INGREDIENTS

INSTRUCTIONS

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You can purchase a sprouting jar (available at most health food
stores) or you can make your own. To make your own get a 1/2 gallon clear
glass container. Be sure to wash it out well. Cover the mouth with a fine
screen and use a rubber band to keep it on. That's it. Really though, the
purchased jars are inexpensive and are made just for the purpose.
** How to sprout seeds
1.) Place measured amount of seed, beans, or grain into sprouting jar. Add
water and soak overnight following chart recommendations below.
2.)  Pour off soak water and place jar mouth down at 45 degree angle for
drainage and ventilation between rinsings, then rinse twice a day with
fresh cool water.
3.)  After sprouts have matured (see chart below) place them in a bowl of
water. Seed hulls will float to the top and dprouts will sink. Skim hulls
off with your hand and discard them. Gently remove sprouts from bowl and
drip drain before storing them in a glass or plastic (closed) container or
bag in the refridgerator.
4.)  Place Alfalfa, Mustard, Cabbage, Clover, and Radish in indirect light
for two days before harvesting to develop chlorophyll. Use the sprouts in
preparing your next meal, in salads and sandwiches.
** Sprouting tip
The ideal sprouting temperature is between 65~ and 75~. Sprouts grow
best in darkness or indirect light. When sprouted too long some seeds and
beans may become bitter. Grains become sweeter on the fourth and fifth day
of sprouting. Start new seeds every 3 days for a continuous suppy.
** Sprouting Chart
Variety         Soaking Time    Dry Measure
Alfalfa              8          3 TB     6 TB
Sprouting info and chart From: Rainbow Acres Natural Foods 13208 Washington
Boulevard
(Manufacturers of great sprouting jars) Formatted by: Dorie
Villarreal

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