DAY 1 — 8:00 Pm
1) Place two tablespoons of seeds or 1/2 cup of legumes/grains in a
sprouting jar with three times as much water as seeds. Soak overnight.
For many small seeds, five hours of soaking is sufficient.
Simple enough…. now we wait…
Also pictured: Bilberry Juice.
This juice is slightly tart, I would say it has a taste close to
cranberry or pomegranate. I drink a few ounces every morning. According
to The Prescription for Nutritional Healing by Phyllis A. Balch, CNC –
Bilberry “Keeps blood vessels flexible, allowing increased blood flow.”
I’m in my 20’s and that even sounds good to me.
DAY 2 — 8:30 Pm
2) Drain the water from the jar. Rinse seeds in fresh, lukewarm
water and drain again. For well drained seeds/sprouts, lay jar at an
angle in a warm (70°F), dark place.
Well day two was almost as time consuming as day one…. I wish I would have done this long ago – It is so easy!
DAY 3 — 8:00 Pm
3) Rinse and drain seeds twice a day. In hot and dry weather, you
may need to rinse the seeds three times a day. In very humid weather,
the seeds should be kept in a dry place. Turn jar over gently.
Overturning the jar rapidly will cause shifting in the sprouting
seeds. This can break the tender shoots and kill the sprout. This
breakage causes the sprout to spoil. Sprouts should be ready to eat in
3-5 days, depending on the seed used. Put in sunlight during the last
day to add chlorophyll.
This morning there was not a lot of change, however tonight is a different story…. Take a look,
you can see the seeds are starting to show life The new sprouts look
like white rice.
DAY 4 — 7:00 Pm
WOW!As they say, a picture is worth a million words.One
or two more days and I will be cooking dinner. I can’t
wait! If your not sold on the ease of sprouting, than how about the
benefits. Take a peek at some good mind candy below…
Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, and phytochemicals,
as these are necessary for a germinating plant to grow. These nutrients
are essential for human health. To clarify, the nutritional changes
upon germination & sprouting have been summarized below. Chavan and
Kadam (1989) concluded that – “The desirable nutritional changes that
occur during sprouting are mainly due to the breakdown of complex
compounds into a more simple form, transformation into essential
constituents and breakdown of nutritionally undesirable constituents.”
“The metabolic activity of resting seeds increases as soon as they
are hydrated during soaking. Complex biochemical changes occur during
hydration and subsequent sprouting. The reserve chemical constituents,
such as protein, starch and lipids, are broken down by enzymes into
simple compounds that are used to make new compounds.”
“Sprouting grains causes increased activities of hydrolytic enzymes,
improvements in the contents of total proteins, fat, certain essential
amino acids, total sugars, B-group vitamins, and a decrease in dry
matter, starch and anti-nutrients. The increased contents of protein,
fat, fibre and total ash are only apparent and attributable to the
disappearance of starch. However, improvements in amino acid
composition, B-group vitamins, sugars, protein and starch
digestibilities, and decrease in phytates and protease inhibitors are
the metabolic effects of the sprouting process.”
Increases in Protein Quality Chavan and Kadam (1989)
stated – “Very complex qualitative changes are reported to occur
during soaking and sprouting of seeds. The conversion of storage
proteins of cereal grains into albumins and globulins during sprouting
may improve the quality of cereal proteins. Many studies have shown an
increase in the content of the amino acid Lysine with sprouting.”
“An increase in proteolytic activity during sprouting is desirable
for nutritional improvement of cereals because it leads to hydrolysis of
prolamins and the liberated amino acids such as glutamic and proline
are converted to limiting amino acids such as lysine.”
DAY 5 — 9:00 Pm
You can see the
first leafs of the seeds. The cotyledon is a significant part of the
embryo within the seed of a plant. Upon germination, the cotyledon may
become the embryonic first leaves of a seedling.
I am moving the jar to a window that will get
lots of light, by dinner time tomorrow we will be good to go!
the seeds to get lots of sunlight so they produce some chlorophyll. Chlorophyll is a green pigment found in almost all plants, algae,
and cyanobacteria. Good dietary sources of chlorophyll include dark
green leafy vegetables, algae (including spirulina and chlorella), wheat
grass, and barley grass. Supplements of chlorophyll as powder,
capsules, tablets, and drinks are also available at health food stores.
Little known fact: Chlorophyll can help with bad breath (halitosis).
DAY 6 — 8:45 Am
Good Morning world! Green, green, greener… With only a few hours
of light this morning, we can already see lots of green from the sprouts
producing more Chlorophyll. I can’t wait to see them after a full day
Now the big question is what’s for dinner? I am thinking stir-fry… Time will tell.
DAY 6 — 7:30 Pm
Our jurney has come to a end. I have separated the seeds that did not
sprout and set the goodness aside for cooking. I hope my experience has
sparked your interest in sprouting and bettering your life one step at a
time. It was a easy process start to finish. Best of all (besides low
cost) it is fun when you come home and see the changes only a few hours
have made. Until next time…
“If you close your eyes and forget everything, the world is perfect.”