1. SOAK: 
    Put 1-3 tablespoons of seed in a wide-mouth mason jar. Secure screen to jar using the ring portion of the lid. Add 1 cup cool water and soak for 4-8 hours at room temperature, then drain. Prop the jar at an angle in sink or bowl with the top facing down. Keep out of direct sunlight.
    (I recommend 1 T per person in the house eating sprouts, 2 T if two people are eating spouts)
  2. RINSE: 
    2 to 3 times a day, fill jar with fool water, swirl, drain and prop the jar at angle again. REPEAT for a few days.
  3. ENJOY: 
    In three to six days, when the sprouts are 1”-2” long, they are ready to eat. Cover jar with original lid and refrigerate.

Sprout Seeds:
Sprout Lids:

In spring its time to change our diet and let go of what makes you feel heavy and welcome that which helps you feel light. Sprout are one of the “light” super foods and are considered bitter, astringent, and even pungent (spicy) in Ayurveda, especially if you try a daikon radish variation. Sprouts are great additions to salads, avocado toast, tacos, in sandwiches, or can replace grains in a dish while cleansing.

Sprouts are tiny germinated plants that have begun to grow from the seeds of vegetables, grains, and beans. The germination process usually starts with soaking the seeds for several hours.  Seeds are amazingly concentrated sources of important nutrients in the first place. And the process of sprouting increases the amounts of nutrients they contain, making sprouted foods even richer sources of protein, folate, magnesium, phosphorus, manganese, and vitamins C and K than the same seeds before they’re sprouted. Note, however, that the nutritional value of sprouts tends to decrease when they’re heated.” Ocean Robbins

Are sprouts different than microgreens? Yes, sprouts grow sprouts with only water, sunlight, and air whereas microgreens grow in soil or fiber mat .

I recommend doing your own sprouting or buying fresh from the local farmer’s market versus buying form a commercial grocery store.

From the Yoga Healer Website: “One of the richest sources of protein, 3 1/2 ounces (100 grams) of sprouted sunflower seeds contains 22.78 grams. The mineral content soars in the sprouted state. That 3 1/2 ounces (100 grams) offers a notable 116 mg of calcium, 5.06 mg of zinc, 689 mg of potassium, 1.75 mg copper, and 354 mg of magnesium.

Vitamins increase during sprouting when the seeds are producing a new life. Vitamin A increases to 50,000 IU, and Vitamin E offers 52.18 mg, while vitamin D provides 92.0 IU for 3 1/2 ounces (100 grams). The vitamin B family offers niacin at 4.50 mg, riboflavin at 0.25 mg, and thiamin at 2.29 mg. Sprouted sunflower seeds are also a rich source of iron, providing 6.77 mg for 31/2 ounces (100 grams) that can be a benefit to people with anemia.”