WHAT YOU WILL NEED:

Sprouting Jar: You can use either a large plastic or glass jar with a wide lid. You will need to make tiny holes either in the base of the jar (if it is plastic) or in the lid for drainage and ventilation. These holes must be smaller than the smallest seed you plan to sprout.

Alternatively, you can replace the lid of any big jar with some cheesecloth, holding it in place with a rubber band.

Grains, beans or seeds that you want to sprout:  You can really sprout anything that is edible… Alfalfa, radish, broccoli, spelt, quinoa, mung beans, lentils, chickpeas... the list goes on!

Water: Preferably filtered. Depending on where you live and what the municipal water supply is like, you might want to use spring water.

Time: Depending on the type of seed, bean or grain, sprouting may take up to a week - so do plan ahead.

HOW TO SPROUT:

Day 1: Place a small amount (two tablespoons of seeds or a half cup of beans/legumes) in your sprouting jar, and cover with three times as much water. If your jar is small, start with a smaller volume of seeds until you figure out how much your jar can hold. Let soak overnight.

Day 2: Drain the water by pouring it through your strainer lid (or cheesecloth) and rinse the seeds or beans thoroughly with clean water and drain well. Replace the lid/cheesecloth and leave your jar in a warm dark place overnight.

Day 3: Repeat the draining, rinsing and draining process in the morning and evening. Lay the jar on it's side to allow the sprouts more room to grow.

Day 4-7: Once your sprouts are large (three days or so for small seeds, about 5 days for bulky legumes), place them in the sun for a day. After a day in the sun, your sprouts will be ready to enjoy!

You can store home-made sprouts for up to a week in a vented container in the refrigerator.