Sprouting 101

Sprouting might sound like a tedious process that requires effort, patience, and a lot of planning—a process reserved for extreme health freaks. But the truth is, this process is so easy, it’s done even by pre-school kids, and it saves precious cooking time. And the benefits are infinite! So why not enjoy them?

So what happens when sprouting? 

The process is magical and tightly linked to incredible natural ways. Once the seed acknowledges enough water has penetrated the shell, as occurs in nature when it rains, the source starts sprouting and living to its enormous potential. 

A tiny seed can become a marvelous plant if only it’ll receive the necessary conditions, and soaking is the first step, followed by sprouting.

In this process of awakening and sprouting, the seed needs bursting energy. This energy increases the number of vitamins by hundreds of percent. And in the same way, the antioxidants available increase. The protein is reformed, allowing better absorption and digestion, and eliminates all the factors making it hard or impossible for our body to enjoy these properties. 

Sprouted seeds are rich in available nourishing energy, vitamins, minerals, amino acids, proteins, digestion enzymes, and phytochemicals. All of this is required for sprouting, and we can use this remarkable process for our health. 

The sprouted seeds have many anti-inflammation, anti-cancer, anti-aging properties. 

Sprouting allows not only better absorption but also better digestion and minimizing gas in the digestive system. 

Any seed, grain, or legume will sprout, as long as it’s whole and wasn’t heated. But I recommend starting from the easiest seeds, Quinoa, green Buckwheat, and Mung bean.

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How do you sprout?

Very easily! As nature intended, in the same conditions the earth would provide, dark and moist. 

1. Wash whatever it is you intend to sprout.
2. Place them in a strainer, and place the strainer in a bowl of water for 12 hours. If possible, replace the water every few hours.
3. After the soaking process, drain the bowl and replace the strainer over the bowl to drain easily. 
4. Rewash them and cover them with a towel or cloth. Remember, humidity and darkness are essential. 
5. Take off the towel and wash under running water 2-3 times a day. Cover back every time and place over the bowl. 
6. After a day or two, depending on what you choose to sprout, it will start growing small tails. If you sprouted legumes, wait for the tails to be 2cm long, then move them to the fridge in a closed container. The same goes for whole grains like buckwheat and quinoa. 

If you’re sprouting broccoli, alfalfa, radish, or similar sprouts, the process will be a bit longer, up to a week. They’re ready to eat when they grow a tail and two leaves. 

What to do with all this wonder? 

Add to salad, on top of your favorite spread, or simply as they are! I add them to almost every meal I have. 

The sprouted legumes you can add to soups, patties, spreads, whatever you can think of!

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Sprouting is a fascinating, educating way, and on the nutritional level, it can transform a lifeless seed into a true superfood. The process is full of joy, connecting you to natural progress on a tiny space that even every urban apartment offers. Sprouting doesn’t require specific seasons or times and allows anyone to grow some health in their home.