Sprouting for Health

Sprouting seeds, cereals grains, beans and nuts can be an ecological and healthful method of eating. The main sprouts I have used have been alfalfa, aduki, buckwheat, millet, broccoli, chickpeas (garbanzos) and lentils of all types. They are pretty easy to germinate (soak 12 hours, and rinse 3 times a day for 3- 4 days). I use Kilner jars and muslin cloth to facilitate the rinsing. Sprouts are a great source of proteins, live enzymes and micronutrients and add the considerable benefit of raw, live food to a diet. They can be seasoned using Japanese style sushi condiments, added to salads, soups, or to smoothies. They also reduce the cooking requirement in the diet and save on energy, cultivation costs, and are easy to store dry and transport. Watching the minute changes involved in germination has rekindled my interest in being able to develop a self sufficient habit in terms of plant propagation, and I am interested in growing some varieties mentioned above in the garden and using them in sprouting recipes.