Sprouts Give That Little Extra

Sprouted seeds have always been known as a wonder food because at the time of sprouting, the chemical resources of the seed are linked with the natural power-house controlling all growth learn this.

During the time of germination of a seed, great energy is released and made available for human consumption. Because sprouts offer an efficient, high grade, and cheap nutritional resource, they have been sustained as part of oriental diet for centuries and an integral ingredient in the diet of a Yogi.

Sprouted seeds are an example of the best Sattwic, or vital foods, that we have, but must be grown well and under the most natural conditions as possible if they are to contain the nutrients we anticipate.

Methods of Sprouting Your Own Vitamins

There are many methods used in domestic cultivation of seeds that vary from earth boxes and glass jars to more designer type sprouting trays. Although large seeds like sunflower are best in soil, most require only water and indirect sunshine to encourage their growth. Most seeds can be cajoled into suitable sprouts for eating, but there are others that remain stubborn. In this latter case amateur sprouters become frustrated as seeds go to mould rather than to growth.

There are certainly some facts relating to direct experience in sprouting that are helpful to the beginner, such as gaining initial experience by using alfalfa (lucerne) seeds.

When a tray of healthy green sprouted seeds has grown the desired few inches, if not required immediately for a salad, they can be stored for a short time in the refrigerator, but will still require changing of the water. They will prove to be twice as nutritious and delicious than any sprouts you may buy pre-packed at the supermarket.

Popular seeds used in cultivating sprouts are alfalfa, sunflower, lentils adzuki bean, mung beans, pumpkin, fenugreek, wheat, barley, mustard and cress. Alfalfa was the first to be introduced to western diets. It contains all the known vitamins as well as important enzymes, starches, proteins, iron, calcium, silica, phosphorus, potassium, magnesium and chlorophyll.

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