Sprouts are filled with many of the great benefits found in seeds and actually are healthier because the process of sprouting brings out many enzymes. They also carry more protein, vitamins and minerals, as well as a lower proportion of starch, than unsprouted seeds. The starches are turned to simple sugars and are thus easier to digest.
Sprouting dates back as far as 5,000 years, when Chinese physicians used sprouts medicinally.
To get started sprouting:
Put 2-3 tablespoons of seeds into the jar.
Cover them with a few inches of cool water.
Cover the top of the jar with cheese cloth and secure with a rubber band, or use a sprouting lid.
Allow the seeds to soak overnight, then drain off the water and rinse.
For the next few days, rinse the seeds in the morning and evening by filling the jar with some water, swishing the seeds around, and draining them. Store the jar in a spot away from direct sunlight and then store in the fridge.
Will be ready to eat in 5-6 days.