Crunchy and nutrient sprouts are a great addition to any meal. Anything from sandwichs to salads, sprouts add a delightful crisp that pairs well with just about everything. My only problem with the infant plants is the outrageous prices they sell them for at the grocery stores, not to mention the premium for the organic varieties. However as anyone who has experimented with raw dieting will tell you, sprouts are one of the easiest do-it-yourself projects out there! In one of my favorite raw cook books by Lori Baird, The Complete Book of Raw Food, I learned the secrets to sprouting at home. With a few simple tools and some of your favorite vegetable seeds, youre on your way to eating crunchy, cheap and organic sprouts!
Sprouts are simply activated seeds and sprouting work with almost all types of seeds. There are a variety of methods to sprouting but my personal favorite is the jar method. In order to sprout your seeds all you need is a glass jar (I used Mason jars but any glass container works) and a fine mesh screen (cheesecloth, nylon screen, pantyhose all work great!). You can find seeds at places such as Whole Foods and most spice stores. After soaking your seeds (see chart), simply place your desired sprout seeds in a clean jar and affix screen atop with lid band or a rubber band. Rinse seeds twice daily with water (making sure they are contstantly damp) and store at a 45 degree angle to allow draining. In a few days you'll see germination right before your eyes! Once your sprouts have matured, refridgerate in an airtight container for up to 2 weeks.