Sprouted seeds are packed with nutrition and enzymes. They’re super easy to make and they keep in the refrigerator for up to a week. You can even freeze them if you aren’t able to use them up in a week.
While they are simple to make, you do need to be around during the day to rinse the seeds/sprouts 4-5 times a day for 1-3 days, depending on the seed. So this is a task to do on days when you are around home more.
They make a great addition to salads as well as to smoothies and other foods that can have added fillers, such as hamburgers, meatballs, burritos, tacos, a lasagna, a simple soup, eggs, etc. They are nice to have on hand to add to whatever you are cooking up that week.
You will need to have a breathable cover for the top of the jar you are using (I usually use a quart-size Ball jar). You can purchase special sprouting lids that are either metal or plastic at natural foods stores or order online. If you do not have a sprouting lid, you can simply cover the jar with a layer of cheese cloth and use a rubber band or a Ball jar ring to hold the cheesecloth in place.
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