Sprouts

Sprouts are alkalising natural foods that provide large amounts [7] of:

• Vitamins
• Minerals
• Proteins
• Enzymes
• Phytochemicals
• DNA and RNA [8]

Dry seeds, nuts and beans contain enzyme inhibitors which prevent them from germinating. Cooking does not deactivate theses inhibitors and eating them can cause digestive problems [9]. Once they begin to germinate the enzyme inhibitors are deactivated enabling the nutrients to be digested and assimilated more easily.

How to Sprout

I normally sprout alfalfa seeds, mung beans, buckwheat groats and sunflower seeds. You can also sprout chick peas, broccoli and lentils.

Alfalfa sprouts (above) and buckwheat sprouts (below).

1. Soak the seeds (or nuts or beans) in a sprouting jar overnight
2. In the morning drain the water, rinse and drain again.
3. For the next 2-3 days rinse and drain at least twice a day.

What to do with sprouts

You can:

• Add the sprouts to salads
• Juice them with other vegetables. I usually sandwich them between cucumber slices in a juicer to make sure that their juice is extracted efficiently.

I use buckwheat sprouts to make Sprouted Buckwheat Porridge.

References

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