Sprouts are easy to do at home and a fabulous nutrient-rich addition to salads, sandwiches, and wraps, and are also tasty in smoothies, soups, and stews.
- FIltered water
- Sea Salt (Himalayan or Celtic)
- Cheesecloth or fine mesh cloth
- Mason Jar
- Seeds, Nuts, Grains or Beans of choice
- GET a quart-sized (or larger) mason jar. Remove the solid middle insert of the lid, and cut a piece of cheesecloth or breathable mesh to fit inside.
- FILL one-third of the jar with nuts, seeds, grains, or beans, and fill the rest of the jar with warm, filtered water and about 1 tsp sea salt.
- Screw the lid on with cheesecloth or breathable mesh screen in place.
- SOAK For soaking times, see table.
- DRAIN/RINSE Remove the mesh insert of the lid, and replace with metal insert. Pour the soaking water out of the jar, fill with fresh water, replace lid, and rinse well by shaking jar. Replace the metal insert with the mesh lid again, and drain.
- INVERT the jar and lay at an angle so that air can circulate, and the water can drain off. Allow to sit in the light.
- REPEAT this process, rinsing every few hours, or at least twice daily.
- WAIT In 1 to 4 days, the sprouts will be ready. Sprouts vary from 1/8-inch to 2-inches long. When ready, rinse sprouts well, drain, and store in a jar (with the solid part of the lid replaced) in the fridge.
ENJOY within 2 to 3 days. Sprouts are a fabulous nutrient-rich addition to raw salads, sandwiches, and wraps, and are also tasty in smoothies, soups, and stews.
- Category: Salads