I've taken up yet another culinary habit- sprouting our seeds, beans, legumes, grains and nuts. So far we have successfully sprouted mung beans, chick peas, puy lentils, quinoa, sunflower seeds, broccoli seeds, chia seeds and wheat. Most of these are put into salads, soups or sandwiches for added taste, crunch and nutrition. The wheat will be ready tomorrow to bake my first loaf of sprouted bread.
Sprouting is very easy. All you need are the seeds, grains or legumes (it's best if they're organic as they are more likely to sprout if they haven't been treated with anything); a small glass jar; muslin or cheese cloth and a rubber band. Soak large nuts and beans for up to 24 hours. Then simply rinse the seeds in water and then drain immediately 3-5 times a day depending on the size of what you'e sprouting (more often the bigger the seed). Smaller seeds are often ready within 24 hours while larger legumes and nuts can take up to 3 days to sprout.