Wednesday, January 30, 2013

Sprouting edible seeds: how to make the easiest organic winter snack

As part of my New Year's Resolution to eat better, I decided to try sprouting seeds for a healthy snack.
After reading about it for years, I finally sprouted seeds for eating. During the winter months, it’s a perfect way to add something nutritious, green, and fresh to your diet. It was easy. No, really, I mean it… so EASY. Grab a jar, some seeds, and water, and let me teach you how!

Why in the world would anyone want to sprout their own seeds?

Nutrients! Lots of great nutrients: antioxidants, protein, chlorophyll, vitamins, minerals, enzymes, and amino acids, just to name a few. Also, when seeds are soaked and sprouted, the phytic acid is neutralized. This helps the seeds retain their natural plant enzymes and makes them much more digestible. It also encourages growth of good bacteria to help keep the colon clean.

Sprouting seeds retains the nutrients that would otherwise be destroyed by cooking, creating a super food that is high in protective antioxidants. And, the lower glycemic index is much friendlier to your blood sugar.

How to Sprout Seeds: It’s easy as 1-2-3!

Step 1: Choose which seeds you will use for sprouting. There are so many to choose from: wheat berries, mung beans, radish, alfalfa, lentil, and broccoli, just to name a few. I purchase my seeds in bulk from a wonderful local business: Simple Traditions Bulk Food and Mercantile.

Step 2: Fill a jar 1/3 full of seeds. Cover seeds with water and let soak overnight.
In the morning, drain seeds through a fine sieve. If you are like me and don’t have a fine sieve or are completely unaware of what in the world a sieve is, you can use a piece of CLEAN nylon stocking or a nylon footie. The elastic holds it nicely in place on the jar.

If you don't have a sieve, a nylon stocking works just as well for draining seeds.

Step 3: Place the jar of drained seeds in a warm, dark place. The best temperature to sprout most seeds is between 70 and 75 degrees. Place jar on a saucer or plate underneath to catch any drips. Rinse the seeds twice a day in the morning and evening, making sure to drain off all excess water.

Rinse seeds twice a day and drain the excess water.

Step 4: On the third or fourth day when sprouts appear, you can move the jar into the sunlight to encourage the formation of green sprouts. Continue to rinse the sprouts and drain them at least twice a day. Remove the finished sprouts from the jar and rinse away hulls and drain in a colander. Store in the refrigerator and eat within 3-4 days.

Sprouting: a healthy, easy, and delicious way to grow something besides mold spores in your kitchen!

– Shawn Neal


  1. You are absolutely precious my friend. Love who you are and what you stand for. Go girl!
    Leigh Ann

  2. Great article! I think I'd like to try this.

  3. Wonderful tutorial! I'm gonna try it!


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