Sprouts: A Simple Superfood Grown at Home

According to Dr. Stone, the founder of Polarity Therapy, sprouting grains, legumes, nuts, and seeds was a way to access their "latent life-elements" and proteins, which are necessary for proper health.

Sprouts are a living, vibrant food that is alkalizing and packed with nutrients. Sprouts contain a greater amount of vitamins, minerals, enzymes, proteins, and anti-oxidants than the beans or seeds themselves do.

When a seed is sprouted, it multiplies its nutrient content in preparation to grow into a full-grown plant. In addition, starches are converted into simpler carbohydrates, proteins are broken down into separate amino acids, fats break down into essential fatty acids, and minerals increase their function by chelating or merging with protein. What this means is that sprouts are like a predigested food. Their nutrient content is greatly increased and they are easily digestible because of their high enzyme content.

Beans that are sprouted before cooking do not produce as much gas, and sprouts that are exposed to sunlight will be higher in chlorophyll, a powerful blood cleanser and blood builder. Sprouts are also low in calories and high in fiber, making them an excellent part of any diet or weight loss plan.

In addition to being extremely nutritious, sprouts are fresh, tasty, and incredibly easy to make at home. They can be added to salads, sandwiches, stir-fries, soups, eaten on their own, or juiced along with other greens. Basically any seed or legume may be sprouted, but here are some of the more popular and tasty types of sprouts:

Seeds: Alfalfa, Clover, Broccoli, Radish, Fenugreek, Sunflower, Pumpkin, Mustard, and Onion seeds

Beans: Mung beans, Lentils, and Chickpeas

Grains: Millet, Wheat, Barley, Brown Rice, Quinoa, Buckwheat, Rye, Corn, and Oats

All you need to begin sprouting at home is a quart-size wide mouth mason with a screened lid, or a ready-made sprouting kit, both of which are usually available at health-food stores. Here is a simple explanation of how to sprout:

1. Put about a tablespoon or two of seeds/beans/grains into your sprouting jar.

2. Fill the jar about half-way with water (preferably filtered water) to cover the seeds/beans/grains.

3. Place the jar in a dark and warm environment (a cupboard works well) for 8 hours or overnight.

4. Using your screened lid, drain the water from the jar. Let the jar sit upside down where it can continue to drain for a few minutes. Then return the drained jar to the cupboard.

5. Rinse and drain the seeds 2-3x a day until the sprouts begin to grow. When they get to the size you want them to be for eating (usually about an inch long for alfalfa sprouts), leave them in a bright spot for a day or two. They will turn green from the chlorophyll.

6. Rinse and drain the finished sprouts one more time, and store in the refrigerator. Then you've got sprouts to eat and you can load your sprouting jar up again for another round. By the time you've eaten the first batch of sprouts you'll have more ready to harvest!