Long Live the Sprout

Not only is sprouting a very cheap way to bulk up meals it is also super nutritious. If you add sprouts to your day you will notice a difference not only on your pocket but also in your energy levels and general well being. Sprouts can either be seeds, grains, pulses or beans or nuts, (for simplicity I will refer to all sproutable items as seeds in this article). Sprouts can be eaten raw in salads, blended with other ingredients to make dips and pates, juiced or even dehydrated to make snacks.
What exactly is a sprout?
Sprouts are seeds that are grown specifically to be eaten as young baby shoots or as small tender-leaved plants. Once shed from the mother plant seeds remain dormant until they come into contact with water. Every seed carries genetic information and nutrients to allow the growth of a new plant, this information is preserved until it comes into contact with the essential elements needed to start sprouting. These elements usually start with soaking the seed in water for a period of time to release the enzyme inhibitors so germination can then take place.
Why are sprouts super nutritious?
Sprouts are packed with vitamins, minerals, proteins, antioxidants and phytonutrients which are dormant until the seed germinates. When a seed is woken up its vitamin content increases and the protein, carbohydrates and fats it contains become easier to digest. All pulses are very similar in nutritional content, they are rich in protein containing more than most other plant foods. They are also a good source of carbohydrates and fibre, low in fat and they are an important source of B vitamins. More importantly enzymes are released making it a real living food, enzymes are what give sprouts a vital living energy which eases germination and supplies nutrients to keep the body young and healthy. Unlike common green vegetables, which decrease their nutrient value from the day of their harvest, sprouts keep it up to the day of consumption. When sprouts are at the peak of their growth, their nutrient energy is also at its peak. Not only are sprouts easier to digest, but they also help regenerate body cells, boost digestion and food absorption, and enhance both blood coagulation and different liver functions.
How to sprout
Among the essential elements for germination, water is probably the most important in the sprouting process, it works like a light switch, the very moment water touches the seeds a series of complex chemical reactions that bring seeds back to life begins.
Temperature is the second important element. In warmer countries sprouts tend to grow much quicker as I discovered when I moved to Greece.
The third element is oxygen. Seeds have to breath in order for the chemical reactions to take place and lead to germination.
The fourth and final essential element is light. It allows photosynthesis to occur and gives sprouts a high content of chlorophyll.

Sprouts can be easily, organically and cheaply grown at home.
All you need are the following:
· A clean jar
· Seeds/beans/pulses etc
· A square of muslin cloth or a pop sock or old tight.
· Rubber band
Place the seeds you want to sprout in the jar, depending on what you want to sprout you will on average end up with 3 times as much mass as you started with. Therefore fill only up to a fifth of the jar with seeds. Then fill the jar halfway with water, ensuring that all seeds are thoroughly covered. Place the square of muslin or tights on top of the jar and secure with the rubber band. Leave the sprouts to soak overnight or for at least 6 hours. The following morning tip the jar upside down and drain the water through the muslin cloth (without removing it from the jar) and rinse the seeds.
Rinse and drain the sprouts twice a day for 2-3 days until the shoots begin to appear. Once the shoots are at least as long as the seed/bean the sprouts are ready to eat, with the exception of very tiny seeds such as alfalfa where the shoot will more than exceed the length of the original seed. The sprouts must then be stored in an airtight container in the fridge and eaten within 5 days.
Remember, sprouts need moisture, warmth and indirect sunlight to grow well.

*Important additional notes
All beans and pulses can be sprouted and eaten except red kidney beans which are poisonous when eaten raw/sprouted.
Sprouts not rinsed regularly will turn sour.
Sprouts left germinating too long will develop leaves and become baby greens.
Sprouts left standing in water will rot.
Sprouts not moistened regularly will dry out.
Sprouted well, each cup of dry beans / pulses will yield nearly 3 cups of sprouts.
Always use edible beans / pulses. Never use seeds intended for planting as they are treated with toxins.
Happy Sprouting