Grow Your Own Sprouted Legumes
As you know by our previous post, I spoke at the Mother Earth News Fair on ways to grow your own sprouts, microgreens and wheatgrass. And as I said, sprouts are by far the easiest and least expensive way to have the freshest produce that boast the highest nutrient content and you can grow them on your kitchen countertop any time of the year (including winter time). As a matter of fact, many researchers have stated that fresh sprouts contain anywhere from 4 – 40 times more nutrients than the adult vegetable at full growth.
As I told you last time, a seed is actually rich with all of the nutrients it needs to germinate (i.e. sprout) into a growing plant. And, these nutrients are at its highest peak of availability during the first several days after it begins to sprout. So, when you consume fresh sprouts that are only a week or so old, you are consuming the highest nutrient produce at a point that is easiest to digest. This enables you to assimilate the boost of nutrients that are present during this early stage of a plants growth.
Last time I sent to you specific instructions on how to grow your own leafy sprouts. Legumes can also be sprouted and eaten but the difference here is that with leafy sprouts, you sprout them for 7 days, but for legumes, you only sprout for 3 days. You sprout for a shorter time because you want to consume them before they begin to develop the stems and leaves, that are too tough to digest. It is during the first three days that the nutrient availability is greatest and they are at a point when they are easiest to digest.
STAY TUNED FOR INSTRUCTIONS ON HOW TO GROW MICROGREENS AND WHEATGRASS!