Adding sprouts to your diet is an easy way to gain energy, vitality and better health, and green sprouts are essential chlorophyll and nutrient packed superfoods. As well, since sprouts can easily and inexpensively be grown on your kitchen counter, they can be eaten fresh all year round. Sprouts are great in salads, sandwiches, wraps, sushi, soups, or just as a snack by themselves. The Chinese have been eating bean sprouts for ages and swear by their ability to heal many digestive disorders.

Sprouts are the young germinated seedlings of almost any edible grass, grain, bean, nut, seed or vegetable, and every seedling is considered a sprout as long as it only has two leaves. Nuts are usually used after the soaking process and are not allowed to sprout leaves. Sprouts are the most concentrated form of living foods, and when you eat a sprout, you are eating the life force energy that is needed to create a full grown healthy plant.

Sprouting is the process of soaking then rinsing seeds in filtered water, then keeping the seeds moist and aerated until they germinate, at which point the growing, living seedling​ is eaten. When you soak a seed it will soften as it absorbs the water and the seed will double in size.

When the seed is then rinsed and kept moist but not completely immersed in water (the seed needs moisture, but also need to breathe), it will commence the sprouting process sprouts 1and the seeds’ natural enzymes are released, inhibitors are removed, and the nutrient content of the germinating seed increases.

The germination process effectively pre-digests the seed, such that complex carbohydrates and proteins contained within the seed are converted into more easily digestible forms.

What results is a highly nutrient dense superfood with high levels of protein, vitamins, minerals, trace minerals, fiber and plant enzymes in their most digestible form.

Even the necessary nutrient vitamin B12, which is difficult to find in plant sources, is found in sprouts. While nuts and seeds are nutritious in their raw form, their enzymes lie dormant and they are resistant to digestion. This means that when you eat them, the body will have to rely more on its own enzymes to break the  food down so that it can be absorbed.

This makes absorption of nutrients harder and increases the  likelihood of food allergies arising. Sprouting on the other hand increases nutrient absorption and decreases the risk of food allergies.

Sprouting can be lots of fun. All you need is a glass jar, cheesecloth or a hemp bag, seeds or beans, filtered water and sunlight.  Hemp bags allow you to take your sprouts wherever you go more easily than a glass jar does (and they don’t break or put you at risk of cuts). The Essenes, an ancient religious sect of mystics from the Middle East were famous for making sprouted bread or Essene bread (bread made with sprouted grains).

Green-Peas-sproutAnn Wigmore, the mother of raw food, used wheatgrass juice for its healing properties in her clinic, and she successfully treated seriously ill patients that other doctors had given up on.

Wheatgrass is the young grass from the sprouted wheat berry (make sure your seed has not been hybridized).

Wheatgrass is high in minerals, protein, enzymes and vitamins A, B-complex, C, E and K. It is a vital accompaniment to rebuilding the immune system, and in its juice form the nutrients are rapidly absorbed, enabling your body to cleanse and rebuild ​without requiring excessive energy for digestion

Some of the most common sprouts are alfalfa, wheatgrass, barleygrass, mung bean, chickpea, green peas, radish, lentil, sunflower, fenugreek, buckwheat, quinoa, corn, oats, and lima bean, although many more sprouting options are available. I would love to hear what sprouts you enjoy!

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