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Easy Step by Step Instructions For the Sprout Jar Method

By Gratia watson  •   3 minute read

Stuff your face with these easily digestible and absorbable high level nutrient dense Sprouts! They are super easy to grow, taste fresh and delicious. Sprouts are Alive Fresh and Full of Vitality! You can use Sprouts in sandwiches, wraps, on top of any dish, throw them in your smoothie and drink!

***You are what You eat….so eat high vibrational foods and feel your body’s Health thrive.

Kit Includes:

                  1 litre mason jar

                  Sprout Jar Lid

                  Organic seeds for sprouting

                  Sprout Jar Method Growing Instructions

Growing Instructions:

  1. In a 1 litre mason jar, soak 2 tbsp. of seeds overnight in more than twice the amount of water.
  2. In the morning drain off the water and rinse with fresh water. Turn the jar on an incline so the screen is facing down and the water can continue to drain out.
  3. Rinse the seeds in the jar minimum twice a day ie. morning and night, more if you live in a hot and humid environment.
  4. In approximately 5-7 days of rinsing the growing sprouts will be ready for eating.
  5. Rinse the sprouts one final time, you can either do this how you have been through the screen or you can remove the sprouts from the Sprout Jar into a bowl, fill the bowl with water and watch as all the seed husks rise to the service. Carefully drain off the husks and water you can do this a few times and then let sit in a collander  before storing .  The sprouts can be wrapped in paper towel or dish cloth to store in the fridge.
  6. Once the sprouts are ready for eating put them in a container for storing (preferably glass) and commence growing your next super delicious and highly nutritious sprouts.

 *Sprouts are considered to be some of the most nutritious foods available as well as being simple to grow year round and cost effective.

 

Helpful Hints

  • While sprouting keep jar close to sink for easy access when rinsing
  • No need to cover seeds when soaking however after the 3rd day of sprouting expose to more day light for greening up.
  • If you forget to rinse the seeds check sprouts by smelling, if they smell off or appear slimey throw them out and start a new batch!

 

 

Sprouts are a powerhouse of nutrients and supply food in a pre-digested form. This is considered most beneficial as the less time your body spends on digesting the more time it can spend on healing.  During sprouting, much of the starch is broken down into simple sugars such as glucose and sucrose by the action of the enzyme ‘amylase’. Proteins are converted into amino acids and amides. The content of fiber and water increases tremendously during sprouting which is essential for a healthy digestive system

Sprouts are also a good source of chlorophyll and said to have anti-bacterial and anti-inflammatory properties. Sprouts are an extremely inexpensive method of obtaining a concentration of protein, vitamins, minerals and enzymes. Eating sprouts is the safest and best way to accessing complete nutrition.

 

 

Basic Seed Soaking Chart

Alfalfa/Red clover/Fenugreek seed mix   Soak  8-12 hrs   Ready in 5-7 days

Mung/Lentil mix   Soak  8-12 hrs   Ready in 2 days

Hard Red winter or Spring wheat wheatgrass   Soak 8-12 hrs   Ready in 12 days

Husk on Sunflower seeds   Soak 8-12 hrs   Ready in 12 days

 

 

You may ask yourself…

Why soak my nuts first?

To deactivate the enzyme inhibitor which makes them easier to digest.

 

                     Nut n’Seed

                    Soaking Chart

 

Almonds                                            6-12  hours

Cashews                                                4   hours

Pumpkin                                              2-4  hours

Sunflower                                            2-4  hours

Walnuts                                               6-8  hours

Exceptions;

*When soaking almonds for almond mylk soak up to 24 hrs for the creamiest, smoothest, richest, tastiest almond mylk ever. 

*Soaking cashews longer than 4 hours can result in the cashews losing their “integrity” ie falling apart and not being as rich n creamy

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