Sprouts are one of the best detox foods. Because sprouting is the natural process transforming a “dormant” seed to a living food, sprouted grains, seeds and legumes benefits from all the vitality and increased nutritional value that comes with it. Sprouts, when eaten raw, also keep all their precious enzymes. Enzymes are essential to a healthy digestion and are vital to detox naturally.
Sprouts, as well as other raw foods are an excellent source of dietary fiber, vitamins and minerals. Also, sprouts are rich in protein, which makes it an ideal detox food for vegans. Rich in water, fiber, proteins, and several detox compounds, it’s the ideal food to add to a detox diet.
Sprouting is really easy to do, and can even be a fun project to do with kids. The variety of seeds, nuts and legumes you can sprout is almost infinite, but the most popular includes mung beans, alfalfa seed, clover seeds, broccoli seeds, garbanzo beans, lentils and buckwheat.
There are many ways to add sprouts to your diet. They are delicious in salads, as soup toppings, in sandwiches and wraps, in raw sushi, or as an ingredient of a raw preparation such as sprouted hummus, sprouted crackers or sprouted bread.
Another point in favor of sprouts is that they are a living food. Raw food and living food are very rich in nutrients, enzymes and antioxidants that the body requires to detox naturally. Rich in chlorophyll, they also help to purify the blood.
What you’ll need
- Large wide opening glass jar (one per seed type or commercial sprouting mix)
- A piece of clean cheesecloth
- A rubber band that fits on the jar opening
- Measuring spoons or cup
- Seeds, grains or legumes to sprout
- Pure water
1- Put the seeds, grains or legumes in the bottom of the glass jar. Use about 1 1/2 to 2 tbsp of small seeds for a quart-sized jar, or about 1 cup of larger beans like garbanzo beans. Cover the jar with the cheesecloth and secure with a rubber band. Rinse the seeds once by pouring pure water over the seeds through the cheesecloth, and drain the water by holding the jar upside-down. Pour again some water through the cheesecloth enough to cover about an inch over the seeds. Let soak for about 8 to 12 hours, away from bright lights.
2- Drain the soaking water through the cheesecloth. Rinse and drain again, and place the jar in a clean, cool area in your kitchen, preferably at an angle to allow excess water to drain off.
3- Rinse and drain the sprouts 2 to 3 times a day for about 3 days. Be sure to drain them well each time.
4- When the seeds are sprouted, remove the hulls by pacing the sprouts in a large bowl and run cool water over them. Most of the hulls will float to the top of sink on the bottom, making them easy to remove. Don’t worry about catching every of them. This step helps the sprouts to last longer. Drain well.
5- To have brightly green sprouts (like for alfalfa or broccoli), place the sprouts back into their sprouting jar and place it into sunlight for about a day. Once the sprouts are ready, rinse and rain one last time before using or storing.
6- The sprouts are ready to use, and will keep fresh in the fridge for about a week, depending of the sprout type.
Do you like sprouts? What are your favorites ones? Ever tried to grow your own?