Draw Sprouts Yourself

Sprouts are something very special because when sprouting seeds are soaked in water and begin to germinate, the dormant grains become veritable powerhouses of vital substances. For example, broccoli sprouts form cancer-inhibiting substances during the germination process.

Sprouts – So Fresh They’re Still Growing!

Sprouts are a true miracle food. Sprouts are still alive even after they have been harvested and therefore provide the body with incredibly fresh vital substances.

Only the germination process itself enables us to eat the sprout seedlings raw with all their valuable ingredients. The hard seeds become soft and easily digestible during germination because their structure changes fundamentally.

Enzymes are activated by the water, kickstarting the metabolism and growth of the dormant seeds. The production of nutrients, vitamins, phytochemicals, and other vital substances is boosted during germination – the seed begins to grow and live.

Valuable vital substances and enzymes from sprouts

The germination of seeds, nuts, cereals, and legumes increases their enzyme content up to 43 times that of ungrouted seeds. When sprouts are eaten, these bioavailable enzymes can activate our organism and help us better digest the nutrients we get from our food.

A salad made from mixed sprouts contains five times more protein, six times more vitamin C, and seven times more B-complex vitamins than a conventional salad made from lettuce, for example – and, by the way, costs only half as much!

Sprouts also have the highest concentration of nutrients per calorie of any food. The nutritional value of sprouts is many times higher than that of the original, non-germinated grain – be it seeds, beans, or nuts. Sprouts contain large amounts of antioxidants that prevent cell damage and at the same time protect us from premature aging.

Another advantage of sprouts is that you hardly need any preparation time to prepare them. You don’t have to wash, peel (or peel) them or chop them – you can just enjoy them. Homegrown sprouts offer countless nutritional benefits – and can be used in a variety of ways – in salads, in smoothies, in soups, in stir-fries, on bread, in sauces, etc.

Draw sprouts yourself – what you should pay attention to

The seeds can easily be grown at home all year round. All you need is a suitable germination container, water, and, of course, germination seeds.

Germination containers are now available in a wide variety of shapes and sizes. You can grow sprouts the original way using an inverted mason jar (with a sieve or piece of cloth as a lid), or you can use modern and time-saving germinators that automatically supply and flush the sprouts with water at regular intervals.

These devices are particularly suitable for working people and people who like to forget about their sprout cultivation, as they ensure a regular supply of water and air to the sprouts without the seedlings starting to mold. So you don’t have to worry about anything.

In addition to these automatic sprouting machines, there are of course also quite cheap glass or plastic vessels, some of which also make it possible to germinate different seeds, beans, and nuts at the same time.

However, with all germination devices and germination vessels, care should be taken that the openings of the containers are not too large for the desired type of sprouts. Very small sprouting seeds such as cress are generally not suitable for conventional germination containers, but these small types of sprouts can be cultivated wonderfully in close-meshed cress sieves. The description of the corresponding products usually states which germinating seeds are suitable.

But no matter which product you choose – whether brand self-made, manual, or automatic – the principle of sprout cultivation is always the same:

The sprouts need air and moisture to germinate. They should therefore be rinsed regularly with fresh water so that they remain moist but do not lie in the water and do not become moldy. The germination time varies between 2 and 8 days depending on the type of sprouts and personal preferences. If the sprouts stay in the container a little longer, they will develop green leaves and grow into small plants called “Bay Greens”, which are also edible and very nutritious.

If you want to reap the health benefits of sprouts, try growing them yourself. Easy as pie, nutritious, and super fresh!

Rules for drawing sprouts

In principle, two basic things can go wrong when growing sprouts: either the sprouts dry up or they start to ferment or go moldy. However, if you observe the following points, you should have no problems pulling rungs.

  • Make sure the openings or meshes in the germination container are the right sizes so that the seeds cannot fall through.
  • Rinse the seedlings regularly and several times a day (at least 3x) with fresh water.
  • While keeping the seedlings moist, avoid letting them sit in water.
  • The best temperature for the seedling is normal room temperature. Make sure it doesn’t get too cold or too hot for the sprouts.
  • Give the seedlings plenty of room to breathe – don’t overcrowd the germination container and make sure there is enough air supply.

If you pay attention to these things, nothing should stand in the way of successful sprout cultivation – with or without a sprouting machine.

A tasty almond germ milk

To do this, let organically grown almonds sprout for a few days (as described above) until you can see a white tip at the end of the almond. Remove the almond skin. If this is not easy to do, briefly pour hot water over the almonds and then allow them to cool. The skin should now be easy to remove.

Three parts still water for one part almonds. Blend almonds and water in a kitchen utensil until an even consistency is achieved. You can also add raw honey or vanilla to customize the flavor to your personal preference.

Then filter the mixture through a fine sieve or enjoy the delicious almond germ milk unfiltered. Whether freshly chilled or slightly warmed (not boiled!) – the almond germ milk tastes simply fabulous. Children will also love this healthy drink.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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