The Joys of Sprouting

Sprouts are so much fun. They give us the chance to bring all the joys of gardening and food preparation into one experience. They are easy to grow and have so many health benefits.

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The specific benefits will depend on the type of seed that’s used but in general all sprouts are rich in micronutrients and fibre, whilst also being low in calories so they’re great to add to salads and on the side of any dish. It’s a good way to get some raw goodness into any meal.

From a more holistic point of view we can understand the power of sprouts by looking at children. Kids have so much energy, they can run around all day and still be wide awake at bed time. This is because they have a lot of life force energy (also known as prana or chi in some eastern traditions). Sprouts and baby greens also have a lot of life force energy and by eating them we take that fresh prana into our systems.

Besides sprouting there are even many benefits to simply soaking our seed of choice. Nuts and seeds and designed by nature the last for months. They lie on the soil throughout the hot summer months and once the first autumn rains arrive they begin to spring to life. This mechanism works due to enzyme inhibitors that are found in the seeds that prevent them from growing when the conditions aren’t quite right. With the first rains these enzyme inhibitors are washed away and the enzymes in the seed are able to do their job and make the plant grow. By watching the patterns of nature we can recreate this mechanism by soaking our seeds and nuts overnight. When we throw away the water the next morning all the enzyme inhibitors are removed and the seed comes to life. At this point its life force energy and nutrient content have increased and it becomes easier to digest since the body no longer has to handle the enzyme inhibitors that we find in unsoaked nuts. The soaked nuts and seeds can be consumed as they are, added to salads and smoothies or even dehydrated once again for those that prefer the crunch.

Almost any grain, seed or nut can be soaked and sprouted, although some are easier to digest and tastier than others. The ones we would recommend to sprout are: mung beans, alfalfa, red clover, broccoli, buckwheat and radish. These are some of the easiest to sprout so you can start experimenting right away. All other nuts and seeds can be soaked before consuming, here are some great ones to start with: walnuts, almonds, pumpkin seeds and sunflower seeds.
 

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Sprouting - here’s how to do it:

Step 1. Soak your seed of choice in good quality water overnight

Step 2. The next morning, drain the water and thoroughly rinse the sprouts with fresh water.

Step 3. Place the moist seeds in a jar with a piece of mesh/cheesecloth around the lid held in place with a rubber band. Keep the jar at a 45° angle so that any remaining water can continue to drain.

Step 4. Rinse the seeds at least twice a day.

Step 5. Once you begin to see small tails to grow on the seeds you can rinse and dry the sprouts and consume.

You can buy boxes of organic sprouts in compostable packaging from our Gzira outlet.