Posted by: Rachael | February 20, 2010


The Chinese have known the nutritional benefits of sprouting seeds for thousands of years. They provide the highest amount of vitamins, minerals, proteins and enzymes of any food per unit of calorie. In fcat, they have a greater concentration of vitamins and minerals, proteins, enzymes, phytochemicals, anti-oxidants, nitrosamines, trace minerals, bioflavinoids and chemo-protectants such as sulphoraphane and isoflavone which work against toxins, resist cell mutation and invigorate the body’s immune system than at any other point in the plant’s life. Add to that, the fact that they are easily assmiliated and digested and improve the efficiency of digestion. And they are easy to grow – you can do it at home in your kitchen, and avoid  pesticides and other pollutants. See why we join the Chinese and sprout?

If I’m sprouting small seeds, I put them in a glass jar covered with a muslin square. Bigger seeds (like buckwheat, for example) go straight in a colander. Actually, before they go in the colander, I soak them for a few hours (sometimes overnight), and then drain off the excess water. I sit the colander on a plate to catch the drips – the glass jar gets tipped upside down to drain. Morning and evening the sprouts need to be rinsed. And that’s it. When the tails grow, they are ready to eat. Or you can store them in the fridge for a few days if you need to.

We put sprouts in salads….in sandwiches… the bread itself….we even used to make a crunchy breakfast cereal with buckwheat sprouts when we used to have a dehydrator (grow the sprouts and then dehydrate with olive oil, honey, ground linseed and sesame seed, perhaps a splash of vanilla or pinch of cinnamon, then add dried fruit).
And there’s  breakfast we have not made for a long time (probably due to the fact that we were eating noodle soup or sticky rice with chillies or pastries or soaked oats for breakfast while travelling):

Banana Porridge
2C sprouted buckwheat (or oat groats or wheat, but buckwheat is the mildest flavour)
1T bee pollen
2 large bananas
2 large dates
1/2t vanilla
1/2t nutmeg
1T coconut oil
1/2C water (or until the right consistency is achieved)
   Blend until smooth and serve with milk or yoghurt and fresh fruit


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