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					Sprouts




The main benefit from sprouts is the amount of live enzymes that can assist digestion and other
body functions. It is a great idea to have a handful of sprouts with each meal to assist your
digestion and improve the nutrient content of the meal.

Enzymes are the key ingredients which make all the body processes work. An enzyme is a trigger to
millions of body reactions which occur every second. Without adequate enzyme activity the body
becomes sluggish and prone to disease.

Sprouts are also said to have a lot of life force as they are the potential to grow into a whole mature
plant. By consuming sprouts you can benefit from this natural life force. After all life force is the
substance that allows us to live. Take advantage of it.

Supermarket foods are often quite old by the time they reach the table which reduces the vitality
and nutrient levels. All the while, they are losing vital enzymes and vitamins. Even fresh spinach
loses 80% of its vitamin C with 2 days of home storage. Many of the supermarket fruits and
vegetables have been picked green, stored and artificially ripened as needed which severely reduces
nutrient content. Sprouts are a great way to have a live food every time you eat.

Sprouting is best done with moong beans, lentils, alfalfa, horseradish, mustard, chickpeas, snow
peas, and grains however any seed you can think of can be used as a sprout. About 70 edible
varieties exist, so experiment and find your own favourites. Grains such as wheat and barley are
sprouted to be used for juicing as the grass is difficult to eat. Juicing both these grains give an
excellent source of chlorophyll and nutrients.

       Include a small handful of sprouts with most meals to enhance the nutritional value, improve
       digestion and increase life-force of the food.


Guide to Sprouting
   o Rinsing: Water is the key ingredient in sprouts. Use it liberally.
   o Draining: It is essential that sprouts be drained thoroughly after rinsing. Sitting in a puddle
       is the most common cause of crop failure.




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   o   Air Circulation: If your sprouts can’t breathe while growing - they can die. Don’t put them
       in a closed cabinet.
   o   Cleanliness: Your seed should be clean and your sprouting device should be sterile. Wash
       your sprouter well between crops with dilute bleach (1 Tbs. of bleach per pint of water is
       plenty).
   o   Storage: Properly stored, fresh sprouts will keep for up to 6 weeks in your refrigerator but
       fresher is better. Never refrigerate wet sprouts.
   o   Water: If possible use magnetised water to improve crop quality, growing time and
       minimise fungal and mould problems.
   o   Eat More Sprouts! Grow More Often! Get Healthier!

Seed Soaking
Dry seeds are dormant. Soaking a seed ends it's dormancy and begins a new life.
In nature this seed will make a plant which can, in turn make seeds, which can in turn make more
plants, which can make More Seeds. We eat all this potential. Its no wonder sprouts are SO
nutritious!

Add water:
Different seeds soak up different amounts of water. Mix 2-3 parts water to 1 part seed.
The seeds are going to absorb a lot of water while soaking. All that matters is that we provide
enough of it. As a rule 2-3 TIMES AS MUCH water (as seeds) is enough, but you can not use too
much - the seeds will only absorb what they can regardless of what they have access too. But don't
short them or they won't sprout well.
You can not use too much water, but you can soak for too long. Read the seed information pages
for the seeds you are sprouting.

Mix your seeds up:
With small seeds in particular, it is important to mix up your seeds to assure even water contact.
We use our hands or a nice wooden spoon or something - to stir the seeds around.
Seeds like Alfalfa, Clover and Broccoli can be covered with water but still fail to soak any up. If you
Prep your Seeds before soaking you will likely not suffer this problem since your seeds will already
be thoroughly wet.

How long, is long enough?
A few seeds do not soak at all, though most do, they soak for varying duration's. The norm is 8-12
hours, but some soak for only 20 minutes, some occasionally soak in warm or hot water and for
more or less time. After your Soak is over:
Skim off any non-seeds that are floating on the water. Run your finger tips over any floating seeds
to see if they will sink. Skim or pour off any seeds or non-seeds remaining afloat. Proceed to the
next step: Rinsing


Rinsing
Given proper moisture a seed will germinate.
Rinsing is the process by which we add moisture to our sprouts. Draining is the process by which we
regulate the amount of moisture our sprouts have available - until their next Rinse.

