WHY SPROUT?

1 The fresher the food - the more vitamins, minerals, phyto-nutrients and vital
energy.
2 Sprouts are still growing – they are living food and therefore powerhouses of
energy!
3 Sprouts have10 - 30 times more nutrition than organically grown vegetables!
4 The Protein in sprouts is easily accessible.

WHAT DO YOU NEED TO SPROUT

You will need a Container, Seeds or beans, Purified Water and Enthusiasm

Containers: Any of the following:
1.Glass bottle and net.
Sprout bag (great for travelling/hiking - just hang it over the basin/sink).
Easysprout Sprouter is a great BPA-Free easy-to-use sprouter. Suitable for all
types of sprouts from small leafy sprouts such as alfalfa and clover, to
lentils, mung and other beans and grains. Specially designed for excellent
aeration and drainage.
2 You will need good quality seeds and beans - There are over 1 000 seeds/beans
to sprout. Wheatgrass and Sunflower shoots (boosting your immune system) are
considered the King and Queen of all sprouts. Also try lentil, mung, alfalfa,
radish, broccoli, buckwheat, chickpea, etc
3 Use Purified Water – Especially when soaking overnight. Daily rinsing can be
tap water as it’s quick, although filtered is preferable. More information on
water systems at info@rawworks.co.za

HOW TO SPROUT
There are 2 methods: HYDROPONIC and SOIL GROWN

A. HYDROPONIC (WATER ONLY): Lentils, Mung, Adzuki, Alfalfa, Mustard, Clover
B. SOIL GROWN: Wheat Grass, sunflower shoots, buckwheat lettuce, pea/chickpea
greens. Seeds are first sprouted hydroponically and then placed in soil to grow
green “leaves/shoots”.

Some beans/grains/seeds can be grown both ways e.g. Chickpeas, Buckwheat,
Sunflower.
ALL SPROUTS BEGIN THE SAME WAY

1. Soak seeds in purified water for 12 hours /overnight.
2. Pour off the water and rinse with fresh water.
3. Drain all the water by placing the bottle at a 45° angle or use an Easy
   Sprout sprouter
4. If left upright and any water is left, there is a danger of fungus
   growing.
5. This is the beauty of the Easy Sprout sprouter – the water drains into
   the outer container and the ventilation prevents fungus growth.
6. Rinse twice a day, leaving it to drain in between rinses.
7. In very hot weather, you may even rinse 3 times a day.
8. Do not sprout in direct sunlight.
9. Sprouting lentils and mung beans is very rewarding as they begin growing
   the second day and are ready to eat on day 2 in summer and about day 3 or 4
   in winter.

HYDROPONIC SPROUTING

1. Rinsed in water twice daily until ready
2. Use a Glass bottle or Hemp sprouting bag or Easy Sprout sprouter: Place
   ½ cup of any of the following seeds and beans in the container:
3. mung, lentils, fenugreek, alfalfa, etc.
4. Use a Colander for: chickpea, mung, peas (Once the little tails appear
   weight the mung in a colander, to create longer stems). This can also be
5. done in the easy sprout sprouter.
6. Seeds and grains that are Very Gelatinous: buckwheat, chia, flaxseed,
   quiona, millet. These seeds have to be rinsed 2 3 times in the beginning
7. (1/2 hour after soaking) so that the “jelly” runs out. Rinse at least 3
   times. Make sure all the “jelly” rinses out. Keep a close eye on them – they
   go mouldy very quickly! Rinse as often as possible! (In summer we soak them
   in a bowl and rinse through a sieve under running water).

SOIL GROWN

1. Rinsed in water twice daily until ready to plant
2. Once they have sprouted (the tail is about the same length as the body).
3. Spread them (very compactly) over organic soil in trays and cover very
   lightly with soil.
4. Place in a warm place (not direct sun) and water once daily (a good
   soaking).
5. Harvesting:
6. Cut sunflower shoots before the third and fourth leaves appear.
7. Harvest wheatgrass before it splits (for healing) and at 8cm for
   protein. You can harvest a second time but the nutritional value is not the
   same as first harvest.
8. Pea greens at 8cm.
9. Buckwheat lettuce at 6cm.