I’m amazed at how easy it is to sprout, once you get over the initial,’ I don’t know anything about it’. I failed at my first 2 attempted, but a friend encouraged me to keep trying, and I’m so glad I did!
Sprouts can contain up to 100 times more enzymes than raw fruits and vegetables, allowing your body to extract more vitamins, minerals, amino acids and essential fats from the foods you eat.
Both the quality of the protein and the fiber content of beans, nuts, seeds and grains improves when sprouted.
The content of vitamins and essential fatty acids also increase dramatically during the sprouting process. Depending on the sprout, the nutrient content can increase as much as 30 times the original value within just a few days of sprouting.
I miss gardening in the winter. It’s an easy way to grow food in a jar, on your counter.
Most people think bean sprouts, but beans are just one type of seed that can be sprouted. I’m selling 5 kinds at the moment, so I’ll show you those.
French Garden Mix- Clover, Arugula, Cress, Radish, Fenugreek, and Dill.
Easy, delicious, and fast. It’s a small sprout mixture great on chips and hummus. I also love it on a wrap in place of lettuce.
Zesty Mix- Clover, Fenugreek, and radish.
Mung Bean- These are the bean sprouts you buy in the store. I like these for Chinese dishes, salads, and stir fry.
Carnival Sprout Mix- Green, Speckled, Marrowfat, Tiny Mottled Bill Jump & Yellow Peas.
Peasant – Green, French blue, Crimson, Black, Eston, Pardina, White, and Red Chief Lentils.
These mixes are all done all in a jar.
Soak for 8-12 hours in water, then rinse every 8-12 hours for 4 days.
My new favorite! I love them in place of lettuce.
Soak in water for 8-12 hours
Rinse and drain well every 8-12 hours 2-3 Days
Plant in shallow dirt. Ready in 8-12 days.