Sprouters

The foundation of the living foods concept is the seed. When air, water, and a suitable temperature are provided, a miracle begins. The seed germinates, begins to sprout, and an incredible flow of energy is released. Natural chemical changes occur. Enzymes are produced to convert the concentrated nutrients into those needed by the growing plant.

When dormant seeds are sprouted and then eaten, that powerhouse of activity can be placed into your diet!. Why not? Home-grown sprouts are remarkably inexpensive and very easy to grow. Seeds, beans & peas can be stored for years (some alfalfa seeds survived for millennia in Egyptian tombs and still sprouted)! We like to use sprouts in place of lettuce on sandwiches.  Try my favorite: a peanut butter, honey, banana, and sprout sandwich!  Sprouts can be added to salads, stir fried veggies, wraps, smoothies, fresh juices, soups, sauces, etc.

Cooking time can be lessened & nutritional content increased by sprouting buckwheat, rice, corn or wheat (12 to 24 hours should be enough time)!

When ready, keep sprouts refrigerated & rinse daily.