sprouts for spring

5 Apr

Many students are tending to small green sprouts in their classrooms this time of year – learning about thinning out plants, and preparing to transplant them to roomy soil to grow into plants that we can later eat and admire. It’s a magical process – that of growing food. Sprouting legumes (germinating seeds to eat!) in your home kitchen – brings with it the excitement of planting, yet offers a more “instant” gratification as sprouts are ready to eat within just a couple of days. Homemade lentil sprouts mixed up with toasted pumpkin seeds and raisins – delicious and nutritious! Making your own sprouts is super simple, and timely with the coming of spring. Mung beans or lentils are great to choices as they are soft legumes and sprout quickly. You can get a sprouting jar – which is just a jar with a screened top: , or you can use a jar with a towel on top.

Directions:

Start with 1/4 cup of lentils and soak them in 2 cups of water overnight. (You can start with a cup of lentils – you just want them covered in a lot of water. In the morning, pour out the water, and rinse the lentils well. Leave them on the counter, still wet but not submerged. Repeat this process of rinsing the lentils, and leaving them wet but not submerged at least twice a day. If you are around more often, rinse them 3-4 times a day.

In 2-3 days, they will have tails between 1/4-1/2 inch long and they will be ready to eat. You can give them a half hour of sunshine at this point to enhance their chlorophyll content. If you aren’t going to be able to eat them quickly, put them in the refrigerator to stop the growing process.

How to eat them?

  • mix them with toasted pumpkin seeds and raisins for an on-the-go snack
  • top with olive oil, grated parmesan cheese and sea salt for a savory side
  • top with olive oil, parmesan cheese and a little cayenne or other pepper for a spicy kick
  • add to salads, stir-frys and soups
  • add to cooked grains like rice

Do you have any favorite sprouting recipes or stories? Share them!

 

2 Responses to “sprouts for spring”

  1. internationalroutier April 6, 2011 at 7:55 am #

    We always use to make our sprouts in an old jam jar with a square of pantyhose stretched over the top and held in place with a rubber band. So posh! But it works 🙂

    • Felicia April 12, 2011 at 1:47 am #

      that’s brilliant!

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