Nothing connects us to a Conscious Universe as thoroughly as watching the magic of seeds turning into plants. Take a good look at a seed. Most of them could easily be mistaken for rocks or pebbles. Nothing about them hints at their inner magic. Indeed, in this respect they closely resemble viruses. Whereas viruses evolved by simplifying into little more than DNA encased in an enterprising membrane, seeds contain tiny embryonic plants encased in a protective shell. Both depend on specific requirements to move to the next level.
Plants have lots to teach us. In order to thrive we all must meet certain requirements. Miracles – like tiny seeds sprouting into massive trees – happen all the time, when they meet the right requirements. Seeds can rest for tens of thousands of years and still grow into a plant. That’s a miracle for sure!
Growing sprouts is a great way to get really fresh and nutritious fiber & micronutrients into your diet. We can sprout all kinds of seeds – any kind at all. All they need is some water, some air, and some sunshine, if we want their baby leaves to turn green.
We want to grow sprouts that meet our requirements for nutrition, so our best bet is to grow only those seeds that will grow into plants we normally eat. Poisonous plants will produce seeds that can make us sick. So stick with seeds from leafy green plants you like to eat.
Grains make nice sprouts, but if you let them grow into green grass, you’ll probably like them better juiced. We can’t easily digest the fiber of grasses – that’s why cows have four compartments. They use the grass fiber to grow bacteria (protein) via fermentation. We also need bacteria (and viruses) in our guts to help us digest food.
Small beans, lentils, radishes, beets kale, and lettuces grow into lovely sprouts and when we let their little leaves turn green in a few hours of sunshine they will turn some of that sunshine into sugar (glucose). That’s what plants do with sunshine.
Seed spices like mustard, and fenugreek will sprout nicely and have a bit more flavor – sometimes more than you might like. Plants, especially nightshades, like tomatoes and potatoes, will sprout, but they will be bitter and likely to make us sick. That’s how they protect themselves long enough to make fruits. Then animals eat them and spread their littles babies all over the place with some fertilizer.
Most plant catalogs carry “seeds for sprouting” or “microgreens”. You can buy quite a lot from them. Never use seeds meant for gardens as these often get treated with chemicals that can make us sick. Whole grains, and small beans (like mung) meant for cooking work well, too. Cook some and sprout some. Indian and other ethnic stores often carry large bags of spice seeds and those work for sprouting as well.
Here’s how to do it:
1)Take a tablespoon or two of seeds (you’ll adjust this amount up or down as you work with your favorites, but start small).
2)Soak the seeds overnight in water.
3)Pour off the water and put the drained seeds in a bowl or jar in a relatively dark space. Use some cloth to cover the seeds so they can get air. They are alive – just like us!
4)Every day, rinse your seeds with fresh water and drain them and cover them with cloth (to keep out flies – and other animals who might enjoy eating your sprouts).
5)Watch the sprouts grow roots, then leaves. Taste them and decide when they taste best to you. Once they have leaves give them some sunshine so the leaves turn green – if you like.
6)Talk to your seeds and sing to them. They are giving their lives so that you may live. Give them thanks!
Sprouted seeds have the purest essence or spirit of the plant (just like babies have the pure essence of the person they are meant to be. For this reason, they can provide amazing nutritional and healing benefits. Even ground grains benefit from soaking in water for 6-8 hours. Water stimulates them to “sprout” and release all their delicious goodness. Remember this when you bake with whole grain flours. Your baked goods will be more delicious and nutritious.