Benefits of Sprouting

by Cherrie Sorenson
(Utah)

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Learn some of the many benefits of sprouting, get some great tips, ways to sprout, and also a delicious recipe for Sprout Bread.


Many people are not aware of the many benefits of sprouting, for some it is like a foreign language. Do not let it scare you, it really is very simple and delicious.

There is a wide variety of sprouting seeds, the most commonly used and preferred are alfalfa, mung beans, lentils, hard red wheat, rye, hard white wheat, peas, soft white wheat, adzuki beans, spelt, fenugreek seeds, soy beans and white beans.

When you eat the sprouts you have grown, you are probably eating the most chemical-free, most nutritious and best tasting food you could put in your mouth. The sprouting process increases the vitamin. mineral and nutritional value tremendously, they also provide excellent nutrition for young and old.

Sprouts are very versatile, they can be eaten raw, put on a sandwich, added to soups, nut loaves, bread, etc., they can also be dried. Place them on a cookie sheet in a 200 degree oven to dry. Once dried they can easily be turned into powder, great for adding an extra nutritional boost to drinks, baking goods, baby food, desserts, etc.

WAYS TO SPROUT:

If you have a sprouting container use that, it works great. If not using a wide mouth jar is a great alternative.


1. Cover the bottle with a stocking, netting, etc. and hold it down using an elastic band. You want to use something that can breath.
   
2. Once your elastic is in place, add water to the jar and shake gently,
   
3. Pour the water out.
   
4. Lay the jar on its side in a dark place repeating the process each day until sprouting begins.
   

Sprouting isn't just for salads or sandwiches anymore!


Cherrie Sorenson
Grandmas Modern Inflation Fighters

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