Sprouting—I’ve Been Growing Actual Food On My Countertop!

I’ve been sprouting! And not just that one persistent hair on my chin. Thank you hormones. I’m sprouting beans. I am growing actual food like a farmer, only my field is my kitchen counter.

While perusing the The Green Living Show in Toronto a few months ago, I came across the Sprouting World booth. I had no idea sprouting was even a thing. I’d never really thought about where bean sprouts came from. I just assumed they came from Whole Foods.

Of course you can buy sprouts and sprouted salads from a variety of quality grocery stores, but you’ll pay mega beans. Sprouting dried organic beans at home is a much more economical option. Plus, it’s fast food (in a good way), totally easy to do, and the kids love watching the beans sprout. It’s like a science project on our counter 24/7.

Since our family started following a veganish diet, we’ve bean (pun intended) enjoying
having this fresh and nutritious bounty at our fingertips.
Blended in a smoothie, added to a sandwich, sprinkled on top of soup, in a salad or simply eaten by the handful (sprouted green peas taste like fresh peas from the pod) there are lots of ways to enjoy sprouted beans and seeds.

After learning about the benefits of these nutrient packed little
superfood sprouts, I was sold. I bought a sprouter and a starter pack of
mung beans.

I have something sprouting on my counter every single day. So far I have “harvested” mung beans, lentils, adzukis beans, chick peas, green peas, kamut, alfalfa, and radish seeds.

Image via Sprouting World

The process is VERY simple. To sprout your own beans and seeds, simply follow these instructions.

1.  Put about 2-4 tablespoons of beans into the mesh tray.
2.  Rinse the beans under the tap and put about 1 cup of water into the base.
4.  Put the mesh tray into the base so the bottom of the tray is just touching the water and place the lid loosely on top—the gases produced during germination need to escape.
5.  Place the sprouter on your countertop—somewhere that is not sunny.
6.  After 12 hours, rinse the beans well under the tap and change the water in the base. The first time you do this the water will be brownish—this is the by-product of germination. Use this to water your houseplants. They love it!
7.  Every 12 hours rinse the beans under the tap and put fresh water in the base.
8.  The sprouts are ready to eat when you see a shoot growing out of the bean about half the length of the bean. If you leave the sprouts (continue to rinse and change the water every 12 hours) the shoots will keep growing, eventually with leaves.
9.  Your sprouted beans can be rinsed, dried with a clean tea towel or paper towel and stored in the refrigerator for up to 10 days.

Sprouting is spectacular. Try it! I know you’ll love it

sprouting photo sprouting_zpsyz8oakvc.gif

FYI—this post is not sponsored. I paid for this product with my own moola. I loved it so much I had to share because sprouting is, well, cool beans.

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