Alfalfa Sprouts

Finished sprouts!

Sprouts are so delicious aren't they?  I absolutely love to top off just about anything with some sprouts.  Sandwiches, salads, soups, the possibilities are endless!  Sprouts are also amazingly good for you.  They contain tons of protein, enzymes, vitamins and amino acids that our bodies need.

This is not my image, but I just found it floating around on the internet.

One negative side to sprouts is that they can be pretty expensive.  This might be due to the fact that they don't last very long.  I'm not really sure, because they are so easy to make from super inexpensive seeds, beans or legumes.  Different types of sprouts have different nutrients, although the general benefits discussed above are the same.  They also have different uses.  For example, we like to sprout lentils and use them in salads, cook them up in soups, and add them to bread for an extra protein and vitamin boost.  The much more delicate alfalfa sprouts are delicious raw on salads and sandwiches.

Two tablespoons of seeds.

Soaking the sprouting seeds.

According to Sprout People, alfalfa sprouts contain Vitamins A, B, C, E, and K, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotene, Chlorophyll, Amino Acids, Trace Elements, and 35% protein. These little guys pack a lot of punch, huh?

All the materials

Often people will tell you that you need special equipment to make your own sprouts.  This is not true.  As long as you have a large (quart size) mason jar and some cheesecloth, you are good to go.  You also need water and alfalfa seeds (or broccoli or radish) made especially for sprouting.

Day 1 After Soaking

Day 2

Day 3

Day 4

Day 5: Morning

Day 5: Afternoon. Ready to Eat.

Materials Needed:

Alfalfa Sprouting Seeds

Mason Jar or Sprouting Jar

Cheesecloth or Strainer Lid (if using a mason jar) 

Filtered Water

Directions:

1. Add 2 tablespoons of alfalfa seeds to a large mason jar or sprouting jar.  

2. Add filtered water to cover and let soak for 8 hours or overnight.  

3. Secure cheese cloth to the top of the mason jar and rinse and drain. 

4. Place jar upside down at a 45 degree angle if possible to drain on a bowl or plate.  

5. Rinse and drain two to three times per day for three to five days.  

6. When sprouts have grown to the point that they are filling up your jar, put them in a sunny area for a few       hours to facilitate formation of chlorophyll.

7. When the leaves turn green they are ready to be put into cold storage or eaten.  

8. Sprouts need to be eaten within a few days.

Note: it is also a good idea to skim the seeds off of the sprout.  This helps to keep mold from growing.  Just put finished sprouts in a bowl and fill it up with filtered water.  The seeds should float to the top and you can just skim them off.  This does sound slightly easier and less time consuming than it actually is.  

One of my absolute favorite sandwiches is just hummus, lettuce, tomato, cucumber and sprouts on whatever bread you like.  Yummy!  Do you make your own sprouts? Why or why not?

-Donna