day 5
11. Rinse and pat dry your sprouts, you can choose to eat them on this day or give them one more day of sprouting especially to get the green leaves.
12. Eat or store your sprouts!
To store I dab again with paper towel and use the large mason jar padded with paper towel. You can also use bpa free plastic. I place the lid on and put in the fridge.
It is best to consume within 3 days, so you can start a new batch of seeds as soon as the first is complete. Be sure to remove any condensation that occurs in your container from refrigeration to extend shelf-life of sprouts.
Happy sprouting!
6. Twelve hours later at night – again use the 7—7 time, remove the cover, fill with water and rinse the mung/lentil seeds again with strainer. Drain excess water again and place back in jar and cover with cloth. Place back in cool dark area.
7. In the morning rinse and drain the seeds again, they should have long tails by now.
At this time I throw my seeds onto a plate and I remove the bad seeds or sprouts and all the outer seed skins that have come loose. That will help keep them fresh and not smell as these loose parts will start to break down.
If you wish to have more leaves then place sprouts back in the jar and cover til twelve hours later again. Set jar in the same spot.
8. Perform the night time rinse and drain, then recover with cloth. Place back in cool dark area.
At this stage you can also choose to store the sprouts for use. They should be just starting to show leaves. See below for storage tips.
Day 4
9. Morning rinse and drain, further remove any bad bits. Cover jar and set back in cool dark spot.10. Evening rinse and drain, replace covered jar to its location.
Day 5
11. Rinse and pat dry your sprouts, you can choose to eat them on this day or give them one more day of sprouting especially to get the green leaves.
12. Eat or store your sprouts!
To store I dab again with paper towel and use the large mason jar padded with paper towel. You can also use bpa free plastic. I place the lid on and put in the fridge.
Happy sprouting!
Ila
No comments:
Post a Comment