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Sprouts have many health benefits: they are full of nutrients, antioxidants, vitamins such as Vit. D, A, zinc, biotin and iron, fibre which aids digestion, and omega-3 fatty acids. The process of sprouting enhances the nutrient value of grains, legumes and beans. They are easier to digest when sprouted, allowing our body to utilise the nutrients easily. While they are full of nutrients, they are low in calories so you can eat a lot of them without worrying about the calorie intake.
To buy them from the supermarket is relatively expensive and they have to be used within a couple of days. I usually end up throwing most of them out because they deteriorate too quickly. By growing my own, I can have sprouts at various stages of growth so that I have a steady supply. They are very easy to grow – you don’t need a garden for these! They can grow on your kitchen bench in a jar and only take about 3 days to grow.
- Clean glass jar. You can use any jar for this but a medium sized jar is best
- A sprouting lid which has wire mesh to allow air to circulate, and water to drain off the sprouts. Sprouting lids may be purchased online separately, or you can buy a starter kit of jar, lid and rack (to aid drainage) from Amazon
- Sprouting seeds e.g. alfalfa, red clover, mung beans, chia seeds, broccoli, wheat, radish, soybean, mustard, lentil, sunflower seeds and pea shoots. Anywhere that supplies seeds should have them, and they will say sprouting seeds on the packet. Health food stores usually supply them too, and you can buy them in bulk online. It’s best to buy special sprouting seeds because they are free of bacteria and are packaged in a controlled environment. Using lentils or other seeds from the grocery store is not as safe because they are meant to be cooked, meaning that they may not be free of the bacteria that causes salmonella or e. coli gastroenteritis.
- I use a tea strainer to strain the water off as some of the seeds are very small. The rinsing and draining process is important as you don’t want them to sit in stagnant water.
- Place 1 or 2 tablespoons of seeds in the jar. Cover with warm water and leave overnight – 8 to 12 hours
- Drain water off (I use the tea strainer to drain it through). Rinse a couple of times until the water runs clear. Do this morning and night. Leave them pointing downwards so that the water drains well.
- After a few days the sprouts will be ready to eat. Put them into an air-tight container in the fridge and eat within a few days.
You start a new batch of sprouts every couple of days to ensure a continuous supply.
Enjoy them in salad, sandwiches, wraps or stir fries.