Sprouting seeds good for you

When we really think about what sprouted grains and seeds are, it is not surprising that they have been found to be a 'bundle of goodness'.
Sprouts are seeds and grains that have begun to germinate.
When germination begins, the seed releases a large amount of vitamins, minerals and proteins to feed the growing embryo plant. If we eat these seeds after they have started to germinate, we benefit from their high level of nourishment.
The nutrient content varies depending on the seed being sprouted. However, nutrients commonly found in substantial amounts include vitamin Bs, C and E and calcium. Alfalfa is a particularly good source of calcium and sprouted grains are commonly high in vitamin C.
Seeds and grains are encased with a hard outer shell to protect and preserve them until they are ready to be nurtured to grow into plants. Sprouting breaks down this shell, unlocking their goodness. For a seed to begin germination and sprout, the following factors are required - water, warmth, air and time.
Examples of seeds, grains and legumes that are great sprouted include adzuki beans, blue peas, mung beans, soy beans, chickpeas, brown lentils, buckwheat, alfalfa, mustard seeds, radishes, parsley, quinoa, rye, wheat, barley, sunflower seeds.
To sprout you need a large jar, such as a preserving jar and a sprouting lid or piece of muslin that will cover the end of the jar. Cover the bottom of the jar with the seeds you wish to sprout and half fill the jar with water. Leave to soak for 24 hours. You can place a variety of seeds in the jar, but ensure they are all similar sizes so they germinate at similar rates. Smaller seeds and grains, such as buckwheat, quinoa and alfalfa, only need to be soaked for four hours.
After soaking, give the seeds a few good rinses until the water is clear. Leave the jar upside down on an angle (so the water can drain out) in a warm spot. A hot water cupboard or sunny spot is perfect. Rinse them at least twice a day and always to leave the jar upside down so it continues to drain.
Once they start to sprout, taste them every day. When they are how you prefer them, change the sprouting lid on the jar to a solid cover and store in the fridge. Use them as you like - in sandwiches, salads, stir fry, as a snack.
It is advisable to source organic, edible seeds for sprouting. You do not want to be eating concentrated chemicals. You can purchase seeds suitable for sprouting from most organic and health food shops. Do not use seeds from plant nurseries.
Have fun experimenting with your sprouting and taste preferences. I love chickpeas, mung beans and brown lentils!
¦ To contact Kim: herbaceousnz@gmail.com, or 027 307 3062.