Rinsing
Use cool water
Use a lot of water.
Use high water pressure whenever possible.
Rinse 2-3 times daily.




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By using high pressure water (turning your faucet to high) you "clean" your sprouts, infuse them
with oxygen (oxygenate) and keep them loose - which helps a lot when it comes to draining.
Though sprouts will grow with little water - as long as the humidity is right, it is our long held
opinion that they won't grow as well, store as well or taste as good. Even further - though we have
no scientific evidence, we think the heavy watering/oxygenating makes healthier sprouts.

Watering Plants
If you are watering Greens and Grass the basic rule is to keep the seed moist until its root is buried
in the soil (or other water retaining medium), at which point you keep the medium moist.
Don't water to the point of drowning however. If your seeds/plants are sitting in a muddy swamp
they will suffer too. Common sense will guide you. Your plants will require more and more water as
they grow bigger - they are after all, mostly water - so water them whenever they need it - every
day or 2 at first and at least every day during their last few days of growth.
Water from the sides if possible to avoid hurting the tender plants - remember - you are watering
the medium not the plants during the last several days.

Draining
Drain as much of the rinse water out of your sprouts as is humanly possible.
Be Thorough!
You are probably thinking: If I use less water to rinse I'll have an easier time draining. Rinsing
thoroughly grows better sprouts! BUT - when you rinse thoroughly you MUST drain just as
thoroughly.
So, spin, shake, bounce and twirl your sprouter - just get as much water out as you can after every
thorough Rinse.

Air Circulation
In between Rinse and Drain cycles your sprouts do their growing. During that time it is essential
that they can breathe. The best sprouting devices help them breathe, but you need to pay some
attention too. There isn't much to it - sprouts can grow just about anywhere - as long as they can
breathe, but don't have so much air movement that they dry out between rinses.
Set the sprouter on a counter in the middle of the kitchen. The air moves better in the centre of the
room than along the edges. We don't mind the diffuse sunlight or the 150 watts of incandescent
light. Light is not essential. A plant can only perform photosynthesis when it has leaves. Until then
light has little if any effect, and they need to breathe - so don't hide your sprouts!

Greening
On the day your Sprouts are ready to take in light - when their cotyledons (leaves) have shed their
hulls or are about to - allow your sprouts light - if you've been keeping it from them. If you grow
them - like we do - where light is already available, just watch the magic (it'll take a couple days so
you might want to grab a sandwich if you plan on watching every moment. If you are Growing
Grass or Greens you will have kept the light away most likely, so now is the time to uncover them.
When you see them growing tall (an inch or so for Grass and 2-3 inches for Greens) but yellow
(sans chlorophyll), uncover the container and move it to a well lit location.

Storing your Harvest
Before moving your sprouts to the refrigerator, they should be dry to the touch. In most cases we
let our sprouts sit for 8-12 hours after their final rinse, and extremely thorough drain before we
refrigerate them, but if our salad spinner can contain them, we use it.

Sprouter Cleanliness
You should sterilize your Sprouter as often as you can - between crops. It is always best to have a
clean Sprouter - that way your crop will have a head start. We suggest soaking your Sprouter for
10-20 minutes in bleach water (1 Tbs. of bleach per pint of water is good and strong) and then
scrubbing thoroughly.


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Common reasons why seeds rot and do not germinate:

1) Old seeds. Use fresh seed; buy from a store that sells a high volume of seed specifically for
sprouting. The sprout is only as good as the seed.

2) Avoid using tap water. If you do not have magnetised or natural water then let the tap water sit
for several days before you use it for rinsing and draining your sprouts. Other wise use filtered
water. For best results use the magnetised water.

3) too much light in the early stages can be a problem. Start seeds in low light; only for the last two
or three days do they need daylight.

4) Failure to rinse and drain your sprouts at least twice daily.


Sprouting steps

HOW TO SPROUT - Jars

1. Find a suitable location with a fairly constant temperature, about 28°, such as a kitchen shelf.

2. Obtain some wide mouth jars, (quart or half gallon). These jars may be obtained free from
restaurants or food service organizations. Also purchase some cheese cloth (available at a
supermarket, drug store, or fabric store). Lastly dig up some heavy duty rubber bands and use
them to secure a swatch of cloth over the mouth of the jar.

