​​​​Sprout Into the New Year

As 2014 draws to a close and 2015 is almost upon us it is a perfect time to make a healthier resolution for the New Year. A simple and very effective healthy practice is to resolve to add a small amount sprouts to every meal. Every grocery store will have at least one type of sprout on the shelf or you can grow your own! You can sprinkle a few on your salad, add to your entree or have them anytime as a healthy snack.Sprout-1

Sprouts are baby plants in their prime and are, on average 20 times more nutritious than even the best raw vegetables. At this early stage of growth sprouts have a greater concentration of nutrients than at any other time in the plant’s life. All of the energy stored in the seed is ignited by the soaking and rinsing process.

Sprouts are the perfect food because they can be grown anywhere in the world anytime of the year right in your own kitchen. The easiest sprout to grow is mung beans. All you need is a one quart wide mouth Mason jar, a sprouting lid, the seeds, and water. Here are the steps:

1. Put ½ cup of mung beans in the jar and install the sprout lid.
2. Fill the jar with at least two cups of water and soak at room temperature for eight hours.
3. Drain the water and leave the jar upside down in a drain pan propped at a 45 degree angle to allow the water to drain.
4. Rinse twice a day for two or three days.
5. Harvest when the roots emerging from the beans and are at least as long as the bean itself.
6. What you are not going to use right away can be stored in the refrigerator for a few days. I suggest storing sprouted beans and legumes in a green bag with the air removed. If moisture is present, placing a paper towel in the bag will extend shelf life.

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