Monday, July 16, 2012


Sprouts are so versitile... they can be added to sandwiches and salads for extra protein and a little zip.

There is a long list of beans or seeds that can be sprouted: adzuki bean, alfalfa, fenugreek, mung bean, pea, chick pea, soybean, wheat, corn, rice, quinoa, amaranth, sesame, sun flower, broccoli, radish, watercress, mustard, arugula, clover, lentil... Look in the bulk section at your local organic food store. In Calgary, try Community Foods - they even sell pre-packaged mixes specifically for sprouting.


1/2 cup of dried beans or 2 tablespoon of dried seeds
Glass Jar
Cheesecloth or mesh


Rinse the beans thoroughly to remove any dirt. Place the beans or seeds into the jar and cover with about 1 cup of water. Place the cheesecloth or mesh over the mouth of the jar and secure with the jar ring, rubber band or string.

Allow to soak in a dark location at room temperature for 8 to 12 hours for beans and 2 to 4 hours for seeds.

Drain the water from the jar. Rinse the beans or seeds with fresh water, completely drain the water. Recover the jar and prop upside down inside a small bowl. Return to the dark location.

Continue to rinse the beans at least twice a day for 3 to 5 days, until they have reached the desired size. They can be exposed to indirect sunlight for the last day if greener sprouts are desired.

Rinse the spouts thoroughly and remove from the jar.

Eat immediately or store in the fridge.



  1. I love sprouts - especially added to sandwiches.


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