PROTEINS FACTS RECIPES

Steps:

• Washing and cooking
• Soaking
• Preparation of the brine

Steps:

• All kinds of grains and legumes can be sprouted. Mung beans, alfalfa sprouts, and bean sprouts are the most common kind. You can also use pumpkin seeds or sunflower seeds.
• Select a clean, wide-mouth jar or mason jar for sprouting. They can be half a liter or one-liter bottles, depending on how much of the seeds you decide to sprout. 
• Cut a piece of cheesecloth that is slightly wider than the mouth of the jar. You can also instead buy a sprouting jar with a mesh lid. The cheesecloth or the mesh helps drain the water used to sprout the seeds. 
• Add two tablespoons of the seeds of your choice to the jar. You can now add one and a half cup of room temperature water.
• Secure the cheesecloth with rubber bands on the jar mouth. If you are using a sprouting jar, put its lid. 
• Let the seeds soak overnight. Drain the water in the morning. Fill enough water to make the seeds wet. Shake the jar so that some seeds stick to the jar glass. 
• Place the jar in a warm, sunny place. Continue to rinse the seeds till you see the seeds beginning to sprout. It may take a week. Once the sprouts are the desired length, drain them completely and rinse them well.
• It is advisable to have the sprouts fresh. You can keep them in the refrigerator for up to a week. You can add the fresh sprouts to salads, sandwiches, or stir-fries.