Sprouting and eating seeds, legumes and raw nuts offers many advantages:

• A contact with the awakening life, growing and transforming in front of you, all year long.
• The multiplication of the nutriments: enzymes, chlorophyll, vitamins, and proteins.
• An economical way of eating well
  (ex: 20 cents for one litre of alfalfa).
• The fresh harvest of first quality organic aliments
  (no chemicals, pesticides or preservatives).
• An easy to cultivate inside garden with infinite possibilities,
  either you live in the city or
  in the country.
• An abundant and early harvest in a minimum of space.
• Wonder, interest and participation of children; a family educational activity.

The Benefits of Sprouting

Sprouting is a world of awakening. The seed meets the water.

There are five different possible ways to approach it. But first it is important to know how beneficial it is to us when it becomes a part of our food.

Life is generated by life; every material is energy, vibration, electricity. Consequently, when the body is fed with a living food, the energy is transfered, rising up the global vibration, which guarantees a good health, contrarily to the low vibrations of sickness.

Immune System

It is well known that the immune system is the great guardian of our body, therefore some nutriments are capital to maintain in good health. The consumption of enzymes rich foods will allow the body to rest by generating nutrients that will be used as fuel and restorer of the body.

All the cells, tissues, and organs are built with what we eat. A strong immune system is important. Sprouting increases tenfold the potential of nutrition: proteins, vitamins, enzymes, and minerals.

Five Different Types of Sprouting

Let us see five different types of sprouting: leafed seeds, legumes, raw nuts, grains, and young growths.

Leafed Seeds

Small seeds such as alfalfa, clover, fenugreek, garlic, mustard and radish, after soaking for 5 hours and sprouting for 5 days should normally get two inches long including the leaves. Activate the chlorophyll by placing the jar to the sun the last day.

Legumes

Sprouting legumes such as azuki, chick peas, green peas, lentils, lima, mung, navy, and pinto beans will encourage the birth of the nutrients and enzymes power, and will transform it into a predigested aliment. This makes them easier to assimilate and it requires less effort to the organism. Some of them may be eaten raw whereas others need less cooking. The soaking time varies from 8 to 12 hours and sprouting needs between 12 hours and 3 days to be ready.

Nuts

All they need is soaking for 12 hours and the they're ready to eat. The sprout has no significant length. Keep in water in refrigirator for one week, rinsing every day. Try nut milks is a must (almond, pine nut, sunflower).

Dehydrate the sprouted nutsto get a delicius raw snack (almond, hazel nut, pecan, brasil nut).

Grains

Sprouted grains such as amaranth, barley, buckwheat, corn, millet, oats, quinoa, rye, spelt, teff, triticale and wheat, can be pureed and dehydrated into patties. You can also make a milk out of them.

Young Growths

Young growths require a different approach. They sprout on soil. One cup of grains spread on one liter of soil will make a real garden. Sunflower is considered like a wholesome aliment that provides vitamin D, and contains abundantly chlorophyll and the whole range of amino acids. Buckwheat contains plenty of lecithin and is an excellent liver and artery cleaner. As it is rich in chlorophyll and vitamin B, it feeds the brain.

You can consume young growths in salads and in green juices. Combined with cucumber and celery juice, they make good breakfast.

Wheat Grass

Wheat grass has been popularized by Ann Wigmore. Wheat grass is probably the most popular growth and its therapeutic use is undeniable. It has spectacular effect. As it is an antioxidant, and it has alkalinizing and detoxifying properties, it oxygenates the brain. Wheat grass is one of the richest source of vitamins A and C that Nature provides. It contains all the minerals that our body needs: calcium, iron, magnesium, phosphorous, potassium, sodium, sulphur, cobalt, and zinc, as well as all the amino acids, which makes a complete protein. This plant gets its miraculous powers from the very large quantity of chlorophyll it contains. Living food for an optimal health, from Brian Clement, co-founder of the Hippocrates Health Institute.

The use of wheat grass in juice as an aliment is a cure and a tonic. It fills the nutritional deficiencies and it eliminates the toxines that are located into the tissues, the organs, and the blood. It rebuilds and reinforces the immune system.

Conclusion

Any living grain will sprout. The technique is simple and requires few tools. With derisory costs, sprouting will guarantee a fresh alimentation, without any chemicals or preservatives. That is to create at home a biogenic battery very agreable as well for children as for adults.

Good Advices

Our first try
When we started germination, we first tried nylon stocking and cheese cloth cutted in circles, hokd on a glass jar with an elastic.

Nylon stocking are not made ofr food so, they are not "Food Approuved". More, mould soon appears on fabric, thus we need to change it every day.

WARNING: Never use aluminium or nylon screen (mosquito screen). To protect them from the sun ray, they are coated with lead and mercury. The quality of food won't be so good.

Some history

In the light of Ancients, such as Sumerians, Essenians, Celts, Egyptians and Chineese peoples, let us discover the traces of sprouted seeds.

Old as the world, seeds appear and disappear in accordance with feeding habits and modes.

Sprouting and gardening

In order to restore an individual and planetary feeding balance, sprouts and young growths represent a very simple alternative for a healthy survival.

Sprouts and shoots are success leaders so as to harvest abundant nutriments of an exceptional quality and indispensable to our metabolism without any device.

The wonderful sprouting univers

The alchemy of sprouting takes place at the moment where the seed gets in contact with water.
Sleeping life awakens and everything in it is being multiplied: enzymes, nutriments, minerals, oligo-elements and proteins. It becomes a predigested aliment which makes it easier to absorb. Lentils, peas and beans, which are undigestible raw, become easily digestible after soaking and sprouting a few days.

Grains (wheat, spelt, kamut, etc.) when sprouted for two days, pureed and dehydrated at low temperature (25°C - 40°C, 85°F - 115°F), make a life bread called Essenian, or tasty chips.

Lentils may be consumed after three days of sprouting. However, the process may be pursued until leaves appear (seven days). Photosynthesis is being activated if we put them one day near a window for direct sun. (Same thing for alfalfa and radish). They are excellent in salads and juices. Everything can be eaten: roots, seeds, stems and leaves.

Raw and sprouted nuts are delicious. Pureed with cream, yoghurt, lemon juice, raisins, dates or figs, they will make succulent sauces or trimmings. Combined with legumes, they may be cooked in patties, pancakes and breads. Any supplement ... just take it in juice!