Thursday, November 15, 2012


     Soaking and sprouting are great ways to optimize the nutrient intake of nuts, seeds, legumes and grains. Soaking causes enzyme inhibitors to be released from the food and is the first step to take before sprouting. Sprouting increases enzyme activity which allows for more nutrients to be available. 


- 1 Quart glass or jar - I got my glass bottle for $3 from "Fresh" (vegan restaurant)
- cheese cloth 
- elastic band

- 1/2 cup lentils
- 2 cups water

1. Rinse lentils with fresh water. 
2. Put 1/2 cup lentils in glass bottle and cover with 2 cups of water. Place cheese cloth on top of jar and hold in place with elastic band. 
3. Put jar in cupboard (keep out of light) for 12 hours. After 12 hours drain the water, rinse the lentils and put them back in the cupboard. Place the jar upside down on a 45degree angle so that all of the water is drained.
4. Twice a day, rinse and drain the lentils and keep in cupboard at a 45degree angle
5. After 2 days you will have your sprouted lentils  
6. Storage - Store sprouts in glass container in the fridge. After two days rinse them to keep them fresh

***NOTE*** If you want your sprouts to be longer, continue step four until the sprouts are the length you would like. 

1/2 Cup of lentils 
makes approximately 2 cups of sprouts
  Soak lentils for 12hrs
 Day 3 

***NOTE*** Seeds, nuts, legumes and grains have different time frames for soaking and sprouting.

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