I was fortunate to attend a free sprouting workshop last week at the World Beat Center sponsored by Sky Mountain Institute. If you’re in the San Diego area, you definitely want to get on their mailing list, as they offer a free monthly workshop related to sustainable living. And, they’re really nice people.
|Here is Alden planting sprouts in soil. They can also be done easily in jars inside.|
I had made sprouts years before, but got out of the habit of it. Plus my favorite sprouts had been wheat berries, which are not gluten-free. So this was a nice reintroduction, and allowed everyone to taste many varieties of sprouts as well as learn the easy technique. You’ll find a sprouting chart here. Basically you just soak the seeds or beans for the time noted, rinse, then let them sit in the jar, getting air and being able to drain. Some sprouts are as quick as two days to make. You rinse them twice a day or so. The chart gives you all the information you need. To do them inside, you just need a large, clean jar, a piece of vinyl screening or cheesecloth, and a rubber band.
- Sprouts are a great source of protein, micronutrients, and anti-oxidants.
- Anyone dealing with a chronic illness should consider adding sprouts to their diet.
- Broccoli sprouts are an incredible cancer-fighter.
- Sprouts can be used in a variety of ways, cooked or raw.
I have never cared for the taste of alfalfa sprouts, which are the most common you’ll find at restaurants. So it’s worth it to try sprouting some different beans or seeds, in small amounts, to see what you like. Tomorrow’s post will feature the mung bean sprouts I made at the workshop. Yum!
Many thanks to Ann and Alden Hough for providing a terrific workshop and an amazing array of food for us to try!