COOKING WITH SPROUTS

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Step 1 : Rinse the measured amount of seeds or beans through a strainer. Pour into a clean jar with four times more lukewarm water than the amount of seeds. Store upright in a dark warm place (but not over 85°F) such as in a cupboard or under the kitchen sink. Remember to place a "sprouts" sign on your refrigerator so you don't forget they're there and wind up with rotten-smelling sprouts a month from now.

Step 2 : Drain the seeds thoroughly through the screen by inverting the jar; when you're done, save the water for soup or plants. Fill the jar with fresh lukewarm water, swishing the seeds around the jar.

Repeat this process a few times, draining the water completely. Seeds should be moist but not wet. Rotate the jar so the seeds stick to the sides.

Step 3 : Place the jar on its side and return it to its dark, warm spot. Repeat the rinsing process, preferably three to four times daily (a minimum of two times). At least four times daily are recommended for soybeans and chick peas. Within three to five days, the seeds will grow sprouts. If any of the sprouts grow mold or fuzz, discard them and save the rest.

Step 4 : When sprouts are the desired length, rinse and lay them on a dish towel in indirect sunlight for a few hours in order to develop the green chlorophyll (don't do this with beans and sunflower seeds).

Step 5 : Store the sprouts in a covered plastic container in the refrigerator for up to one week.

Wheat berries have six times more of some B vitamins after they've actually sprouted.

Adzuki Bean Nut Mix
I use this mix to sprinkle on top of salads or steamed vegetables. It also makes a good snack food.

2 cups toasted* adzuki bean sprouts
1 cup toasted* sunflower sprouts
½ cup coarsely chopped peanuts
1 clove garlic, minced or ½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon dried basil
½ teaspoon dried oregano
1/3 cup freshly grated parmesan or
Romano cheese
dash cayenne pepper

*To toast spouts:
Preheat oven to 350°F. Spread sprouts on a large cookie sheet and bake for approximately 15 minutes (five to eight minutes for wheat sprouts). The sprouts should be slightly crunchy but not dried out. Sprouts good for toasting include: adzuki beans, mung beans, sunflower seeds, wheat berries, and chick peas.

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