Monday, April 25, 2011

Sprouting Seeds for Live Food

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Sprouting seeds for live food is a wonderful source of vitamins and minerals: they have been described as the most living pure food imaginable”.

They are cheap and easy to grow even if you don’t own so much as a window box, and if you buy them ready sprouted then you can be sure that they are organic, produced without trace of fertilizer or pesticide.

When you sprout beans or seeds, what you produce is an enormously enhanced package of nutrients already present in the original seed. This can include the full range of vitamins and minerals, plus a powerhouse of plant enzymes, which are at their most abundant in the early sprouting stage, truthfully, what, could be easier than sprouting seeds for live food

Plant enzymes are thought to activate the body’s own enzyme systems and boost the ability to metabolize fats and oils.

Source: sprouts and chickpea salad

One researcher found when sprouting seeds for live food vitamin levels of B2 in Oats rose by 1,300% almost as soon as they began sprouting, and by the time green leaves formed, the increase was 2000%.
Also, B6 was up 500% and Folic acid 600%. In one study, only small amounts of vitamin C was found in unsprouted wheat grains, and this increased by 600% while sprouting over the next few days.

Their wealth of 100% super nutrition, free of chemical pollutions, sprouts make an obvious choice for the unwell and cancer patients. Sprouting seeds for live food are used extensively at many clinics practicing the natural approach to cancer, and are valuable for anyone anxious to boost their immune defences and for all conditions needing first class nutrition.

Sprouts are cheap, easily accessible and an unpolluted source of vitamin C, a little protein, trace elements and B group vitamins. They are also a true organic food, since they are grown on your very own windowsill, without chemicals.

Freshly home grown sprouts haven’t been processed stored or packaged, you can grow them any day of the year- whatever the weather, and can harvest them fresh to eat just days later.
They don’t need cooking, cleaning or preparing, just the daily rinse cycle.
Live sprouts are perfect for the sandwich bag, toss them in a salad or eat them as a vegetable. Mung Beans are the classic Chinese bean sprout; children love growing Mustard and cress; you can experiment with all the others.

Caution: When sprouting seeds for live food buy your seed and grains for sprouting from a reliable source which can guarantee them free from Fungicides.

"Which seeds should I sprout when sprouting seeds for live food"?

Sprouting seeds for live food can be produced and grown in a variety of ways. Seeds and beans which can be successfully sprouted are.

Aduki beanMung beansSoya beansAlfalfaSesameFenugreekBarleyWheat grainsChick PeasLentils

Purchase these from a health food shop preferably organic.  You can purchase special kits for sprouting or large jam jars with some type of cloth that allows the water to drain and the sprouts to drain freely.  Secure the cloth with a rubber band to hold in place.

Pick over seeds to remove damaged ones when sprouting seeds for live food then put to soak in tepid water for up to twelve hours.  Then drain and wash the seed 2 to 3 times a day, and stand in a warm place away from direct sunlight.

Most sprouts will be ready in two to six days; they should still be green, young and tender when you harvest them.

Source: Salad Sandwich and Alfalfa Sprouts

More and more supermarkets are now selling sprouted seeds with Mung Beans and Alfalfa being the most popular. If your local supermarket does not supply fresh sprouted seeds write a letter to the manager asking if they could extend their range.

The Sprouting Mung Beans is easy, tasty and Mung Bean sprouts are packed full of vitamins, minerals and protein.

The Mung Bean is used throughout most of Asia, Including India, Thailand, Myanmar, Philippines, Vietnam, Indonesia and Bangladesh to name a few.
Actually Mung Bean is so popular now that it is eaten all around the world and this is due to its great taste and healthy characteristics.

Sprouting the Mung bean at home or purchasing Mung beans already pre-sprouted is a fantastic way to receive the vitamin intake below. One of the main reasons the Mung Bean sprout is becoming so popular is because it is possibly the closest way to consume live fresh food when sprouting seeds for live food.

Living food provides optimum nutrition because the vitamin content hasn’t been lost from sitting on the kitchen shelf.

Go and download this ebook today. Use the link on your left! Source: Sprouted Seeds E-book (Free)

Visit these great websites!

Sprouting Mung Beans

Eco Urban Sustainability Video Newsletter addition Growing Sprouts. Visit today and download the free E-book and view a wide range of videos all about growing sprouts at tome!

The Mung Bean Sprout could possible be the most popular sprouts when sprouting seeds for live food!

The Mung bean is added to wide range recipes and even made into a flower, but sprouting the bean is probably the most common way to consume this nutritious food in the western world.

Many like to add sprouts to salads, sandwiches or even on top of certain meals, and the Mung Bean Sprout is no exception, and truthfully the whole Sprouting Mung Beans process is very simple, and take approximately 3-5 days!

There is a variety of ways to sprout the Mung Bean and this always involves a strainer and water. Did you know that all you need to sprout any seed is water and warmth?
Here is a general guide about growing and harvesting the Mung Bean Sprout
You will need

Sprouting kit or a jar with straining lid, any type of mesh held down with a rubber band will work.2. Mung Bean seeds

Nice warm position away from direct light.Preferably filtered water, but this is not always needed (up to you)Some patience as it takes 3-5 days for the sprouts to start producing.Fill the container or jar with one third of water and place in two large spoonfuls of Mung Bean seedsYou will need to wash and strain the beans well to remove all the dust.Soak the beans overnight, twelve hours and then rinse them really well by removing all the water.

Do this at least 3 times. Once the rinsing is complete turn the container upside down and let the beans sit in the jar. They would have already absorbed enough water overnight to start sprouting. You may also want to place a paper towel underneath to catch any drips.It is also best to turn the jar on an angle so the air can reach through the jar and sprouts; this will stop the beans from becoming sour.

Try to avoid the sprouts bunching up or compacting, this way more air can reach each individual Mung bean You will need to repeat this process twice a day, morning and evening until you feel that the Mung Bean sprouts are ready to eat. You will find by day 5 the sprouts have filled the whole jar and look super yummy!After sprouting Mung Beans store your Mung Bean Sprouts in the fridge for up to a week and start prepare for your next crop.

Who knows you may even want to try Alfalfa sprouts next?

Happy Sprouting


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