Sprouts add healthy and delicious variety to any meal. However, often only one or two types are available, if at all, in the store. Sprouts are seeds and beans that have been allowed to germinate and grow a bit. Germination changes the nutrient values of the seed or bean. Vitamins C is produced during the sprouting process. Vitamin Bs, especially B2, B5, and B6, and carotene increases. The starches in the bean turn to sugar and sprouts can have a sweet taste.
SPROUTING CAN BE FUN
Sprouting is interesting and exciting for children to participate in the process. The good news is that sprouts are simple to grow and only take about 2 to 7 days depending on the seed and growing conditions. I have been sprouting for about 40 years now.
SELECTING SEEDS AND BEANS FOR SPROUTING
A health food store or a natural food store are probably the best sources for seeds to use for sprouting. Select raw, organic seeds and beans. Seeds that have been chemically treated for planting should not be used for sprouting because they may contain toxic chemicals.
LET THE SPROUTING BEGIN
Start with a large wide mouth jar. Use a very fine mesh, unbleached, chef grade cheesecloth and a rubber band to cover the opening. Chef-grade cheesecloth can be found in a grocery store or gourmet shop. Clean window screen can be used instead of cheesecloth. If using a canning jar ring, cut the screen 
to fit inside of the ring.
1. Put a tablespoon or so of seeds in the bottom of the jar.
2. Fill with water to cover the seeds plus 2 inches.
3. Let sit overnight.
4. The next morning strain the water through the cheesecloth.
5. Rinse the seeds and then drain the water twice a day.
6. After each rinse, distribute the seeds evenly along the body sides of the jar by shaking.
7. Tilt the bottom of the jar up at a slight angle so the water can continue to drain out of the jar.
8. Locate jar at the edge of the sink or along a shallow tray so that the water has some place to drain.
9. Shade jars from direct sunlight.
Once sprouts are ready, rinse one last time and store in the refrigerator. It is best to store sprouts in a container that allows airflow but does not allow them to dry out.
PREPARING SPROUTS
Sprouts can be eaten hot or cold in salads. For some people, they are not easy to digest raw. This is due to a naturally occurring substance that exists in sprouting seeds. Blanching sprouts for 5-10 seconds renders the substance harmless.
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FIND OUT MORE
Metabolic balance® treats sprouts either as protein (e.g. alfalfa, soybeans, garbanzo also known as chickpeas, lentils, mung, pumpkin, and sunflower) or as vegetables (e.g. radish sprouts). Sprouts have many nutrients that are key to balancing the metabolism and losing weight. I offer a system of using whole foods to achieve better health and weight called metabolic balance®. Metabolic balance® program includes sprouts on many meal plans. Contact me for a 30-minute wellness assessment to learn how you can achieve you health and weight-loss goal, naturally. You can also visit Myra’s Metabolic Balance. Sign up for monthly news & tips.
SOURCE: Laurel’s Kitchen: Handbook for Vegetarian Cookery & Nutrition by Laurel Robertson
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon
Metabolic balance®
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Myra Nissen, CCH
Copyright © 2014 –, Myra Nissen.
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This article was brought to you by Myra Nissen, CCH, RSHom(NA), Board Certified Classical Homeopath. Myra teaches women how to recognize their body’s unique needs and cues and uses Homeopathy to help empower women to take control of their bodies, health and well-being. Find out more, visit her blog www.myranissen.com/blog.