Here is some basic info about sprouting. Thanks Lesa!
There is much information on the web. Check out Sprout People. You can purchase all the seeds, supplies, get information, recipes etc. The easiest way to eat them is adding them to a salad or just by the handful. Sprouting unlocks more nutrients. At least up to 50X. Best to buy organic to sprout.
Basic directions:
Soak in water 1-24 hours depending on size of food. Rinse well and place in jar on its side or sprouting container. Rise every 12 hours and store in dark place for 2 days or until the tail is ¼”-1/2” long on beans, grains, seeds. Nuts don’t grow tails. At this point you can set it on counter to get some light and dry out to how you want them and spread them out on something larger like a cookie sheet.
Beans: I like to sprout the smaller beans like mung, lentil, azuki.
Sprouted Garbonzo beans are great to make a raw hummus.
Grains: Quinoa, Wheat, Tuff, Oat Groats anything you want
Seeds: Broccoli, Radish, alfalfa, (these grow a tail)
Soak 1 hour or more: flax, hemp, chia, sesame
Soak 8 hours or overnight: sunflower, pumpkin, fenugreek
Nuts: Almonds soak 24 hours. Rinse 12 hours and add fresh water. I soak cashews, walnuts, pecans only when I am going to make something with them like granola. They need only a few hours, but you can soak for 8.
