What Can I Sprout?
Excerpt From Whole Foods & Healing Recipes
        

Deep inside a seed, there is hidden a blueprint, a genetic package sleeping, waiting to awaken. As water is introduced, enzyme inhibitors are disabled and the seed explodes to life. Germination unfolds, and enzymes trigger elaborate biochemical changes. Proteins break into amino acids. Water-soluble vitamins such as B complex and vitamin C are created. Fats and carbohydrates are converted into simple sugars. Then the seed expends all its energy to break through the soil. Weight increases as the seed absorbs water and minerals. Finally life bursts forth from the earth, thirsting for sunlight, taking its new place in God's tapestry of Creation.

FENUGREEK  This legume is still used in medicine, food and teas. It is a spicy seed that is excellent for making curry. Use when the sprout has grown to 1½ inches long. Fenugreek is often sold where the seeds are broken for making fenugreek tea. Make sure you buy whole fenugreek seed.

LENTILS  When lentils are sprouted, they become sweeter with a delicate flavor. They need only 5 minutes of cooking compared to 30 minutes for dried lentils. But we love them raw! Lentil sprouts are ready to be eaten when the root is 1 inch long.

MUNG BEANS  These are the easiest to sprout for beginners. Mung bean sprouts are common in Chinese restaurants and grocery stores. They have a delightful fresh raw flavor. When the bright white root grows from 1½ to 2 inches long, they are ready to eat. Cook no more than 3 minutes.

PEAS  Sprouting peas increase their sugar content, giving pea sprouts a sweet vegetable flavor. Wrinkled or smooth varieties work equally well. When root is 2 inches long, they are ready to eat raw, or need only 5 minutes for cooking.

SOYA BEANS  These are the most nutritious of all sprouts and are commonly used in China. The small soy bean that is yellow in color is excellent for sprouting. Soya beans are considered fairly difficult for the inexperienced sportiest because they are prone to fermentation, especially during the warm weather. To overcome this problem, rinse sprouts often and remove discolored and unsprouted seeds. They are ready to eat when the root is 2 inches long. Soya bean sprouts require approximately 10 minutes for cooking. These sprouts are higher in protein than any other bean.

SPROUTED BREAD  This delicious cake-like bread has been enjoyed for thousands of years. Sprouting grains and baking at low temperatures allows the wheat to be less mucus-forming and more digestible. This is a better quality bread because it is closer to a living food. Sprouted bread can be bought at your local health food store.

VARIOUS LEGUMES  Other legumes that can be sprouted successfully are lima, maro, pinto, kidney, harlot, navy, aduki and broad beans. You can also sprout black-eyed, cowgram, pidgeon and redgram peas. Some of these may be difficult to find but are fast becoming more available.

WHEAT  A light delicious flavor resembling fresh, picked corn. The sprouts should not be longer than inch or less. Grain sprouts grow faster than legumes and refrigerating them does not seem to slow them down. Do not confuse wheat grass and wheat sprouts. As wheat sprouts become wheat grass, they take on completely different nutritional properties. Wheat sprouts cook within 8 minutes or less. Wheat can be bought in health food stores.

TOOLS AND TECHNIQUES FOR SPROUTING
Most people do not attempt to grow sprouts because they think it is too complicated. Yet we have very little to do with the process. So neither he who plants nor he who waters is anything, but only God, who makes things grow (1 Cor 3:7). God just about does it all for us. The key is to keep them moist and rinse them a few times per day, and then simply stand back and watch.