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The most powerful enzyme-rich foods are sprouts. Sprouting seeds, grains and legumes, increases their enzyme content as much as 43 times more than non-sprouted foods. The enzymes boost the life-giving activity in our body, while helping our body digest the nutrients in our food.

Sprouts have the highest concentration of nutrition per calorie of any food. The nutritional content of sprouts is many times greater than the original food value of the seeds and beans from which they sprout. Sprouts contain an abundance of anti-oxidants that prevent harm to our DNA while protecting us from the ongoing effects of aging. Another benefit to eating sprouts is that there is no preparation time. They require no cleaning, peeling, or chopping.

The seeds can be germinated at any time of year indoors.

Select a sprouting vessel: Many different types can be used but one simple vessel is a glass jar with a piece of mesh screen secured over its rim with a rubber band.

The seeds, beans or nuts are moistened with clean water twice a day. Each seed, bean or nut has its own ideal sprouting time, but usually after three to five days they are ready to eat.

Sprout growth can be slowed or halted by refrigeration.

  • Rinse them often.
  • Keep them moist, not too wet.
  • Keep them at room temperature, not too cold or hot.
  • Give them plenty of breathing room.
  • Don’t overfill one container.

Details: Ann Wigmore’s THE SPROUTING BOOK.