Sprouts are living food

 

 

Sprouted grains are much more digestible and nutritious.

  • Sprouts are 'living food’. The point of sprouting is to have the plant begin its growth. This activates the seed enzymes, converting starch to sugar, making the grain much more digestible and nutritious.
  • Sprouts are extremely nutritious because they are eaten at the plant's peak point with high concentrations of phyto-chemicals.
  • Sprouts provide fresh food in winter months. They can be grown indoors year round but are especially important for winter because they are a fresh live plant you can grow in your house.
  • Sprouts require very little space, they can be grown on a tray, in jars, bags, or soil.
  • There are many recipes in which sprouts can be used from soups to salads to breads/spreads.

 

Sprouting Table

             Sprouting in a Jar                            Sprouted Spelt

USES FOR VARIOUS SPROUTS

Spelt - breads
Rye - breads and grass
Lentils - salads or as a steamed veggies
Peas - in stir fries, salads, or just steamed
Khorasan - wheat grass and breads
Soft wheat - cookies, crackers and snacks
Hard wheat - breads and snacks
Buckwheat - salads and juices
Wheat grass - Juices