Sprouting, Part 2

Soaking times and amounts for sprouting with a quart jar:

• Alfalfa: Soak 2 Tbs for 4 to 8 hours
• Clover: Soak 2 Tbs for 4 to 8 hours
• Broccoli: Soak 2 Tbs for 8 to 12 hours
  
• Whole lentils: Soak 1 cup for 8 to 12 hours, then eat
• Fenugreek: Soak 1/4 cup for 4 to 8 hours
• Radish: Soak 3 Tbs for 4 to 8 hours
• Raw hulled sunflower seeds: Soak 1 cup for 6 to 8 hours, then eat
• Chia: Soak 1 cup for 6 to 8 hours, then eat
• Sesame: Soak 1 cup for 6 to 8 hours, then eat
• Wheat: Soak 1 cup for 8 to 12 hours
• Rye: Soak 1 cup for 8 to 12 hours

Many seeds and nuts may be soaked and then eaten without sprouting. One of my favorites is sunflower seed milk, made by blending soaked and rinsed raw sunflower seeds with water to the consistency of milk. Honey or maple syrup may be added for a sweetened drink. Using the same method of blending the seeds, but only adding a little water, gives you a base for dips and spreads that you can add fresh veggies and herbs to.

For the more adventurous, you can fill trays with soil and grow sunflower greens and buckwheat "lettuce". Any shallow container with drainage will work, as will regular plant pots. Use raw sunflower seeds in the shell and unhulled buckwheat, soaking 1 cup of seeds per tray for 8 to 12 hours. Spread the seeds evenly over the soil and cover with a little extra soil. Water it well, cover with newspaper or a plastic bag, and put it in a spot that stays at room temp and is dark. Be sure to give them a daily watering, but don't keep it soggy. After a couple of days, you can take the covering off and let them have some sunlight. Let them grow until 4 to 6 inches in length. When it's time to harvest some for lunch, simply cut the sprouts near soil level, rinse, and enjoy! If you cut more than you can eat, the sprouts will stay fresh in the refrigerator just like any greens.

Kids really dig having these sprouts around, and you can make tiny trays out of whatever small containers you have, giving them their own sprout garden. Engaging them in the process of soaking, rinsing, growing and eating sprouts will give them a real sense of cooperation and being in rhythm with nature.

See Sprouting, Part 3

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