Sprouts are a fun way to add enzymes and crunch to salads – I really like the mild flavor of sunflower seed sprouts and although soaked almonds may not count as a sprouted, Autumn and I prefer the taste to dry almonds.
The Austin Sustainable Food Center posted on their website: “Ready to start sprouting? You’ll need a mason jar, a screen for the top of the jar, seeds, water and sunlight. Here’s how:
Add 1/4 c seeds to jar (more for a larger jar).
Add 1 c water.
Allow to sit for at least 4 hours or overnight.
Pour water out through screen top, add more water, swish around and pour out again. Set jar on windowsill (setting jar on its side will allow the seeds to spread out). Do this twice a day for 4 days.
After about four days of rinsing, draining and sitting on windowsill, your jar will be filled with gorgeous, tasty, nutritious sprouts!
Eat right away or refrigerate for 1-2 days. Best fresh. Because they are grown in warm conditions, children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts (including alfalfa, clover, radish, and mung bean sprouts).”