HOW TO SPROUT
Live food refers to food that has not been heated to the point where the enzymes are destroyed. It is based on germinated seeds, sprouts, raw vegetables and raw fruits. Besides fermented and dehydrated.
When a seed germinates, there is an explosion of life energy, triggering an increase in vitamins, enzymes, carbohydrates, trace elements. Also triggers the production of proteins. They produce large amounts of digestive enzymes that facilitate the digestive process of all foods besides potentiating the vital energy within.
Select the seeds you want to sprout and place them in a large glass jar (mason jars), cover with gauze and secure with rubber band.
You can sprout seeds, beans, grains and nuts. Some of the most popular varieties are alfalfa, broccoli, red clover, radish, mung beans, lentils, garbanzo beans and peas. The seeds will sprout between 3-5 days and then it is ready to eat. Enjoy the process.
1 cup serving of sprouted lentils contains 77 g of follate, a B vitamin, which is crucial to iron production and in making new cells, it contains, Vitamin C, protein and
. Place lentils in a quart jar and cover with 2 cups water.
. Cover the top of the jar with cheesecloth (sometimes I use a clean thin washcloth) and secure with a rubber band.
. Let sit in water overnight (12 hours).
. The next day drain off water.
. Rinse and drain once or twice daily and keep out of sunlight.
. On the third day (some people wait till the 4th) you will have sprouts with about a 1/4-1/2″ tail on them. They are ready!
. Place in glass jar or plastic jar or bag.
. They shouldn’t be too wet. I use the jar that I used to sprout with.
. Keep in fridge.
. Use on salads, as a snack, in stir fries, ground up in spreads. When I’m halfway through the jar I start a new one.