I attended a very informative sprouting class sponsored by The Ceres Community Project a couple of weekends ago. The instructor brought along some sprouts to share with us. Have you every tasted sunflower sprouts? This was my first time and oh my, they were so delicious! Sunflower seeds are transferred to a tray with dirt after they have sprouted I will have to experiment with that later.
Here are the steps I followed for the Alfalfa-Broccoli Seeds:
- Used 2 tablespoons of an Alfalfa-Broccoli seed mixture; rinsed and drained really well
- Covered the seeds with water for the soak in a mason jar with a screen lid
- Soaked for 6 hours – Kathy recommended 2-4 hours and the seed packet recommended 1-7 hours; the soaking process releases enzymes and the digestive inhibitors and tells the seeds to “grow”
- Drained really well and then tilted the mason jar with the screen end down in a bowl; Kathy recommended using a 5-gallon paint strainer to keep off any fruit flies that might be attracted to the seeds
- Then rinsed 2 times a day: drained the jar, refilled with cool water, swirled, drained again and inverted the jar again; try to keep the sprouts out of direct light as this can cook the sprouts
- The process above is followed for 3-6 days
- Kathy suggested moving the sprouts from the mason jar to a small salad spinner when the jar is about 3/4 way full. This helps with the draining and then the sprouts can be stored in the fridge.
- This was Day 4 (Wednesday) and we started eating them already! After a final rinse and dry, we stored them in the refrigerator as it became pretty warm in the kitchen.
It was a very successful adventure and another move towards really good, clean, healthy food made in our own home! One of my new friends mentioned the Sprout People and their reasonably-priced Sprouter. We received ours yesterday with some special sprout mixes and have started on our second batch of sprouts: French Garden Mix (Clover, Arugula, Cress, Radish, Fenugreek and Dill).