Sprouts are living food


Sprouted grains are much more digestible and nutritious.

  • Sprouts are 'living food’. The point of sprouting is to have the plant begin its growth. This activates the seed enzymes, converting starch to sugar, making the grain much more digestible and nutritious.
  • Sprouts are extremely nutritious because they are eaten at the plant's peak point with high concentrations of phyto-chemicals.
  • Please be aware that you should buy only organic seeds for sprouting. That way you avoid pesticides, herbicides, fumigants or fungicides. This makes Fieldstone whole grains and seeds perfect!
  • Sprouts provide fresh food in winter months. They can be grown indoors year round but are especially important for winter because they are a fresh live plant you can grow in your house.
  • Sprouts require very little space, they can be grown on a tray, in jars, bags, soil or clay.
  • There are many recipes in which sprouts can be used from soups to salads to breads/spreads.

 

How to sprout:
There are several excellent websites with information on how to sprout.:
Sprouting at Home
How to Sprout

USES FOR VARIOUS SPROUTS

sprouting

BEGINNER
Spelt - breads
Rye - breads and grass
Lentils - salads or as a steamed veggies
Peas - in stir fries, salads, or just steamed
Kamut - wheat grass and breads
Soft wheat - cookies, crackers and snacks
Hard wheat - breads and snacks

INTERMEDIATE
Hulled Sunflowers - spreads, snacks and salads

ADVANCED
Buckwheat - salads and juices
Wheat grass - Juices