Sprouting

I tried sprouting this last week for the first time. Sprouts are so easy to grow and packed full of nutrients. They're also really cheap to do. I sprouted green lentils and alfalfa seeds. I read this great book, "The Sprouting Book" by Ann Wigmore. It gave really simple instructions on how to sprout. I purchased the seeds and lentils at Whole Foods. I put them on my sandwiches and salads. They will keep for up to 2 weeks in the fridge, after sprouting.

Alfalfa Seeds

1 T. alfalfa seeds

1 quart size ball jar

screen or clean pantyhose

rubberband

1. Put the seeds in the jar and cover with filtered water. Soak for 4-6 hours. Cover with a screen or pantyhose and a tightly fitted rubberband.

2. Drain the water and run water over the seeds through the screen. Drain and set upside down at a 45 degree angle on a drying rack.

3. Let drain and put in a dark cupboard.

4. Rinse once in the morning and once in the evening.

5. Seeds will be at desired length of 1"-1 1/2" in 3-5 days.

6. The last day, put in indirect sun.

Lentils

1/3 c. lentils

1 quart size jar

screen or clean pantyhose

rubberband

1. Pick through the lentils for any broken or split ones and discard them.

2. Put them in a jar and fill with filtered water. Soak for 10-12 hours.

3. Drain and follow the same rinsing directions for alfalfa seeds. But do not put in the sun on the last day.

4. Will sprout to 1/4"-3/4" in 3-5 days.