Sprouts
I love making sprouts. It took me forever to actually start sprouting. But once I did, and I realized how easy it was, I started making them all the time. They are very nutritious, as sprouting allows us to easily digest and assimilate all the vitamins and minerals contained in the seeds. They also are very tasty and are great in sushi, wraps, salads, sandwiches, stir-fries, and even just by themselves. You start off by soaking your seed of choice overnight in water mixed with a couple tablespoons of either apple cider vinegar or lemon juice. The acid helps to break down the seed coating. Here I am using mung beans. I used 1/3 cup of mung beans and by the time they were finished sprouting they filled up almost the whole jar. So, make sure you have a large enough container. I have also successfully sprouted brown rice, chickpeas, kidney beans, quinoa, and lentils. After it has soaked for 12-24 hours, drain off the water. Place a cloth over the top of the jar so the sprout...