Sprouts are a live food…different than raw in that they are germinated which actually makes available the potential of a raw seed, grain or nut. Once a seed, grain or bean is germinated all the vitamins, mineral, proteins, enzymes and essential fatty acids that were previously dormant activate and multiply. The newly available enzymes aid in digestion and the bodies ability to use nutrients. In addition, many seeds also contain phytic acid which significantly reduces the absorption of calcium, iron, zinc and other minerals into the blood stream. When the seeds are sprouted, such losses drastically decrease.
I am in a sprouting mood. They taste good and make me feel great. I usually have something sprouting but right now I have a whole lot of things sprouting.
The sprouting process is quite easy. Soak raw (if they are not raw they will not sprout) seeds, beans or grains for about 8 hours. Drain and let sit at room temperature, rinsing and draining once a day. I use wooden bamboo steamers lined with parchment paper that I poke drainage holes into. I like this because you can rinse and grow in the same container and they stack neatly if you are sprouting more than one thing at once. Most sprouts take anywhere from 1-3 days. You will know when your sprouts are ready because the sprouted tail will be about 1/4 inch long. Place sprouts in the refrigerator to slow the growing process. Most sprouts will last 3-5 days refrigerated.
Right now I am enjoying red lentil sprouts, barley sprouts and quinoa sprouts. I am mixing them into salads, eating them alone with nut oil and black truffle salt or a good olive oil and a squeeze of lemon.