This mainstay of 60s is back in vogue – finally being recognised for the simple, cheap and incredibly healthy pursuit that is it. As well as adding crunch to sandwiches and salads, sprouting seeds, nuts, legumes and grains are bursting with enzymes, amino acids, and vitamins and minerals.
Think of it as miniature gardening – only quicker, less messy, and with jars instead of a patch of land!
You’ll need: Your chosen seeds (it is important to use seeds labelled especially for sprouting), nuts, grains or pulses (just one type of each – don’t mix them up); some water; a large, screw-top jar; some muslin cloth; a sharp serrated knife.
- Fill the jar about 1/3rd with the seeds etc, then fill the rest of the jar with water.
- Use the tip of the knife to saw a large hole into the lid (so that you’re left with just the intact circular edge of the lid.)
- Place a square of muslin cloth over the top of the jar, and secure in place with the lid.
- Leave to stand for between 6-8 hours, and then drain off the water through the muslin cloth, replace the water, swirl around to rinse, and drain again.
- Set the jar at an angle with the lid facing down, so that air can circulate and water can drain off.
- Repeat the rinsing process twice a day, and in 1-4 days (depending on your ingredients), your sprouts will be ready!
And if you’re already a fan – send us a picture of your sprouting seeds to be in for a chance of winning one of our founder’s Jennifer Irvine’s recipe books.