3. When soaking the seeds/beans, use enough water to keep them covered at all times with the
general rule for sprouts is 1 part seeds to 2-3 parts water. The seeds/beans will expand at least 2
times.

4. Once the seeds have soaked for an overage of 8-12 hours, the seeds must be rinsed thoroughly 2
to 3 x per day to avoid them going off. Use good quality water. Ensure that the seeds are equally
drained as rinsed.

5. You may want to expose the sprouts to the sun so they can develop their chlorophyll. The sprouts
are at the peak of their nutritional value and will be at this optimum for the next 3-4 days. Sprouts
taste best when they are the most nutritious. Refrigeration will help them keep. If you choose to
refrigerate, rinsing is no longer necessary.

6. Seed/beans can be purchased at your neighbourhood health food store and at supermarkets.
Organic seeds are by far the healthiest and product the best quality sprouts.

7. Once sprouted rinse and drain the seeds and leave to dry. They can then be refrigerated and
should be consumed in 2 to 3 days. Remember sprouts are a dynamic life-force and need to be
consumed quickly to take advantage of this life potential.

8. Easy sprouts to start with:
Alfalfa seeds
Radish seed (untreated)
Mung beans
Lentils

Planting Grass and Greens; Wheat grass, Barley, Rye, Sunflower, Snow pea, Lettuce, Buckwheat.


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Some of the crops can or must be planted on soil or another moisture retaining medium. Some
seeds may require pre-soaking.

1. Fill your tray(s) with soil that is sterile or other moisture retaining medium. The amount of soil
you use is up to you. The reality is this; as your plants grow they need more and more water. They
get their water from the soil. The more soil you use - the more water it can hold - the less you need
to water. Thoroughly moisten the soil. Allow puddles to dry. Remember to add 20-30% Earthworm
Castings (if growing Sunflower Greens) to your base soil for the best possible crop! Sometimes you
may need to use your fingers to make sure the soil is moist all the way down to the bottom of the
tray. Water, mix, water, mix, etc. Sometimes you don't have to do that.

2. Spread seeds evenly on thoroughly moistened soil. Use a lot of seed. You will learn for yourself,
that to maximize your yield your seeds must lay atop each other to some degree. The thing to
watch is this; if you find mould or fungal problems in your crop then lessen the amount of seed you
plant. The hotter/more humid your climate is the more of an issue the mould/fungus is. As always,
you need to adapt to your own climate and seasonal conditions. And learn as you go - this is really
easy and fun stuff to learn!

3. Cover the planted tray with an inverted tray - to keep light out and moisture in.
Note: Your covering tray should have holes or slits in it so that some air circulation exists. Without
this very minimal air flow you might have mould or fungal problems. Place in a low-light, room
temperature location. (28° is always optimal)

4. Water lightly every day or two, the goal is to keep the seeds moist (as with any sprouts) until
their roots bury themselves in the soil - at which point your goal is to keep the soil moist.

5. Once they have turned green they are ready for eating or juicing.

Micro-Greens; Arugula, Water cress, Broccoli, mustard

1. Pre-Sprout if necessary. Thoroughly moisten that upon which you are going to grow.

2. If using a Hemp Bag or similar hessian bag - lay it on a plate or in a pan or something so that
you don't end up watering your counter. Likewise, if using a tray, put it on a plate or in a solid tray
to capture water runoff.

3. Spread seeds sparsely on your thoroughly moistened medium (there should be a bit of space
around each seed but you are not expected to place them one at a time - just spread them out as
much as you can and as evenly as you can)

4. You may cover your seeds: It is a good idea to cover non-mucilaginous seeds, but not mandatory
when growing mucilaginous Micro-Greens to cover them at all. Experiment for yourself and see what
works best in your climate/location.

5. If planting on soil in a tray use another tray - up side down.

6. If using a Hemp Bag or similar medium - be creative.
Place your Micro-Garden in a low-light, room temperature location (28° is optimal).
Keep the medium moist - but not soggy - by watering or misting every day or two.




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