SPROUTS

You can sprout almost any seed, legume, or nut. Sprouting increases nutritional value by transforming stored nutrients into bioavailable vitamins, minerals, proteins, and fats that are easily digested and assimilated in the body.


INGREDIENTS:

Sprouting seeds or legumes

Water


TOOLS:

Sprouting jar lid or muslin cloth

Quart sized, wide-mouth Jar

Small deep bowl that your jar can fit in at an angle


Refer to this chart or the guidance on your sprouting seed pack and soak the recommended amount of seeds or beans in water for the recommended timeline (usually 8-20 hours). After the initial soak, drain the water completely, and rinse the seeds/legumes with cold water several times until the water runs clear. Affix the sprouting lid or cheesecloth (with rubber band) to the top of your jar, invert the jar, and rest it in an angle in your bowl so that the sprouts can continue to drain any excess water. After 8-12 hours, rinse and drain your mixture, replacing it upside down in the bowl to drain.


Repeat the rinsing and draining at least twice a day until you see sprouts start to form. You can start to harvest and eat your sprouts at any stage, but most prefer to harvest sprouts that are 1/2 - 2" long. Keep rinsing and draining until you get your desired length.


When you're ready to harvest your sprouts, rinse them one last time and let them drain. Remove the jar lid and dump the sprouts onto a clean, absorbent kitchen towel. Spread them into one layer and let them air dry for 30-60 minutes. To store, line a glass food storage container with a clean tea towel and place sprouts inside. Wrap the sprouts in the towel and seal the container to prevent excess moisture. Store in your fridge and enjoy for up to a week.



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