Sprouting is one of the best ways to get fresh organic greens during the winter season.  More and more people are discovering the benefits that can be received by adding to the diet the condensed energy hidden within the seed and released in the form of sprouts. The sprouting of seeds is rapidly taking its place in the home as we learn that the sprouted seeds contain vital nourishment needed by our bodies. Sprouts are very nutritious because they contain all elements a plant needs for life and growth. The endosperm of the seed is the storehouse of carbohydrates, protein, and oil. When the seed germinates, these become predigested amino acids and natural sugars upon which the plant embryo feeds as it grows to maturity. When used as food, the life force is released and supplies the energy which is capable of generating healthy cells in the body and supplying us with new vigor and life. Used as an adjunct to the diet, sprouts can retard the aging process, since they contain ample amounts of male and female hormones, available in their most assimilable form. Processed foods often lack the vitamins and minerals necessary to a balanced diet. Research shows that, in sprouts, one finds one of the foods highest in vitamin and mineral content. Sprouts should, therefore, occupy a prominent place in the diet. Among their other virtues is the fact that the seeds are low in cost, can be stored indefinitely, and are easy to grow, and, when sprouted, increase their nutritional value many times. 


The methods for making sprouts vary and depend upon the seed or grain that is being sprouted.  All sprouting methods require daily rinsing except the Marche Sprouting Method.   There are also many sprouting kits available online and websites that sale high quality organic seeds.  We started growing our own lentils (our favorite) and now harvest our own seeds and we also sprout wheatberries for making sprouted wheat bread and wheatgrass. 


Sprouted wheat contains vitamins C, E, B complex, magnesium, calcium, phosphorous, sodium, potassium, protein, enzymes, chlorophyll,
and possibly B-17. In its cooked form, wheat is unacceptable to some
individuals, causing mucus congestion, allergic reaction, and
constipation. In its sprouted form, a large portion of starch is
converted to simple sugars, making it a wholesome food acceptable to
many who would otherwise need to eliminate wheat as a food source.


All LEGUMES such are highly concentrated in both protein and starch and are acid-forming unless sprouted. When a proper diet of greens, seeds, nuts, vegetables, and fruit is followed, a proper balance of acid vs. alkaline foods is maintained. When the diet is heavy on the protein side, acidity results and then it is necessary to eliminate as many acid-forming foods as possible. Sprouting helps to reduce the acid-alkaline imbalance which might occur when grains, legumes, and other proteins are used.

Happy Sprouting! 

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