Sprouted Foods−Defined

As you may know, all plants start as a sprout. Sprouts are nutritionally dense superfoods bursting with live enzymes, which are formed through the simple, natural process of germination.

The sprouting process activates the life force of dormant seeds, beans, lentils, peas, and nuts, nutritionally maximizing the protein, vitamins, minerals and phytochemicals they contain.

In traditional cultures around the world, people have been soaking and drying nuts, seeds, and grains for thousands of years to make them more digestible and increase their bioavailability − the degree to which nutrients are available for absorption and utilization in the body.

No matter where you live, you can easily grow nourishing, protein-rich food within a few days. The sprouting method is easy. You simply soak a cup or more of lentils, chickpeas, or whatever you want to sprout in pure water overnight. They will greatly expand in size as they soak.

Then, using a colander or sprouting jar with mesh lid, rinse them well twice daily. That’s it. Left along on the counter, they will sprout within a few days. Once you see a nice sprouted “tail” on them, you sprouts are ready to enjoy.