Making Sprouts

Sophia enjoys the benefits of sprouted seeds a few times a week.  They are very easy to make, and she enjoys biting off the fresh shoots while shelling the seeds.  There are many health benefits to sprouting seeds too, because as they start to grow, they become a fresh green food!  Here's how we make them ...

 

You can use many different types of seed to sprout, but we just use a small scoop of her regular daily seed mix.  Put a scoop of seed in the bottom of a glass jar.  Then cover the seed with plenty of water.  Some of the seed will float, but that's ok, it will settle to the bottom as it gets saturated with water.  Leave the seed to soak in the water for roughly 24 hours in a spot that's not in direct sunlight. 

 

 

 

 

You can use a fancy sprout jar with a lid to drain the water away but leave the seeds in the jar.  You can strain the seed in a small strainer.  You can have a brilliant mother to recommend that you use a piece of plastic canvas from the craft store to cut a strainer lid for your jar!  Thanks, Mom!  Cut the plastic canvas to fit the lid size you are working with.  It works perfectly.  Sometimes a few of the very small seeds will fall through the lid, but most of them stay inside.

 

 

 

 

After soaking the seed for 24 hours, drain the water away and rinse the seeds thoroughly.  If you're using a jar, just strain the water off through the lid, then add water and flush the seeds, draining them whenever the jar is full - a few times. 

 

Drain the seeds well so there is no excess water left in the jar.  Now turn the jar sideways and roll it gently so the seeds stick to the sides of the jar.  This will spread the seeds out instead of them being in one big clump!  Air is important for the seeds to begin to sprout.  Leave the jar on its side where it's not in direct sunlight.  A shady spot in the kitchen is perfect. 

 

 

The next day, flush and drain the seeds again several times.  Repeat the rolling of the jar to spread out the seed, and let it sit on its side again.

 

On the next day, flush and drain the seeds again.  Now they are ready to feed to your lucky bird!  You should see that the seeds are well sprouted.  The sprouts will last a couple more days.  I put mine in a small container in the refrigerator.  If you leave them out, be sure to flush and rinse them daily and you may notice that the tips start to turn brown. 

 

It's very easy to make a batch weekly, and I make enough for Sophia to have 3-4 days each week of sprouts.  She loves them and will pick them out of her fruit and veggie dish first every time! 

 

Happy Sprouting!