Fresh Sprouts

I have a sprouter because I like to eat sprouts regularly as a protein source. A sprouter is an unnecessary purchase, however, you can sprout seeds from a large tightly-sealed jar on your kitchen window shelf/ledge provided you pierce a few tiny holes in the lid.

You can pretty much sprout any seed you fancy, my favourites include buckwheat, mung bean, alfalfa, broccoli and coriander (which is like a micro-herb when sprinkled on food). Seeds are very cheap to buy and keep for a very long time, so give it a try. Within a matter of days, you’ll have fresh food from dried, a great vegan protein source. The sprouted seeds, like the non-dairy milk, last for up to or around one week. Of course, as always, the ready-made option is available, mung beans sprouts available in abundance in Chinese supermarkets, and plenty of organic options available from Fields China.

How To Sprout

  1. Select your seeds or legumes to sprout. Use my Sprouting free resource to make your decision if necessary.
  2. Place wet kitchen paper towels on the base of the sprouter or the tightly-sealed jar.
  3. Sprinkle your chosen seeds or legumes sparsely.
  4. Leave on your kitchen window sill or in a place in your home where sunlight enters daily.
  5. About twice a day, double-check that the kitchen paper towel is damp and dampen accordingly.
  6. Wait until add seeds or legumes have sprouted and enjoy immediately as salad or soup garnishes.

By Dr. Gabriella F. Buttarazzi (Uma Shakti Devi)

Teacher, Teacher Trainer, Writer and Educational Researcher

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