Sprouting 123

	The EasySprouter is awesome: http://www.sproutamo.com/pages/sproutguide.html Also available on Amazon.

	The basic parts.
	I personally like to get my sprouts from http://www.wheatgrasskits.com/seed.htm. You can even find sprouting seeds, like mung beans, in the bins at WF. Beware that not all "beans" can be sprouted safely. Check a search engine first. In this example I'm using Mung Beans.
	#1: Load about a 1/4" of Mung beans in the bottom of the sprouter. Once the seeds start sprouting they can grow 10 times their size, so 1/4" is plenty to eat for a few days. Fill the sprouter about 3/4 full with clean, filtered water.
	#2: Soak the sprouts in a dark place for 8 to 12 hours (follow the directions if you want). In general, always keep the sprouts in a darkish place. Some indirect light is okay. I keep mine where I won't forget about them.
	#3: Drain the soak water. You can keep the liquid and drink it if you can get a taste for it. Some soak waters taste better than others. The container on the left was just drained after 8 hours. The container on the right has the same amount of dry beans before soaking. In this picture I have several types of lentils mixed in with the mung beans. Lentils are great because they grow at the same rate as mung beans and they balance the flavor nicely.
	After another 6 hours or so the sprouts should be plump and start to split. You might see some roots starting to peak out. It's working. You can start to eat them now and add to food if you want. Taste is tender and sweet and a little nutty. Yum.
	Approximately once or twice a day rinse the sprouts in water and drain. No refrigeration for the sprouts, though. As long as you keep the sprouts rinsed (I do mine at lunch and dinner when I eat them) and in the container with the vented top, they will store as long as you still like the way they look/taste.
	Day 2 to 3.
	The little engine that could.
	Day 5 to 6. Mung Bean sprouts are low in saturated fat and sodium, and very low in cholesterol. It is also a good source of protein, thiamin, niacin, vitamin B6, pantothenic acid, iron, magnesium, phosphorus and potassium, and a very good source of dietary fiber, vitamin C, vitamin K, riboflavin, folate, copper and manganese. If you haven't already eaten them all by now, when the sprouts get leaves you can put them on a window sill (but not too much sun) and the leaves will turn green. This results in some very powerful chlorophyll effects, etc. Once they get leaves, eating them soon is best.
	Sprouts are one of the few foods you can eat while it's still alive.
	Sprouts are good for dogs, too. Soap and water to clean the container. Occasionally I let the container sit with a little bleach in it to remove any stains. ------ Sauerkraut: Sauerkraut123 Sprouting: Sprouts123 Vermicomposting: Worms123