Stop paying $2, $3, $4, or $5 a pop in the grocery store for sprouts right now!
There’s no need.
And, you can save on containers and plastic waste if you just do it yourself!
Plus, it is super fun and easy.
I love watching the little ones spring up and grow to the sun. Clover sprouts especially make me smile.
To get started right away, you need a few things:
- Seed Sprouter. I use the Deluxe Kitchen Crop 4-Tray Seed Sprouter by VICTORIO VKP1200. Get it here, and I get a very small commission.
- Seeds. I ordered The Sprout House Assorted Organic Sprouting Seeds Mixes Sample, Pack of 12, because I wanted a variety. I have been extremely pleased so far! For $20, you get A LOT of seeds, that will last most folks quite some time. Order them here, and again, I get a tiny commission.
- filtered water
- mason jar (for soaking & watering your little ones)
Like I said, it’s all quite inexpensive. Your whole investment is less than $40, and it will last you a long time.
Plus, the health benefits of sprouting are countless.
Here’s what to do!
- Get your supplies.
- Choose what seeds you want to sprout first. Maybe go with alfalfa first because they are as simple as it gets!
- Soak about 2 tbsp of alfalfa seeds* in a glass mason jar. The little 8 oz. one will do. Let seeds soak for about 8 hours.
- Rinse and drain seeds. If you are lazy, you can just divide them evenly into the 4 trays of your sprouter. Take turns, rinsing each tray carefully with filtered water.
- Stack your trays.
- Water from the top with about 16 ounces pure filtered water. Water will trickle down each tray to the bottom. Make sure you empty bottom before watering!
- Water your sprouts every 8-12 hours. I like to water them morning and evening. That seems to be enough even for hot and dry Arizona.
- Each time you water your sprouts, you need to rotate your trays. The one on the bottom needs its time on top, and so on.
- Watch the little ones grow! You will know when they are done, because they will no longer fit in your sprouter.
- Enjoy them! Eat them fresh from the sprouter. I do not like to refrigerate them (although you can), because they are so delicate that they easily freeze or wilt. I let them grow in the sprouter right up until I put them on my plate.
- It’s time to soak your next batch of seeds, when you start eating your sprouts. They will be done soaking by the time your trays are empty. You’ll get the hang of the timing with practice.
*2 tbsp seems to be the magic number for tiny seeds like alfalfa, broccoli, radish, and clover. You can soak and sprout about 4 tbsp of bigger seeds like lentils, mung beans, chickpeas, and other legumes at a time in this particular sprouter.
Now that you have your delicious sprouts, what do you do with them?!
One of my favorite ways to enjoy sprouts is to make raw vegan sushi or salad rolls.
You can top literally any salad with sprouts, and automatically make it look way classy.
Adorn your cooked dishes and soups with sprouts for a tasty, fresh crunch of raw nutrition-packed goodness.
When I lived at Gampo Abbey in Nova Scotia over the winter of 2017-2018, we didn’t have many fresh greens aside from kale, which we always cooked…And depending on the cook, sometimes the kale had no life left in it!
I used the sprouting process described in this post to produce sprouts for the 20-40 of us monastic residents every week. Everyone was always delighted to place them atop our Buddha bowls!
Sprouting is one of the easiest, cheapest, and most convenient ways to grow your own food.
You save money and plastic waste by not buying the sprouts in the store which are often $5 for a tiny container.
You get to be intimately involved with the growing process, and watch your little sprouts flourish with time.
The nutrition is incomparable.
They are super delicious, each with its own unique nutty flavor.
And, they add pizzazz factor to any homemade dish you create!
What kind of sprouts are your favorite? Let me know in the comments!
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